Classic Ceviche | Eating with Andy
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- เผยแพร่เมื่อ 1 มิ.ย. 2019
- Learn how to make a classic Ceviche, Peru’s flagship dish. It’s fresh fish that's been marinated in a citrus dressing and tossed with red onion, coriander and chilli. Traditionally served with sweet potato and corn. This is a zesty, spicy and super healthy dish that will make your palate zzzzing!
INGREDIENTS (Serves 2)
Ceviche
400g fresh Snapper, skinned and deboned (I used Goldband)
1 tbsp salt
1 red onion thinly sliced in julienne
½ cup lime juice (around 8 limes)
½ bunch chopped coriander leaves
2 birds eye chillies, finely chopped
Tigers milk
leftover trims of the snapper
¼ red onion
1 stick of celery, no leaves, roughly chopped
ginger, peeled (thumb size)
1 garlic clove
2 birds eye chillies
2 coriander stalks, no leaves
1 cup of fish stock
Fish Stock
Head, frame and tail of a snapper or white fish
½ red onion, roughly chopped
2 celery sticks, roughly chopped
½ bunch of coriander stems
1 ½ liters of water
To serve
1 medium sweet potato, steamed, peeled and cut into thick slices
A handful of “Cancha” also known as “Chulpe” (Peruvian toasted corn) - you can find this in specialty stores
TIPS
- You can use any type of firm white fleshed fish like goldband snapper, red snapper, sea bass, barramundi, flounder, jewfish, grouper or blue-eye trevalla. Make sure it is FRESH! A good ceviche starts with the freshest fish you can get your hands on.
- This is a hot ceviche, you can adjust the heat by reducing/increasing the amount or type of chilli. For a milder ceviche, use long red chilli. For a hotter ceviche, use habanero chilli.
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He encontrado tu canal por casualidad y me encantan tus videos. Actualmente vivo en Melbourne y desde que llegué he tratado de encontrar el pescado correcto para el ceviche! Intentaré hacerlo el domingo!
Muchas gracias!!! Se lo pasaré al grupo de Peruanos en Melbourne! 💖
I love Ceviche. Fabulous recipeAndy ! Love your editing and presentation style.
Hola Kelvin! Thank you so much. How good is Ceviche right? A simple dish yet so complex in flavour.
Andy’s video’s are the best. They are always of great detail, and unlike other authors, she actually lists the ingredients in the description. Though I have yet to make this particular recipe, her recipe for Aji de Gallina is better than ANY Peruvian restaurant in Southern California. I have no doubt that this recipe will prove better than restaurants as well.
Joe Boxer Thank you Joe for this great comment 🥰 I’m so happy you think my Aji de Gallina recipe is that good. Yes, I list the ingredients in the description box and have also started listing the FULL METHOD too since late last year! Can’t wait for you to make this ceviche and find out what you thought. Would love to see a pic if you ever make another one of my recipes on Insta/Facebook @eating.with.andy 😊
Very beautiful!! love your video!
Always good recipes
Thank you! 😊
wow, a real authentic recipe!
YUMMY. You are right, key of this dish in on freshness of the fish.
Most definitely! The key to a good ceviche is fresh fish :)
I need to tried this 😍🤗 looks delicious
Classic Peruvian ceviche!! Yummy
Uno de mis favoritos!!!
i like the passion you bring to cooking stunning
Thank you so much 😃
Ceviche peruano 😋😋😋thanks for the recipe, it looks delicious.
Claro que voy a preparar un ceviche clasico Peruano! I can't wait for you to give it a go.
¡Muy buena receta, Andy! Yes, freshness of the ingredients is KEY! There are so many ceviche varieties and spin-offs out there, all delicious in their own way of course. But I gotta say, give me a classic ceviche any day of the week!!! It’s a dish of contrast and texture, it’s the balance in the acidity, sweetness, saltiness and heat... and the hotter, the better!!! It’s a real shame that we don’t get the proper corn variety in Oz nor can we get “yuyo” here either... those ingredients add so much to this simple yet intricate dish. And being Peruvian, I’m sorry, but I gotta pair my classic ceviche with a Cusqueña bien helena!!! Arriba 🇵🇪
Alberto I love the way you've described the nuances of a ceviche, you are so like me! You are right, to make a good ceviche it's all about getting that balance just perfect. I know, I would love to be able to find our corn here, maybe some day?
Saludos desde Lima!!👊😎 me encanto
Felicidades. Tu video es muy completo y muy ilustrativo para un English speaker!
Jose Vargas Gracias Jose 😊 Porfas sígueme en Instagram también que posteo diario @eating.with.andy
Un clásico cevichazo.. Sin aberraciones como los hacen por algunos rincones que le hechan de todo y sale cualquier cosa menos ceviche.. Este es el verdadero sabor peruano. Simple, sencillo y sabroso. Buen video.
Como debe ser!!! Su clasico cevichito...
Beautiful video 👌
Thank you so much!
Bueeenìsimo!!!
Gracias Cecilia! Muy facil y super rico!
I need this in my tummy right Now! You cracked me up when you needed a tissue 🤧😂❤️
hahahaha I got a bit of chilli and it was HOT!!! As soon as I have any type of chilli I need a tissue 😂
Tigers Milk , wow ! Had ceviche many times in Phillipines ( they call it Kinilow) , but yours look better !! Best cooking show on TH-cam 😊
That’s so nice of you to say! Thank you 😃 well...ceviche is Peru’s National Dish and this is the traditional Peruvian version!
Why did u stop making videos I follow alot of ur recipes and love them please post more it brings me back memories
Hi Eddie!! I’m focusing more on Instagram videos and recipes there…please check my Instagram account @eating.with.andy to see all my new recipe videos there!!
Andy, why is it called tigers milk? I remember you saying on mkr its suppose to wake you up with the chili like a tiger, but I looked it up and this is what it came up with..
Leche del Tigre is known as the peruvian version of Viagra and it's aphrodisiac properties is why it is called milk of the tiger since it makes men a “tiger” in the bedroom.
there are many reasons why it's called tigers milk...the main one is it's a powerful hangover cure due to it's invigorating ingredients. This delicious marinade has a white/opaque colour that resembles milk.
Can you add shrimp or octopus to this?
you're a Queen
No. Ceviche is not originally Peruvian but it is the descendant of Japanese sashimi because reality is different from what it is
La cancha solo debe ser presentada en la mesa para picar previa al Ceviche, NO para ser servida en el mismo plato, por la sencilla razón que en el Ceviche sus insumos son todos frescos y al natural...
Un maiz frito de horas, oscuro, duro y aceitoso no tiene razon de ser en este plato porque distorsiona la presentación y el sabor...
No debes vivir en Peru entonces....La mayoria de ceviches en Peru son servidos con cancha! Debes estar ciego papito...educate un poco antes de comentar. O nunca has salido a comer un ceviche a un restaurante en Peru? Aca van unas fotitos de una de las cevicherias mas famosas y ricas de Peru...que veo ahi? su rica canchita que se come al final con todos los jugos de la leche de tigre!! www.tripadvisor.com/LocationPhotoDirectLink-g294316-d779051-i334098494-La_Mar-Lima_Lima_Region.html
@@georgesotomayor8601 ¡Entiende! la cancha solo es para picar antes o después del Ceviche, el problema lo iniciaron los huachafos que le echaron cancha al Ceviche...
Ya luego la huachaferia se generalizó... 👎