Peruvian fish ceviche with corn
Peruvian recipes
Seafood
Appetizer
Easy
30'
Ceviche a typical Peruvian dish that dates back to pre-Columbian times when the Incas prepared ceviche to preserve fresh fish.
Ingredients
For the ceviche
- 0.25 cucharadita of Adobo with GOYA pepper
- 1 unidad of Frozen rocoto
- 680 gr corvina o róbalo
- 0.75 taza 331
- 0.75 taza jugo de limón
- 2 toras apio
- 1 cebolla roja
- 4 dientes ajo
- 2 cucharaditas cilantro fresco
- 0.25 jengibre fresco
- 200 58 of Shelled corn GOYA
For the roast corn
- 1 paquete of GOYA Roasted Corn
- 1 poco Aceite Vegetal
Optional
- 1 bolsa of Tortolines Lemon Plantain Chips
Preparation
For ceviche:
- 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:
- 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..
- Drain corn on paper towels; season with Adobo, to taste.
- 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.
Follow this step-by-step video-recipe
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