How to Make a Ceviche: Ceviche Recipes

My daughter's boyfriend is Peruvian; so for Christmas she decided to make him a home cooked (sort of cooked) meal. One of his favorite dishes is Ceviche and he calls it Mixed Ceviche.

This version is made with a white fish (tilapia), octopus, limes, red onion, pepper (paste) and salt. You will also need a sweet potato and some lettuce.

Ingredients:

Tilapia fillets (per person, so if you have 4 people, 4 fillets)

Octopus (better fresh but can use frozen)

Limes (2:1 limes to fish)

Red Onion

Salt

Pepper (can be red) paste

Preparation:

To prepare this dish, chop the tilapia fillets and octopus into small pieces. You can cut the head of the octopus at the same time or leave it whole; this is a personal preference. Add the meat to a big serving bowl or casserole type dish. Squeeze limes into a separate bowl then pour over meat and thinly slice the red onion, mix in the onions, add pepper paste and salt to taste. Mix all ingredients, cover and let it stand for at least 20 minutes.

After 20 minutes, take some leaf lettuce, place a slice of sweet potato on the lettuce and then place the Ceviche next to the lettuce and sweet potato.

Additional Information:

My daughter's boyfriend gave me a little bit of information about Ceviche. He stated it is common place to eat Ceviche first thing in the morning after a night of heavy drinking. Apparently this is used as a common hangover remedy.

Other than the medicinal properties (as told by a Peruvian), Ceviche seems to be a long standing, traditional dish in Peru. Eat up and enjoy!

Sources:

My daughter and her boyfriend (family recipe)

Dennis Chao: http://www.cs.unm.edu/~dlchao/travel/peru/