Culinary Wonders of Peru

Spending a couple of weeks in Peru this past June really gave me a taste of what Peruvian life is all about. Peru has hundreds of treasures scattered everywhere. I just didn't have time to absorb it all but I did find time to eat some of the fabulous dishes that Peru is famous for. Ceviche is one of the most popular dishes in Peru and is considered a "national heritage."

While visiting Lima for a few days I got to meet friendly Carlos who shared a "ceviche" recipe with me that his grandmother taught him to make. It's possible to make "ceviche" anywhere in the world but in beautiful coastal Peru it's truly the ultimate, My thanks (gracias) to Carlo's for showing me the Lima coastline and being kind in providing a delicious recipe for ceviche. (recipe is below)

The coastline of Peru where fish is caught to make
ceviche!

PERUVIAN CEVICHE

2 pounds of fresh fish, cubed (Corvina, similar to halibut and mahi mahi called Dorado in Spanish are excellent choices for ceviche).

10 cloves of garlic, chopped

1 teaspoon of salt

1 teaspoon of black pepper

2 tablespoons of fresh cilantro

1 Aji Amarillo (yellow chili pepper) or another similar pepper, strained and seeded from the pulp

12 fresh limes (juiced) try to use a juicer for best results

1 red onion, thinly chopped
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Mix all the ingredients together and put them in baking dish pan. Top the mix with the chopped red onions and refrigerate the mixture for three hours allowing it to marinate.

Remove ceviche from refrigerator after about three hours.

Place a few scoops of the ceviche on individual plates. Put some dark green lettuce mixture and sliced avocado on the side of the plate to garnish the ceviche.

Adrianna eating fresh ceviche in Mancora, Peru

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