Greatfish Ceviche
2 servings
25 minutes
Ceviche made from macruro is an exquisite dish of Peruvian cuisine that delights with its freshness and vibrant flavors. The origins of ceviche date back to ancient times when local fishermen used citrus juice to marinate fresh fish. This version uses macruro—a delicate white fish with a soft texture profile. Ceviche is highlighted by the aroma of lime and lemon, the spiciness of chili, and the freshness of cilantro. Its dressing made from broth and spices enriches the flavor, while roasted peanuts add a crunchy note. The dish is perfect for a light dinner or a refreshing snack on a hot day. Traditionally served chilled to maximize flavor expression, creating a harmony of sour, spicy, and salty notes.
1
Prepare all the ingredients.
2
Prepare the macruro. Cut the fillet into small cubes.
- Roundnose grenadier (rattail): 500 g
3
Chop celery, garlic, ginger, and 20 grams of onion coarsely.
- Celery stalk: 0.5 piece
- Garlic: 0.5 clove
- Ginger: 7 g
- Red onion: 40 g
4
Juice 3 limes and half a lemon. It should yield about 90 ml of juice.
- Lime: 4 pieces
- Lemon: 0.5 piece
5
Put chopped vegetables, lime and lemon juice, fish broth, and 30 grams of macruro in the blender. Blend.
- Lime: 4 pieces
- Lemon: 0.5 piece
- Fish stock: 50 ml
- Roundnose grenadier (rattail): 500 g
6
Add some cilantro and half a chili pepper. Blend again until smooth. Season with salt to taste.
- Cilantro: 10 g
- Chili pepper: 1 piece
- Salt: to taste
7
Mix the fish fillet with the prepared dressing and refrigerate for 10-15 minutes.
8
Slice the remaining onion into strips. Cut half of the chili into rings.
- Red onion: 40 g
- Chili pepper: 1 piece
9
Place the fish with sauce on a plate. Garnish with onion, chili rings, and cilantro leaves.
- Cilantro: 10 g
10
Serve ceviche made from macruros, sprinkled with peanuts.
- Roasted peanuts: to taste
