Here’s an authentic Peruvian ceviche recipe you can make in the US

Sold from humble street carts, in fine dining establishments, and everywhere in between, ceviche has an overwhelming presence in Peru, making it clear that Japan isn’t the only country to do raw fish well.

Often eaten for lunch, brunch and sometimes even breakfast as some Peruvians consider that fish caught in the morning is not fresh by the time evening rolls around, ceviche is popular enough to be celebrated in the southeastern country. American every year on June 28. Often prepared with the catch of the day (which can come from the sea, a river or a lake, depending on the region), ceviche varies in the method of preparation and the level of spice from place to place. ‘other.

Originally “cooked” using the highly acidic juice of oranges that was abundant in Peru over 2,000 years ago, ceviche is now usually prepared with lemon juice and can simmer in the acidic liquid for as little only 10 to 45 minutes. minutes depending on who chairs the meal.

In the kitchen of the restaurant Las Qolqas, a new purpose-built eco-resort located midway between Cusco and Machu Picchu in the ancient Andean town of Ollantaytambo, the ceviche is good to eat moments after being peppered, salted and then drizzled with freshly squeezed lime juice press. Made with locally sourced trout that swam upstream hours earlier, the dish is somewhat atypical of what’s offered at most cevicherias in Peru.

Trout. That’s what’s for dinner at Las Qolqas.

Las Qolqas

“I think the main difference is the umami flavor of the fish. Trout is a fattier type of fish. The meat is much more complex,” Las Qolqas executive director Carlos Gonzalez told InsideHook. “We wanted to serve it in a way that would be interesting, appetizing and intriguing to travelers who will enjoy several different iterations of ceviche while traveling across the country. We wanted them to taste something different.

Light and refreshing with a good amount of zip that stops before it gets too hot, Las Qolqas ceviche also includes leche de tigre, the milky chili-laden liquid left over after marinating raw fish. (By The New York Timesthe name is no coincidence, as tiger milk is considered an aphrodisiac according to Peruvian folklore.) “Peru has a very rich and varied cuisine and we do not want to reproduce what our customers will have already tasted in Lima or the jungle or Puno,” adds Las Qolqas owner Herman van den Wall Bake. “We want them to try our version with our ingredients and make it part of their experience.”

For this experience to be truly authentic, Gonzalez suggests an early morning ceviche meal after a night out.

“Peruvians are very sociable,” he says. “We like to party. We like to party. We like to find all possible reasons to have fun. For us, it’s a celebratory act to eat ceviche with friends. We love to drink a very cold beer with a ceviche the day after a good party. Ceviche is a meal for if you’re hungover. It’s fresh and light and also very easy to make.

Here’s how…

Ceviche Las Qolqas

For two

Ingredients

  • 200 gr. fresh trout fillet cut into 1 inch cubes
  • 50 gr. red onion cut into strips
  • 1 Limousin pepper
  • 4 oz. leche de tigre (smoked fish, mixed with limousine pepper, onion and lime juice in a blender)
  • 4 oz. freshly squeezed lime juice
  • Salt, pepper and finely chopped coriander
  • Freshly boiled Andean corn kernels
  • Grilled Andean corn kernels
  • Sweet potato and orange mash
  • lettuce leaf

directions

  1. Place trout cubes in a deep bowl. Add salt and pepper and mix.
  2. Once seasoned, add the sliced ​​red onions and one or two ice cubes. The ice will keep the temperature low and keep the texture of the fish and crispy onions. Continue mixing with a spoon.
  3. Add leche de tigre while mixing. Finally, add the freshly squeezed lime juice.
  4. For dressing and serving, a pre-chilled soup bowl is best.
  5. With a running motion, place the mashed sweet potatoes inside the bowl on one side.
  6. Place the lettuce leaf in a bed right next to the mashed potatoes.
  7. Serve the ceviche mixture using a spoon. Try forming a pyramid for extra volume, making sure the delicious juice from the mixture is also poured over it.
  8. Add boiled corn kernels and grilled corn on the side.
  9. For additional decoration, native Andean potato chips and edible flowers are preferred.