I tried Ceviche the first time 2 years ago in a very good Peruvian restaurant in Hamburg and back then I was already pretty delighted about the taste and light character this dish offers.
What is Ceviche? Ceviche is not only Peru's traditional national dish, Ceviche is a way of cooking!
Ceviche is an exciting taste experience, it is a light and healthy dish that requires only a few ingredients. The cookbook of Juan Danilo features a lot of different Ceviches, it’s super divers, interesting and visually very beautiful! an explosion of colours and taste are guaranteed.
"Cevicherias" is the name of the fish restaurants where the Limeños (the inhabitants of Lima) stop to eat.
The fish, which lands on the guests' plates at noon, certainly swam in the Pacific Ocean early in the morning.
Ceviche not only tastes good, it's also incredibly healthy. One serving of Ceviche counts just 300 calories. It is rich in proteins and additionally it demonstrably increases the energy of the body. There is even talk of an aphrodisiac - an almost legal way to get high on happiness and energy. ;)
The marinated fish with salt and lime is getting more and more popular in the gastronomy over the past years you can see a little revolution of this delicious culinary taste experience.
In the metropolitan cities of the world, as New York, London, Paris and Berlin for instance you can notice that a restaurants which have a focus on ceviche are opening and call themselves as in Peru: “Cevicheria”
For 4 people
400 g Salmon - Shashimi-Quality
1 Tsp of salt
Juice of one lemon
100ml maracuja juice
1 fresh mango
1 Olluco or 1 purple Potato
1/4 Aji Limo (remove the seeds)
Or 1/8 Habanero-Chili
1/2 red onion without stalk
2 Coriander twigs, only the leafs
1 pinch of Togarashi-pepper (normal pepper is fine too)
2 pieces of Aji Charapita (very hot! Beginners better use it carefully or leave it)
Cut the salmon in 2x2cm cubes, put it in a bowl and salt it and mix well. Mix the lime juice with the maraca juice, pour it over the fish and mix again.
Cut the Mango in 2x2 cm cubes, cut olluco or purple potato in very thin slices and add to the bowl.
Free the yellow Abi from seeds and cut finely, cut the onion in Julienne and add both to the fish.
Top up the Ceviche with the coriander leafs and pepper.
Alternative : the hotter version of the Aji charapita fits wonderfully to this ceviche.
But is to be used carefully and as follows before first use: squeeze the Aji lightly in the lime-maracuja juice. Then you can remove the shell. It’s all about giving the juice the proper aroma and the right heat!
By the way you can buy your own copy of the book here: https://www.suhrkamp.de/buecher/ceviche_das_kochbuch-juan_danilo_17791.html