- 250 g Fresh Perch
- 1 cloves of minced Garlic
- 1 minced Red Chilis
- 4-5 Lime Juice
- 100 g Red Peppers
- 130 g Red Onions
- 1 bunch of Coriander Leaves
- Black Pepper
Raw fish is not just Japanese tradition: a proof is the ceviche, a Peruvian dish that has existed since before the Inca.
It is raw fish, but not like you would expect: it is the Ceviche, the most famous of Peru’s typical dishes. A national fact that almost all the countries of South America have made their own: Chile, Ecuador, Panama, Mexico, Colombia, El Salvador, Nicaragua, Costa Rica, Guatemala. The base is fresh fish and raw seafood marinated in lime juice and accompanied by vegetables, chilli and sale: a recipe whose history is lost over millennia, even before the Inca empire.
Wash and rinse the fish, then cut it into cubes and place it in a bowl.
Add the finely chopped onion, salt, pepper, garlic, pepper and chilli and mix.
Pour the lime juice over the mixture to cover it completely.
Cover the bowl with plastic wrap and let it rest for an hour in the refrigerator.
Serve with freshly chopped coriander.