Peruvian Ceviche con Salsa Cruda

Peruvian food is one of the best food you can eat and are part of trends that will be exploited in 2015. Peruvian cuisine are starting to pop up a little bit everywhere in the major cities and we have already started to include some in our own kitchen with quinoa and superfood such as maca (my favorite), cacao, lucuma and camu-camu. These ingredients are one of the most powerful, antioxidant, cleanest and anti-aging food naturally available. They provide health benefits, by boosting your metabolism and energy level and increase your longevity. To discover this great cuisine, the recipe I share with you today is one of the most basic one but also a great way to explore these incredible taste.

Peruvian ceviche is essentially raw fish cured in freshly squeezed lime and lemon juice and spiced with some chili and seasoned with onions, salt, pepper and cilantro. You will be surprised to see the color of the fish turning translucent pink to opaque white due to the acidity changing the structure of the fish's protein, in a few word: cooking the fish without using heat. You will have to let it marinated for at least 3 hours but meanwhile you can make your peruvian side dish that goes perfectly with it: Salsa Cruda. A classic raw salad made with tomatoes, onion, coriander, avocado, cucumber, red and green peppers and chili chopped very thinely. Very refreshing, full of taste and as healthy as delicious! 

Recipe for 3 - Preparation 20 minutes - Marinade 3 hours

eruvian Ceviche

• 2 fresh and organic sea bream (completely deboned), cut into small squares
• 3 freshly squeezed lemon juice
• 1 freshly squeezed lime juice
• 1 white onion, finely diced
• 1 red chili, finely diced
• 1 bunch of fresh coriander leaves, chopped

1. Mix everything together in a bowl.
2. The lemon juice should completely covered the fish.
3. Cover with a plastic paper and let it chill in the fridge for 3 hours.

Peruvian Salsa Cruda

• 2 red tomatoes, finely chopped
• 2 green tomatoes, finely chopped
• 1 red pepper, finely chopped
• 1 green pepper, finely chopped
• 1/2 cucumber, finely chopped
• 1 avocado (not ripe), finely chopped
• 1 white onion, finely chopped
• 2 cloves of garlic, finely chopped
• 1 green chili, finely chopped
• 1 bunch of coriander, chopped
• 1 freshly squeezed large lemon juice 
• Salt & pepper

1. Mix everything together in a bowl.
2. Chill in the fridge until the ceviche is ready. 

Presentation

1. Served in a plate using pastry circle. 
2. But you can also serve the ceviche on a lettuce leave and the salsa cruda on a toasted bread drizzle with olive oil. 

¡Buen provecho!