- National Ceviche Day is a holiday throughout Peru. Encourage yourself to celebrate by preparing this innovative recipe on the grill.
- Ceviche nikkei, an innovative recipe that is easy to prepare at home
Ceviche is one of the flagship dishes par excellence of the coast of Peru and its exquisite taste captivates nationals and foreigners for what has been declared a Cultural Heritage of the Nation in 2004 and 2008, the Ministry of Production. to be officially known on June 28 as Ceviche Day. If you want to enjoy this date preparing a delicious variation of the classic with lemon, here we leave one recipe that you can’t miss to do it on the grill.
The chef coordinator of the Institut Le Cordon Bleu, Bruno Arias, shares the step by step to enjoy a delicious grilled fish ceviche.
Grilled fish ceviche recipe
- 1 kg of fish fillet
- 15 gr salt
- 8 pcs lemon juice
- ¼ of tied coriander leaves
- 30 gr chili lime
- 8 gr ground garlic
- 50 gr yellow pepper paste
- 1 unit red onion
- 8 pcs corn leaves (levers)
- 3 pcs green bellaco banana (Puree)
- 500 ml of vegetable oil
- 70 ml of sour cream
- 25 gr butter
- 1 unit chocolate
- 5 gr anise
- 1 pc lemon
- 30 gr of sugar
- 30 gr of butter
- 5 g salt, pepper and cumin
- Clean the fish fillet, cut into cubes of about 2.5 cm, season with salt. Reserve in a bowl covered with cling film in the cold.
- Heat the grill.
For the marinade:
- In a bowl we have the cubes of fish with previously chopped lemon chili without veins or seeds, finely chopped coriander garlic paste and yellow pepper, onion previously cut into feathers and lemon juice.
- Mix well all of the above and let marinate for about 10 to 15 minutes.
For the army:
- Bring the corn leaves through boiling water until soft.
- Fill the chocolate leaves with the fish marinade and assemble like a tamalito.
- Then place this preparation (tamalito) on the hot grill for about 10 to 15 minutes giving the fish time until it is completely cooked.
- Cook the previously shelled chocolate in water, anise, blue and lemon juice until soft and white.
- Once ready, brown it in butter with salt, pepper and cumin.
With the set:
- Peel a banana and grate it.
- Cut it into cylinders, fry them in oil but without grabbing a lot of color, always over low heat.
- Pass the banana through the press to make puree and set aside.
- In a saucepan, infuse the cream with the butter and pisco until the alcohol evaporates.
- Place the banana in the pot where we will mix vigorously until a puree is obtained.
Additional tip: Open the lever blade at the last minute to feel the smoked fish on the embers. If the cornbreads are lightly burned, this will give it a more smoky flavor.
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