Dish

Ceviche de lenguado

Sole Ceviche

Ceviche de lenguado is made with fresh lenguado (sole) fillets that are cut into small pieces and marinated in a mixture of lime and lemon juice, red onion, cilantro, and chili peppers. The acid in the citrus juices "cooks" the fish, giving it a firm texture and a tangy flavor. The dish is typically served with sweet potato, corn, and lettuce. It is a healthy and low-fat dish that is high in protein and vitamin C.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Appetizer

Origins and history

Ceviche is believed to have originated in Peru over 2,000 years ago. It was originally made with raw fish that was marinated in chicha, a fermented corn beverage. The dish has since evolved and is now made with citrus juices and a variety of seafood. Ceviche is now a popular dish throughout Latin America and is enjoyed around the world.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of ceviche that use different types of seafood, such as shrimp, octopus, and scallops. Some recipes also call for the addition of avocado, mango, or cucumber.

Presentation and garnishing

Ceviche is typically served in a large bowl or on a platter, garnished with cilantro and sliced chili peppers. The sweet potato and corn are usually served on the side, while the lettuce is used as a bed for the ceviche.

Tips & Tricks

To ensure the fish is fresh, it should be purchased the same day it is to be used. The fish should be firm and have a mild smell. It is important to use fresh citrus juice and to marinate the fish for no more than 30 minutes to prevent it from becoming tough.