Hispanic Heritage · Perú

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Ceviche · cooked-fish adaptation

Peruvian ceviche. Presentation may differ from this recipe. MINISTERIO DE LA PRODUCCIÓN - PRODUCE · Public domain. Resized source thumbnail; display may crop to fit.

Descubre

Peru’s coastal ceviche brings fish, lime, onion, and fresh chile together in a bright preparation. It is a useful starting point for exploring how serving temperature, cutting, seasoning, and timing affect a dish.

La Gente

Traditional ceviche uses raw fish; lime changes its texture but does not make it safe. This home version uses cooked, chilled fish before dressing. Sweet potato and corn provide gentle contrasts to the citrus and chile.

Sabor

The coast cooks with acid, chile, and the sea. Lime carries everything. Ají limo and ají amarillo give the heat and the perfume, and they are the two flavors that do not travel: no jar replaces them, and the page says so. Cumin and garlic run underneath the criollo dishes; soy and ginger underneath the chifa. Sweetness comes from a sweet potato beside the fish, never from the fish.

Spice DNA · Acid high · Heat medium · Herb medium · Smoke low · Sweet low

Seasonings to explore

Minced Garlic in Olive Oil. A small amount in the leche de tigre, a large amount in the lomo saltado. Adds a savory garlic base.
Black Pepper, ground. On the fish and the beef.
Cumin, ground. In the lomo saltado. The criollo kitchen's spice.
Cilantro flakes. A pantry alternative when fresh cilantro is unavailable; the aroma will differ.
Crushed Red Pepper. Only as a last resort for the ají. The coast would prefer a habanero, which is closer to ají limo's heat and aroma than any dried chile.
Oregano, whole. A pinch in the lomo saltado.

From your market: the freshest firm white fish you can find, key limes by the bag, red onions, cilantro, ají amarillo paste from a Latin market (it keeps for months and is the honest way to get the flavor), fresh habaneros or ají limo if a Peruvian market is near you, sweet potato, choclo or frozen giant corn, cancha corn. Badia does not sell the ají.

Cocina

Ceviche clásico

Cooked, chilled fish dressed with lime, fresh chile, and onion. This is a home adaptation of traditional raw-fish ceviche.

Serves 4

1 lb firm white fish (sea bass or halibut), cooked to 145°F, chilled, and cut into bite-size pieces
1 tsp salt
½ tsp Badia Black Pepper, ground
½ tsp Badia Minced Garlic in Olive Oil, mashed to a paste
1 ají limo or ½ habanero, seeded and minced very fine
1 red onion, sliced paper thin, rinsed in cold water, and drained
¾ cup fresh key lime juice, about 12 limes
¼ cup cilantro, chopped
1 sweet potato, boiled and sliced
1 ear choclo, boiled and cut in rounds
½ cup cancha, toasted
Lettuce leaves

Cook, then chill. Cook the fish to an internal temperature of 145°F. Chill promptly in a shallow covered container in the refrigerator. Use a clean, chilled bowl for assembling the dish.
Season the fish. In the cold bowl, toss the fish with salt, pepper, garlic, and the ají. Let it sit 2 minutes.
The lime. Pour the lime juice over and stir gently. The fish is already cooked; the lime seasons it. Taste the liquid. It should be sharp and a little hot. Adjust salt.
The onion and cilantro. Fold in at the last moment so the onion stays crisp.
Plate. A lettuce leaf, the fish in the center with plenty of its juice, sweet potato and choclo beside, cancha scattered over. Serve immediately. Drink the leche de tigre from the bowl when the fish is gone, which is the part Peruvians look forward to.

Lomo saltado

Stir-fried beef with onion, tomato, and fries, the Chinese-Peruvian dish that became everyone's. High heat and a wok if you have one.

Serves 4

1 lb beef sirloin, cut in thick strips
1 tsp Badia Cumin, ground
½ tsp Badia Black Pepper, ground
Salt
3 tbsp oil
1 tbsp Badia Minced Garlic in Olive Oil
1 red onion, cut in thick wedges
2 tomatoes, cut in wedges
1 tbsp ají amarillo paste, optional
3 tbsp soy sauce
2 tbsp red wine vinegar
Pinch of Badia Oregano, whole
2 cups hot french fries
¼ cup cilantro, chopped
White rice

Season the beef with cumin, pepper, and salt. Get the pan or wok very hot with the oil. Sear the beef in two batches, 1 to 2 minutes, until browned but pink inside. Set aside.
Add the garlic and onion to the pan, 1 minute. Add the tomatoes and ají paste, 1 minute more. The vegetables should be hot and barely softened.
Return the beef. Add soy, vinegar, and oregano. Toss 30 seconds so the sauce catches the heat and smokes a little.
Off the heat, fold in the fries and cilantro. Serve beside white rice. Rice and fries offer contrasting textures alongside the stir-fry.

Pueblos de la Costa

Lima · Callao · Miraflores · Barranco · Chorrillos · La Victoria · Surquillo · Trujillo · Huanchaco · Chiclayo · Lambayeque · Piura · Sullana · Tumbes · Chimbote · Huacho · Ica · Chincha · Pisco · Nazca · Tacna