Ceviche de lubina, the Peruvian recipe that will make us travel to Lima
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Total: 15 min Diners: 1
There is no corner in Lima without its famous ceviche, that Peruvian recipe that has crossed borders triumphing in many restaurant tables in its different preparations.because yes, ceviches there are infinite and what began in the fishing boats to give quick and easy way out to food on the high seas has now become almost a religion.
Ingredients
. Sea bass fillet, skinless and boneless, 180 g Salt, 1 teaspoon Juice of 1.5 limes Sweet potato, 150 g Fresh coriander, c/s lime chili, 1 u (you can substitute 1 fresh chili pepper) Fresh ginger, 5 g Red onion, 1/4 u Cancha (crispy fried corn), 1 tablespoon Choclo (large tender corn), 2 tablespoons Anise, one star
Today’s recipe is the most traditional, direct and classic recipe to make a ceviche using sea bass loins, a perfect fish for this preparation as is the sea bass, sea bream, prawns or even bonito but always large pieces so that we have pieces of fish of good thickness. I have even tried 100% vegetable and 100% meaty ceviches, with yellow or green juices, hot or filling tacos, the possibilities are almost endless for them.
Step 1
Cook the sweet potato in plenty of boiling salted water until tender when pierced with a knife. Strain and let cool completely.
Step 2
Cook the corn in boiling water with the star anise for 10 minutes, until tender too. Strain and let it cool at room temperature.
Step 3
Cut the red onion into julienne strips as thinly as possible, in feathers, and dip it in a bowl of ice water. This will help us to lose the unpleasant strength of some onions and not to repeat.
Step 4
Cut the sea bass into cubes, not too small, ideally pulling towards large, with the help of a good knife. Place them in a bowl, add the salt and stir very well, with enveloping movements, until you see that everything becomes whitish and the sea bass begins to release its fat.
Step 5
Then add a small piece of lime chili (depending on how hot you want it to be, add more or less) and also some chopped coriander and grated fresh ginger and stir again. Add the lime juice, stir well and let stand for half a minute to a minute.
Step 6
Now all that’s left is to plate our sea bass ceviche with a piece of sweet potato on the side, the ceviche, crispy cancha, corn, red onion and a little more fresh cilantro.
Tricks and Tips
The ceviche is a preparation that has to be made at the moment, it has a citrus cooking process that begins to soften the fish and if we let it macerate too much we would lose the texture it should have. The ceviche is acidic and spicy, it is important not to lose sight of these two essential guidelines. It is also important that you freeze the fish for 1 week to avoid anisakis and other diseases as it does not have a cooking process with temperature that would be what we would need to kill the bugs.
