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Tuesday, April 21, 2009

Ceviche (Marinated Seafood)

Because my hb and I love to travel, we are also very adventurous when it comes to exploring different cuisine. Whenever there are interesting dishes that we've tasted in our trips, I would search them online so I can try to cook them at home. Recently I got interested in Peruvian dishes, though we haven't been to Peru yet. I found that Peruvian dishes have a lot of similarities with Filipino dishes. Here's one dish called Ceviche or Marinated Seafood that I'm dying to try. It looks a bit similar with our own Kilawin.


  • 2 pounds white fish fillet (preferably sea bass), cut into small pieces
  • ¼ cup fresh lime juice (or more, if needed)
  • 2 onions, thinly sliced
  • 1 Tablespoon olive oil
  • 1 Tablespoon fresh cilantro
  • 1 clove garlic, crushed
  • 1 to 2 chilies, finely chopped
  • Black pepper
  • 1 teaspoon salt


  1. Mix the lime juice with the onion slices, oil, cilantro, garlic, chilies, pepper, and salt in a mixing bowl.
  2. Place the fish in a shallow glass or ceramic dish just large enough to hold it in a single layer. Pour the lime-juice mixture over it. The fish must be completely covered with the mixture. Add more lime juice if necessary.
  3. Cover tightly with plastic wrap and refrigerate for several hours (or overnight) until the fish is "soft cooked." (Make certain it has marinated long enough.) Serve on lettuce leaves garnished with onion rings, thin strips of pepper, and sweet potatoes and/or corn on the cob.

Serves 4 to 6.

If the dish won't turn out great, I might as well book our next summer vacation with Machu Picchu travel to Peru not only to taste this dish but to explore the country as well ;-).

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