Because eating is like a journey to undiscovered countries.

Passport & Plate - Heart of the sea - Peruvian Ceviche of fish

Peru | Thursday, March 13, 2014 | 5 photos

Ingredients Peruvian Ceviche of fish: 1,5 pounds of very fresh fish fillet, f.e. gilthead, halibut, sea bass, 1 red onion cutted in very fine stripes, 1 cup of freshly squeezed lemon juice (ca. 15-20 fresh lemons), 1-2 chilli cutted in the middle without seeds, a little bit of coriander, salt, if you like, olive oil // Accompaniments: fresh lettuce, parboiled corn, sweet potatoe as chips or parboiled, salt banana chips, red chilli in slices (optional)

 

How to prepare this recipe
The secret of an incredible Ceviche is the absolute freshness of the fish melting together with the sweet-bitter juice of fresh lemons. For this distinctive tasty symbiosis you cut the fresh fish into cubes and put it into a glass bowl with cold water and a teaspoon of salt into the fridge for 15 minutes - that way you prepare the fish for the get together with the lemon juice. Meanwhile cut the red onion into very fine slices, squeeze the lemon juice and halve the chilli, but please without seeds - otherwise it's really getting hot in here. To be able to spread out its sickly sweety aroma within the fish, rub the red onion with a little bit of salt and then wash it off with cold water. Get the fish out of the fridge and wash it also completely off with water.
Now it's gotta be exiting: put the fish cubes, the red onion slices, some coriander and a little bit of salt into a glass bowl and pour the fresh lemon juice above the ingredients. To get off the acid of the lemons, you can add some ice cubes to this magical mixture.
Cover and cool everything for 15 minutes - it's time for falling in love with each other! As soon as the fish starts to whiten, the saying "the way to a man's heart is through his stomach" gets its real meaning. Out of the fridge, get off the chilli and taste the Ceviche: the perfect taste should be bitter-sweet with a touch of spiciness and the lightness of fresh raw fish. Raw? Won't we boil it? Of course not. Through its innocence the fish emphazises to the Ceviche the total sincerity of the sea and brings all senses of this maritime masterpiece to life. In the end round everything off with some salt if needed and then serve it immediately : get the fish cubes and the onion slices out of the lemon juice and put fish and onion into a small bowl decorating it with some splashes of olive oil and some lettuce, corn and sweet potatoe. Ready! Enjoy your meal and this tiny culinary journey to the depths of the Pacific and the endless coast of Peru.

 

The story behind this recipe
In 2012 I went in the context of my studies for a year to Peru. I read a lot about the country, but honestly I like to be thrown at the deep end and to take things as they come. So I made the most of my holidays and I went to the North of Peru. Why the North? Of course, the people told me about its wonderful beaches, the clarity of the sea. For me the North is an inspiring declaration of love: I was born in Northern Poland next to the Baltic Sea and I grew up in Northern Germany next to the North Sea. Now in the North of Peru close to the Pacific Sea I hoped to loose my heart again. Arrived, I let my stuff in the hostal and went out to look for something to eat - there was everything what the heart desired.
There was a little man in front of a restaurant, 70 years old with a heartly smile and the radiance of calmness. He was the owner and beckoned me over to him. "Tasty fish!", he was shouting. Why not - except that I was curious to taste everything, I started my feast with my home meal 'fish'. He asked me in and brought me to my table. Some guests were already enjoying their meals in the small detailed furnished retaurant with a lot of memories. Reading the menu card, there was suddenly standing the owner next to me & asked: "What do you want to eat?" I had no idea, so I pointed anything out and said: "I would like this, what is this?" The owner was reading with a boyish smile and said: "That we call 'the heart of the sea'." This name was like an love letter to me. A "yes,please!" and 15 minutes later he brought me the sensual delicacy. He joined me and poured me some limonade. Raw fish with onion, sweet potatoe and corn - the smell was wonderful. But the taste was incredible. "This is Ceviche", he said. "It robs everyones mind...and everyones heart." Like my one. He saw this and couldn't say 'No' to my request for the recipe. I told Pedro, the owner, about my experiences in Peru, he showed me how to prepare Ceviche. A lovely encounter.