Ceviche: The National Dish of Peru
Starry Flounder Ceviche
A classic Peruvian dish featuring Starry flounder marinated in lime juice.
What is ceviche?
Ceviche is a citrusy seafood dish popular throughout Latin America. Though its origin is debated, it’s believed to have originated among the Moche nearly 2,000 years ago. This coastal civilization began to flourish in current-day northern Peru, using abundant fresh seawater fish and the fermented juice from the local banana passionfruit. Incas later enjoyed ceviche in the Andes mountains of Peru. The Incas marinated with chicha, an Andean drink made from fermented corn. Even today, there are regional and even International variations, but they all add up to make ceviche the National Dish of Peru.
Ceviche is still traditionally made with raw white fish cured with citrus. While the preparation is straightforward, the “curing” process makes the fish the “star” of the dish. After sitting in the acid from the citrus juice – a process called denaturation – the fish’s proteins change as they would if cooked in heat. The key to the preparation is getting the fish into the lime juice as soon as possible. A great ceviche is a perfectly composed mix of flavors, ranging from spicy to sour, and textures from soft to tender to crisp.
Recipe
- 8 oz. filet Starry flounder or any white fish
- 1 lime and 1 key lime
- ¼ purple onion
- 2 sweet peppers
- 2 green onions
- A sprig of fresh cilantro
- Tortilla chips
- Salt and pepper
Directions
- Chop vegetables and uncooked Starry flounder into the same bite-sized portions
- Squeeze lime and key lime juice into a bowl
- Put ingredients into the bowl of juice
- Let it sit for at least 15 minutes
- Add salt and pepper to taste
- Should be served slightly chilled or at room temperature
- Can be served with chips of choice
- Eat and enjoy!
For a classic Peruvian-style ceviche
- Use fish, lime, purple onion, salt and pepper only
- Use a 2 – 1 ratio of fish to veggies
- Cut the fish into bigger chunks
- Serve in a cup
- Drink the ceviche along with the juice; no utensils required
Variations on the ceviche
Try the juice of bitter oranges mixed with sliced onions, chili peppers, and salt.
If you like spicy, then add a jalapeno or two. Some people prefer a medley of giant Peruvian corn, slices of cooked sweet potato, crunchy chifles (plantain chips), and cancha (corn nuts).
Ceviche has made a cultural impact in other countries as well. It is an integral part of the national heritage in Mexico, Ecuador, Chile, Costa Rica, Cuba, Panama, and Nicaragua.
Variations can also be found in Tahiti, the Cooks Islands, Thailand, the Philippines, the Mediterranean, and even Alaska! The common thread? Raw fish marinated in lime.
Could Starry flounder ceviche be the Perfect Bite?
