Ceviche

Peru Travel’s Peruvian fish ceviche recipe combines small fish cubes with citrus juice, red onion, cilantro and a choice of limo ají or rocoto. The selected plate also includes lettuce, sweet potato and corn on the cob.

Fish fillets are rinsed and cubed, and the chosen chilli is chopped. Seeds may be removed to reduce its heat. Red onion is cut into thin, feather-like strips; the recipe recommends a water-and-sugar soak to soften its strong flavour.

Corn and sweet potatoes are cooked separately, then the sweet potatoes are peeled and both are cut into pieces. Citrus is halved, seeded and juiced without squeezing too hard, which the source says helps keep bitter rind flavour out.

The juice is mixed with minced garlic, MSG, salt and black pepper. Drained fish and chilli join it, followed by rinsed onion and chopped cilantro, and the ingredients are stirred together.

Ceviche is served in a small dish with a lettuce leaf, a piece of sweet potato and corn. The tourism recipe also describes corn nuts or fried plantain slices as customary accompaniments, with beer or chicha morada discussed separately as drinks.