Peruvian fish ceviche with corn

Peruvian recipes





Ceviche a typical Peruvian dish that dates back to pre-Columbian times when the Incas prepared ceviche to preserve fresh fish.

Ingredients Preparation Share



For the ceviche

  • 0.25 cucharadita of Adobo with GOYA pepper
  • 1 unidad of Red Hot Chili Peppers
  • 680 gr 158
  • 0.75 taza 331
  • 0.75 cup lemon juice
  • 2 strips of celery
  • 1 cebolla roja
  • 4 dientes ajo
  • 2 cucharaditas cilantro fresco
  • 0.25 jengibre fresco

For the roast corn



For ceviche:

  1. In medium glass bowl or dish, add fish, bitter orange marinade, lemon juice, celery, onion, garlic, hot pepper, cilantro, ginger and adobo. Mix gently to combine. Cover; refrigerate until fish is “cooked” by the citrus juice (it will turn opaque through the center), at least 4 hours, or up to 24 hours. Taste fish, add Adobo, if needed.

For the toasted corn:

  1. In large, heavy pot with tight fitting lid, heat oil over medium-high heat. When oil is hot, shimmering but not smoking, add the corn; cover. Cook, shaking pan often. The corn will start to make a popping noise. Continue to cook until corn is golden brown and popping has subsided, about 10 minutes..
  2. Drain corn on paper towels; season with Adobo, to taste.
  3. To serve. Divide ceviche evenly among serving dishes. Serve toasted corn alongside or Peruvian Botija Olives and the perfect garnish are some delicious chifles tortolines with lemon flavor.


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