Northern Mero Ceviche

40 min
Northern ceviche is an explosion of freshness and flavor in every bite. It is characterized by its simplicity and respect for the main product: a high quality white fish, such as grouper, cut into generous cubes. The magic happens when it is briefly marinated in Sullana lemon juice, known for its perfect acidity, along with ají limo for the spice, and fresh cilantro for the aroma. It is served accompanied by northern classics: sweet potato, soft cassava, tender corn and the inevitable zarandaja, all on a bed of crispy red onion. It's a vibrant, healthy dish and the ultimate expression of Peruvian marine cuisine.

INGREDIENTES

Ajusta las porciones y recalcula automáticamente tus ingredientes

2
Porciones

HERRAMIENTAS

  • + Cutting board.
  • + Well sharpened knife.
  • + Large glass or steel bowl.
  • + Lemon squeezer.
  • + Pot (to boil the side dishes).
  • + Serving platter

INSTRUCCIONES

Step 1:

Prepare the Side Dishes. In separate pots, cook sweet potatoes, cassava and corn in salted water until tender. He also cooks the zarandaja. Once ready, let them cool and set them aside.

Step 2:

The Ritual of the Bowl. Cut a piece of chili pepper and rub it all over the inside of the bowl where you will prepare the ceviche. This trick imbues the container with the scent and pungency of chili pepper.

Step 3:

Prepare the Fish. Make sure your fish fillet is clean, without skin or bones. Cut it into cubes of approximately 2-3 cm. Place the fish in the prepared bowl.

Step 4:

Season. Add a generous amount of salt over the fish. Add the chili pepper slices and the chopped cilantro. Mix everything gently with a spoon.

Step 5:

Frozen Tiger Milk. Squeeze the juice from all the lemons into a separate bowl. Add some ice cubes to the juice to cool it down quickly. This will keep the fish fresh.

Step 6:

The Baptism of Lemon. Pour the iced lemon juice over the fish until it's almost covered. Stir gently. You will see how the fish changes color and “cooks” with the acidity of the lemon in just a couple of minutes.

Step 7:

Assemble the plate. In a platter, place a bed with the julienne onion (previously washed and drained). On the sides, place the garnishes: the sweet potato slices, the pieces of cassava, the shelled corn and the zarandaja.

Step 8:

Serve. With a spoon, serve the marinated fish in the center of the platter. Generously bathe everything with the tiger milk from the bowl. It serves immediately.

TIPS

  • + Freshness First of All: The secret of an unforgettable ceviche is the quality and freshness of the fish. Buy it the same day you are going to prepare it.
  • + Cutting the Fish: Do not cut the fish into very small cubes, as they will cook too quickly and can fall apart. A 2 to 3 cm cube is ideal for maintaining its texture.
  • + The Right Lemon: The fish does not need to “swim” in lemon for a long time. A couple of minutes is enough for it to cook on the outside and be juicy inside. Ceviche is eaten right away.
  • + Crunchy Onion: To make the onion crisp and less strong, cut it into very fine julienne strips and pass it through a bowl with ice water and a pinch of salt. Drain well before use.