During the 19th and 20th century a great number of Japanese came to Peru to work in commerce, and it was because of their influence that now sometimes we add a bit of ginger and overall we eat it right away. We don’t let the fish marinade more than a couple of minutes.
The first born Japanese in Peru are named Nikkei, and it is because of them that in the 80's a new version of ceviche was introduced to Peruvian tables, the Tiradito - sashimi style cut of the fish. In this version the marinade is more subtle and everyday new creations are being prepared as the following one:
Ingredients (serves 4):
8 key limes, juiced
1 tangerine, juiced
1/8 tsp ají limo or other chili finely chopped
1/8 tsp garlic, finely chopped
1/8 tsp ginger, finely grated
½ red onion, finely julienned
1 tbsp cilantro, finely chopped
1 tbsp chives, finely chopped
Salt (salt balances out sourness)
350g White fish of your preference (better if it’s a more sustainable kind) cut in cubes of 1 inch x 1 inch or sashimi style
4-5 ice cubes
1 Mango, not so ripe nor so green, diced
1/2 cup corn kernels boiled and strained (optional)
Fried plantain chips (optional)
Cilantro sprouts and or leafs (optional)
- Have your fish and scallops kept in the fridge until ready to be used.
- In a stainless steel, ceramic or glass bowl, combine all the ingredients of the first group.
- Add scallops, fish and ice cubes. Toss a couple of times. Remove ice cubes.
- Adjust seasoning if necessary and serve
- Add optional toppings, such as the corn, plantains, cilantro and sprouts
Serve right away.
If you're intrigued by Peru's famous cuisine, view our October, 2016 culinary tour of Peru here.