Ceviche

Name: Ceviche
Cuisine: Peru
Ingredients: finely chopped Jalapeño chilies; Tabasco sauce; 4 tablespoons extra virgin olive oil; ¾ pound medium-size shrimp, peeled and deveined; ½ pound fresh tuna or swordfish steaks or flounder fillets, cut into ½-inch cubes, or ½ pound bay scallops; ½ pound fresh tuna or swordfish steaks or flounder fillets, cut into ½-inch cubes, or ½ pound bay scallops; ½ pound fresh tuna or swordfish steaks or flounder fillets, cut into ½-inch cubes, or ½ pound bay scallops; ½ pound fresh tuna or swordfish steaks or flounder fillets, cut into ½-inch cubes, or ½ pound bay scallops; 1 garlic clove, finely chopped and crushed to a paste; 3 Jalapeño chilies, seeded and finely chopped; 1 small Bermuda onion, finely chopped; 1 garlic clove, finely chopped and crushed to a paste; ½ cup fresh lime juice, from about 4 limes; 1 tablespoon finely chopped cilantro leaves; 6 medium-size tomatoes, peeled, seeded, and finely chopped, or 3 cups canned, seeded and drained; ½ cup fresh lime juice, from about 4 limes; salt and pepper; salt and pepper; ¾ pound squid, cleaned; ¾ pound medium-size shrimp, peeled and deveined

Preparation info

Makes
6
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

Every country in Central and South America seems to have its own version of ceviche. Despite each country’s assertion that its version is the best, many of the recipes are similar. Once you’re familiar with a basic recipe it’s easy to substitute ingredients here and there to come up with your own original interpretations.

Ceviche is made by “cooking” seafood in lime or lemon juice and then seasoning it with herbs (usually cilantro), chilies, onions, garlic, and other f

Ingredients

Americas
Peru
Starter
Pescatarian
Gluten-free
Soup
Summer

Ingredients

Method