Peruvian Ceviche
Peruvian Ceviche with Sweet Potato
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Ceviche's origins trace back to the Moche civilization in coastal Peru nearly 2,000 years ago. Initially, fish was marinated in fermented banana passionfruit juice. The arrival of the Spanish brought citrus fruits like lime, which revolutionized the dish and became the defining ingredient of modern ceviche. The addition of ingredients like onions and ají (Peruvian chili peppers) further refined the recipe over centuries, incorporating indigenous and European culinary traditions.
Ceviche is deeply ingrained in Peruvian culture, representing national pride, culinary heritage, and coastal identity.
National Dish
Ceviche is considered Peru's national dish, celebrated annually on National Ceviche Day (June 28th). It symbolizes Peruvian culinary identity and is a source of national pride.
Coastal Cuisine
Ceviche is primarily associated with the coastal regions of Peru, where fresh seafood is readily available. It reflects the close relationship between Peruvians and the ocean.
Family Gatherings
Ceviche is often prepared and enjoyed during family gatherings, celebrations, and special occasions. It's a dish meant to be shared and enjoyed communally.
Regional Variations
Different regions of Peru have their own variations of ceviche, using local ingredients and preparing it in unique ways. This reflects the diversity of Peruvian cuisine.
Peruvian Ceviche with Sweet Potato is a vibrant and refreshing dish characterized by a harmonious balance of acidity, spiciness, and sweetness.
The primary flavor profile is dominated by the bright, tangy acidity of lime juice, which 'cooks' the raw fish. This is complemented by the heat from ají amarillo or rocoto peppers, adding a spicy kick. Red onion contributes a sharp, pungent note, while cilantro provides a fresh, herbaceous aroma. The sweet potato introduces a contrasting sweetness and earthy undertones, balancing the acidity and spiciness. The fish itself offers a clean, briny flavor that is subtly enhanced by the other ingredients.
Freshness is Key
Use the freshest fish possible. The fish should smell clean and have firm flesh. Look for sustainably sourced options whenever possible.
Lime Juice Quality
Use freshly squeezed lime juice, not bottled. The acidity and flavor are significantly better with fresh lime juice.
Marinating Time
Don't over-marinate the fish. The lime juice will continue to 'cook' it even after you stop marinating. Aim for a short marinating time, typically 5-10 minutes, depending on the thickness of the fish.
Spice Level
Adjust the amount of ají peppers to your preferred spice level. Start with a small amount and taste as you go.
Sweet Potato Preparation
Cook the sweet potato until tender but not mushy. Roasting or steaming the sweet potato are excellent methods that preserve its natural sweetness and texture.
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