He Ceviche Day 2024 is approaching and many are wondering: why doesn’t my homemade ceviche look like the one at the restaurant? That feeling of dissatisfaction when comparing the homemade dish with the restaurant one is common and has its reasons. However, some hidden secrets of Peruvian chefs could change your perception of this emblematic dish. From the quality and type of fish used to the marinating time and the exact mix of citrus, every detail influences the final score.
The combination of fresh ingredients and precise techniques are the key to achieving that perfect balance between sour, spicy and salty. Is it the cut of the fish that makes the difference or the special touch of the seasonings? A expert cook shared some recommendations so that this flagship dish of Peru has a similar flavor to that served in cevicherías. This is a good opportunity to discover the tricks and secrets that will allow you to raise your Homemade preparation to another level.
He Ceviche It is one of the most emblematic dishes of Peru, celebrated and recognized as a cultural heritage. This gastronomic delight is not only characterized by its freshness, but also by the meticulous details in its preparation, aspects that Peruvian chefs have perfected over the years.
Through the popular platform TikTok, the user ’89acebichados‘ published a video in which he reveals the secrets to preparing an authentic ceviche following precise steps. Here we present all of his recommendations:
- Prepare a tiger’s milk: Use celery, kion (ginger), garlic and chilcano (fish broth) to make this mixture. It is added just after the fish has been marinated with lemon and other essential ingredients such as salt, pepper and, sometimes, chili. This process is done after marinating the fish in lemon juice for a few minutes.
- Season with limo chili: Crush the limo chili pepper with a knife and spread the mixture over the bowl. This step is done before mixing the ceviche, to ensure a subtle spicy touch and a distinctive aroma from the start, preventing the chili pieces from standing out in the overall flavor of the dish.
- Add fresh cilantro: This aromatic herb offers a touch of freshness and a unique flavor that perfectly complements the acidity of the lemon and the palate of the fish.
- Lemon cut: Cutting the lemon at the corner facilitates optimal pressure when squeezing, allowing you to extract the greatest amount of juice possible without releasing the essential oils from the peel, which could add a bitter taste to the ceviche.
This seafood dish, declared Cultural Heritage of the Nation In Peru, it is an emblematic dish of Peruvian gastronomy. Its cultural importance and popularity have led to the celebration of Ceviche Day every June 28, a holiday that highlights the culinary richness and national identity of the country.
- Using poor quality fish: Ceviche requires fresh fish to ensure good flavor and avoid health risks.
- Cut the fish into very large pieces: Small pieces allow for better cooking in the lemon juice and a better texture.
- Not marinating long enough: Fish should be marinated in lemon juice for at least 10 minutes to allow it to absorb flavor and cook properly.
- Using too much lemon juice: Too much lemon can overwhelm the dish and make the fish rubbery.
- Not balancing acidity: Be sure to add a little salt and sugar to balance the acidity of the lemon.
- Add onion too late: It is important that the onion is marinated with the fish so that their flavors integrate well.
- Ignore cilantro: Cilantro adds freshness and is essential in the classic ceviche recipe.
- Use poor quality chili: Use fresh chili for the best flavor and just the right amount of heat.
- Not mixing the ingredients well: Each serving should have a balanced mix of fish, onion, cilantro and chili.
- Serve the ceviche immediately: Let it rest for at least a few minutes after marinating so that the flavors can fully integrate.
- The Sea (Miraflores, Lima, Peru): Recognized as the best place to enjoy ceviche according to Taste Atlas and specialized critics. Gastón Acurio’s Peruvian franchise is famous for its spicy and refreshing ceviches, using fresh fish which varies daily according to what the sea offers.
- Chez Wong (Lima, Peru): This restaurant is distinguished by its focus on fresh fish, which only needs a proper cut and a touch of citrus, excluding spiciness. The menu is adapted daily to the fish available on the market, offering a unique experience.
- The Market (Lima, Peru): A popular destination for ceviche lovers, known for its vibrant atmosphere and commitment to fresh ingredients.
- Blue Point (Lima, Peru): Famous for its delicious ceviches and its wide variety of seafood dishes, Punto Azul is a reference point in Lima gastronomy.
- Astrid and Gaston (Lima, Peru): This prestigious restaurant not only stands out for its ceviches, but also for its haute Peruvian cuisine, created by the renowned chef Gastón Acurio.
- Capital Fish (Lima, Peru): Known for its focus on fresh seafood, Pescados Capitales offers a variety of dishes including innovative and traditional ceviches.
- Canta Rana (Lima, Peru): This cozy restaurant is famous for its relaxed atmosphere and authentic ceviches prepared with fresh ingredients of the day.
- Cevicheria El Muelle (Lima, Peru): It offers an authentic gastronomic experience with fresh and tasty ceviches, standing out for its dedication to the quality of its ingredients.
- Pastuso (Melbourne, Australia): Internationally renowned, this restaurant offers fresh, tangy ceviche, seasoned with herbs and an explosion of flavours, being an ambassador of Peruvian cuisine in Australia.
- Al Toke Pez (Lima, Peru): It completes the top 10 with its proposal of fresh, high-quality ceviche, consolidating the predominant presence of Peruvian establishments in this ranking.
