Peruvian ceviche, the original recipe

I was recently in a Peruvian restaurant in Madrid that I loved. I tried their ceviche and they told me that it was one of the best in Madrid, so I went over and asked them for the recipe, and today I want to share it with all of you.

La The main key to preparing a good ceviche is the quality of its ingredients and the perfect temperatureThat is why it is always essential to put the container where you are going to serve the ceviche in the fridge, and the fish must always and at all times be cold.

For this ceviche we are going to use a fresh white fish with consistent meat that allows us to divide the loins into cubes without breaking them.


Discover other recipes of: Fish Recipes

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  1.   Vert said

    By "original" they mean the restaurant, not the Peruvian.
    The chili cannot be yellow, it should be slime or hot pepper.
    That denotes that it is something for tourists and not truly Peruvian.
    Nor would it be so terrible, since much of the commercial gastronomy really prevents even seeing the other side of the business, because one would never eat there again.
    Spain may pass for better than others in that sense, but there are already abundant videos / reports on the deception of advertising this or that fish in restaurants and serving a different one (always cheaper and of lower quality).
    With the ají limo the inside of the bowl is rubbed, and many etc.
    Hopefully sometime they can go to Peru and try different ceviches in different regions. There you can only have criteria and then reproduce.

  2.   wwwww said

    More or less good because the ceviche is not like that, it is almost the same