Ceviche

Peru in South America is the homeland of genuine fusion food. Without any artifice, the country’s foods are a result of a history in which extensive Chinese, Japanese, native Indian, Italian and Spanish influence have given birth to one of the most enthusing cuisines in the world. There are abundant Chinese restaurants called “chifa” from the Chinese chi fan, “criollo” ones with traditional foods, Japanese fusion and indigenous foods ones. High-end Peruvian restaurants are opening in all major cities and Gaston Acurio, one of the country’s legendary chefs is quickly becoming world-renowned. Visiting Peru is the food adventure of a lifetime and you can also include a trip to Machu Picchu, the sacred site of the Incas, or fly over the Nazca Lines, a series of giant designs carved on the soil.

Ceviche is Peru’s national dish. Four ingredients are all you need to make the basic version of this dish: fish, lime juice, onion and salt. This version uses cooked seafood but the majority of ceviche recipes are made with raw fish.

Ceviche

Serves 4

Ingredients

  • 2 boiled medium sweet potatoes
  • 1 boiled or steamed corn on the cob
  • 250 g ounces squid, cut into rings, tentacles chopped
  • 250 g peeled shrimp
  • 250 g scallops
  • 1 red onion, medium
  • 1 green chili or similar
  • 6 limes, juiced*
  • salt

Bring a large pot of water to the boil and add salt. Cook the squid by putting in the water and cooking it for one minute approximately. Take out and put aside.

Cook the shrimp using the same method as above. Take out and put aside to cool.

Next cook the scallops. Take out and put aside.

Slice the onion thinly and wash with salt**. Chop the chili. Mix the seafood with the lime juice, the onion, the chili and the salt together and add some ice cubes to refresh.

Serve decorated with the sweet potato slices and the corn.

*you can use lemons instead if limes are unavailable.

**to wash the onion put sliced onion on colander and sprinkle with salt.

Wash, rinse and drain.