We know how important it is to have a full culinary experience and our Fiesta Latina goes great with wonderful dishes we would like to share with you, like the traditional Peruvian ceviche which has also been declared “national heritage” in Peru.
400 g of white-fleshed skinless fish fillets, like flounder, sole or corvina (cod)
1 cup fresh lime juice (not lemons)
1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium spring onion, chopped fine (1/2 cup)
extra virgin olive oil
freshly ground black pepper
1)Cut the fish fillets in cubes, put them in a bowl with the spring onions.
2)In another bowl mix the lime juice, salt and chilli
3) It’s very important to assemble all the ingredients just when you’re ready to eat so that it stays fresh, if you marinate the fish for too long the juices will cook it.
4) Add the herbs into the bowl with the fish and toss it together . Add the virgin oil, the black pepper and enjoy.
*THE PERUVIAN GARNISH
You can just try the ceviche as described above or you can garnish the plate for a whole Andean experience with these ingredients:
4 ears of corn, cooked and cut into 2-inch pieces
1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
A few strands of yuyo (a tangy seaweed, optional)
To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other.
Serve of course with a Fiesta Latina to add the true Latino spice!