There are a few differences between Mexican and Peruvian ceviche. Peruvian ceviche is made with aji limo, a hot chile pepper popular in Peruvian cuisine. The dish is also prepared by adding a dash of evaporated milk and served on a bed of lettuce with a side of poached sweet potato slices and corn on the cob.
Peruvian Cod Ceviche
- Yield: 4 servings
- Prep Time: 30 min
- 1 lb. Cod (or any other white fish)
- juice of 15 limes or enough to cover fish while it marinades
- ½ purple onion, finely sliced
- small handful cilantro, finely chopped
- ¼ cup finely minced celery
- 1 large garlic clove
- ½ inch piece of fresh peeled ginger
- 1-2 aji limo (or Habanero peppers) adjust amount according to taste
- ½ cup evaporated milk
- salt and pepper according to taste
- 4 large pieces of Bib lettuce for serving
- 4 small pieces of corn on the cob
- 2 sweet potatoes, peeled, poached, and sliced into thick slices
- Cover sliced onions with water and set aside.
- Cut the Cod fillets into 1 inch cubes and place in a large bowl. Cover fish with lime juice and marinade in the refrigerator for 20-40 minutes according to how well done you prefer your fish. I marinade it for 20-25 minutes.
- Once fish has “cooked” in lime juice, remove from refrigerator. Drain the lime juice marinade into a blender. Add garlic, ginger, and half of a hot pepper. Blend until smooth.
- Transfer this mixture into the bowl with the Cod. Add drained onions, cilantro, celery and the remainder of the hot pepper, minced (the minced pepper is optional).
- Add evaporated milk.
- Season with salt and pepper according to taste
- Mix and serve immediately over lettuce and company ceviche with corn on the cob and sweet potato slices.
If you have a difficult time locating aji limo chile peppers, you can use Habanero peppers instead.