Dish

Ceviche de Sierra

Sierra Ceviche

Ceviche de Sierra is made with fresh fish such as sea bass or flounder that is marinated in a mixture of lime juice, onions, garlic, and a variety of spices such as cumin and chili peppers. The fish is then served with sweet potato, corn, and a sprinkle of fresh herbs such as cilantro. Ceviche de Sierra is typically served as an appetizer or main course and is a great source of protein and vitamin C.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Appetizer

Origins and history

Ceviche is a traditional dish from Peru that has been a part of Peruvian cuisine for centuries. It is believed to have been influenced by indigenous cuisine and has since become a popular dish throughout Latin America and beyond. Today, ceviche can be found in many restaurants and bars around the world and is a favorite among seafood lovers.

Dietary considerations

Gluten-free

Variations

There are many variations of ceviche, with different types of fish and spices used depending on the region of Peru. Some recipes call for the addition of other seafood such as shrimp or octopus. Some versions are made with a mixture of citrus juices such as lemon or orange.

Presentation and garnishing

Ceviche de Sierra is typically served in a bowl or on a plate with sweet potato and corn on the side. It can also be garnished with fresh herbs such as cilantro or parsley. To make it look even more appetizing, try arranging the fish and vegetables in a circular pattern on the plate.

Tips & Tricks

To make the perfect ceviche, be sure to use fresh, high-quality fish and marinate it for no more than 30 minutes to avoid overcooking. You can also add a pinch of sugar to the marinade to balance out the acidity of the citrus juices. And don't forget the sweet potato and corn - they add a nice contrast to the tangy flavors of the ceviche.