El seviche has around 2000 years of existence, since it originated between the civilization Carve, one of the first native peoples in the area, who in view of the impossibility of cooking food, had the central idea of keeping it sealed and edible with other options. And that, thanks to their expeditions and transfers to other parts of the Peru, allowed to arrive and take the idea to other venues that little by little adopted the idea of raw fish.
It is believed that between the second and fifth centuries on the Peruvian coast, one of the cultures Moche (indigenous people of Peru) prepared a dish based on fresh fish that was cooked with the juice of a local fruit called tumble, and although there is no precise data on what this fruit was like, the researchers assume that it was a citrus fruit.
That is why this dish is authentic and genuine of the Peruvian country, as it is also synonymous with pride and admiration for each of the inhabitants of this South American region for its great flavor and variety of preparation and presentation.
Today, for restaurants and tourist centers in Peru it is the basic dish par excellence, since it is prepared around the raw fish or shellfish cut into pieces and cooked with enough fresh lemon juice, chili, hot peppers, red onion, coriander (coriander), pepper, fish broth, salt and lots of love and Peruvian quality.
Peruvian Seviche Recipe
Ingredients
- 1 kilo of fish preferably corvina, tilapia sierra or another of your preference
- Salt to taste
- Pepper to taste
- 15 to 20 lemons (The juice is important)
- 1 large red onion
- 1 kilo of tomato
- 15 sprigs of coriander
- Green serrano chili to taste
- 1 sweet orange
- 1 ½ tablespoon cilantro (coriander)
- 3 lettuce leaves
- 3 yellow sweet potatoes
- 8 slices of corn (corn)
- 1 head of garlic
- Avocado (optional)
- Ketchup sauce
Materials
- 2 pots
- 2 plastic bowls or cups
- Knife
- Cutting board
- Spoon
- Flat plate
- Dish towel
- Hermetic pack with lid
Preparation
First, in a pot we proceed to cook the corn sliced into boiling water. This ingredient should be a size of 2 cm per unitFor this reason, it is necessary to cut them so that they are approximately this size.
Likewise, in the next batch the sweet potatoes, already peeled and sliced 2cm, just like corn.
While each ingredient is cooked individually, we proceed to chop the fish, which must be clean, without scales or visors, as well as it must be split in half to facilitate the cuts. Each piece of fish must be minced in portions between 3 and 4 cmFor this it is necessary to take a very sharp knife and proceed to make the cuts on the cutting board to avoid disasters.
At the same time, it is necessary to have the lemon juice already squeezed in a jar, as well as the minced or finely blended chili pepper, the salt and the pepper to be added to the fish next.
After having minced all the fish and having the aforementioned ingredients on the work table, it is lowered to place the pieces of fish into a bowl or clean cup to be seasoned. For this step, you must take the salt, the finely chopped chili pepper and the juice and pour them over the bowl with the fish, which will make it taste and cook. Take to the fridge and let stand for 30 minutes without interrupting.
Consecutively, it must put out the flame of the ingredients that were being cooked at the beginning, since the previous steps take between 15 and 20 minutes, and this is the time necessary for the corn and sweet potatoes to take the necessary consistency and cooking. When completing this step, each ingredient must be removed from the hot water and let cool in a dish.
Then it is finely chop the onion, the tomato, the coriander, the garlic heads that you think are convenient and the green chilli peppers, all are retained in a cup.
After the fish's resting period in the fridge has elapsed, it must be removed to continue with the recipe. Now, to this the onion is added first and it is left rest by 10 minutes more inside fridge.
Then, the diced tomato, coriander and chili are added, also the mixture is squeezed sweet orange juice, being careful with the seeds of the fruit. Also, let it rest for 10 minutes.
As everything is in a single container, united and seasoned, rest is intervened with a soft and delicate blend with the spoon, this to integrate the flavors and textures to a single recipe. In turn, between each movement the flavor and the amount of salt that you want to witness must be rectified.
When adding a little salt or the dressing that your palate requires, it should be left stand 10 more minutes and it's ready to serve alongside toast, bread, tortillas, avocado or ketchup, hot sauce or mustard, and on top of a bed of lettuce leaves.
In case the product is not going to be ingested immediately, it is recommended to store it in a hermetic case with its respective lid and in the coolest place in the fridge.
Advice and suggestions
To achieve the flavor and texture of a good sevicheHere are some tips and recommendations for you to apply them and make your preparation more successful:
- Seviche is a simple dish, full of flavor and richness, which contains a single secret to enhance the flavor and its greatness, this is the one to always use extremely fresh ingredients, white fish, some blue or even cephalopods such as octopus or some shell shellfish
- Always use the purple Onion for the recipe, as it has a sweet taste.
- Everything must be finely cut, because it will be easier to eat each ingredient that is not fully cooked
- Can it be added mint that adds a touch of freshness, but you can never remove the cilantro
- A good tuco is cool the bowl well where the seviche is to be deposited to season, either by placing ice or cold water
- Es essential that the lemons are of a green alive, not yellow or orange
- To enhance the flavors, it is good to add some lemon drops when serving the dish, this alters the flavor of the fish and gives it an intense, citrus flavor
Nutritional contribution
The contribution of calories and vitamins that this plate brings together, vary between the amount of product and the type of food to be used. Some of the contributions that they consign to our body are summarized as follows:
For 100 grams of fish is obtained:
- Calories 206 Kcal
- Total fat 12 grams
- Fatty acid 2.5 grams
- Cholesterol 0
- Sodium 61 mg
- Potassium 384 mg
- Carbs or grams
- Protein 22 grams
- Vitamin C 3.7
- Iron 0.3
- Soccer 15
- Vitamin B6 0.6
- 30 mg
- Vitamin B 2.8
For each vegetable:
100 gramos de onion maintains advantages such as:
- Natural sugar
- Vitamins A, B6, C and E
- Minerals such as sodium, potassium, iron, dietary fiber, and folic acid
100 gramos de tomatoes
- Calories 22 Kcal
- Vitamin B1, B2, B5, C
- Carotenoids such as lycopene
100 gramos de chilies
- High concentration of vitamin C, A and B6
- Potassium 1178 mg
- Iron 398 mg
- Magnesium and antioxidants 22.9-34.7 mg
100 ml of juice lemon and orange
- Vitamin C, A and B
- Potassium 3.9 mg
- Fibers and carbohydrates 57%
- Antioxidants 21.97 mg
100 gramos de sweet potatoes
- Ascorbic acid 2.4 to 25 mg
- Retinol 4.256 mg
- Thiamine 0.7 mg
- Vitamin K
- Sodium 55 mg
- Potassium 200-385 mg
- Calcium 7-33 mg
- Copper 0.151 mg
- B- carotene 5.63-15.53 mg
100 gramos de corn
- Energy supplied 346,00 Kcal
- 64.66 g Carbohydrates
- Dietary fiber 9.20
- Fat 3.80
- 8.57 g proteins
- Vitamin A, B1, B2, B3, B6
- Folic acid 26.00 mg
- Sodium 6.00 mg
- Iodine 2.00 mg
- Calcium 7.00 mg
10 gramos de cilantro
- Vitamin C
- Beta carotenes 340 ag.
- Calcium 124 mg
- Phosphorus 48 mg
- Iron 4 mg
- Selenium 3 mg
- Calories 27 Kcal
