“Mouthwatering Peruvian Ceviche Trio – A Sensory Feast for Seafood Lovers”
Discover the mouthwatering flavors of Peru with our sensory-driven Peruvian Ceviche Trio recipe. This cinematic dish features three unique ceviche styles, sure to impress seafood lovers and challenge home chefs. Experience a symphony of textures and aromas as you explore this diverse culinary tradition.
Allergens
Fish (Fish), Soy (Nikkei Ceviche)
Ingredients
- 1 pound fresh white fish fillet (such as sea bass or snapper), skin removed, cut into 1/2
- inch cubes
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 1/3 cup diced red onion
- 1 cup diced tomato
- 1 avocado, sliced or cubed
- 1 tablespoon minced cilantro
- 2 tablespoons Aji Amarillo paste (optional)
- Salt and pepper to taste
- For the Nikkei Ceviche:
- 1/4 cup soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- For the Limena Ceviche:
- 1/2 cup diced red bell pepper
- 1/2 cup diced yellow bell pepper
- 1/4 cup Kalamata olives, pitted and chopped
- For garnish:
- Thinly sliced red onion
- Chopped cilantro
- Tortilla chips or crusty bread
Instructions
- In a large bowl, combine the fish cubes with lime, lemon, and orange juices. Mix well and let it marinate for 20 minutes in the refrigerator.
- Prepare the three ceviche styles separately. For Clásico Ceviche, add red onion, tomato, avocado, and cilantro to the marinated fish. Season with salt and pepper. For Nikkei Ceviche, add soy sauce, sesame oil, and rice vinegar to the marinated fish and mix well. For Limena Ceviche, fold in red bell pepper, yellow bell pepper, and Kalamata olives into the marinated fish.
- Serve each ceviche style separately or create a trio platter with colorful garnishes.
Chef’s Insight
The combination of citrus juices not only marinates the fish but also provides a refreshing element to the ceviche. Ensure using fresh fish for the best texture and flavor.
Notes
Ensure using high-quality fresh fish for the best experience.