Peruvian Oyster Ceviche

Recipe

Peruvian Oyster Ceviche

Oceanic Delight: Peruvian Oyster Ceviche

4.7 out of 5

Indulge in the vibrant flavors of Peruvian cuisine with this refreshing and tangy Oyster Ceviche. Bursting with the freshness of the sea, this dish is a true culinary delight.

Jan Dec
Appetizer› Ceviche de ostra
Cuisine of the Americas› South American cuisine› Peruvian cuisine

Preparation time

20 minutes

Cooking time

N/A

Total time

20 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Pescatarian, Gluten-free, Dairy-free, Low-carb, Paleo

Allergens

Shellfish

Not suitable for

Vegan, Vegetarian, Nut-free, Egg-free, Soy-free

Ingredients

  • 12 fresh oysters
  • 1 cup (240ml) freshly squeezed lime juice
  • 1 red onion, thinly sliced
  • 2 cloves of garlic, minced
  • 1 rocoto pepper, seeded and finely chopped
  • 1/4 cup (15g) fresh cilantro, chopped
  • 1 ear of corn, cooked and kernels removed
  • Salt and pepper to taste

Nutrition

  • Calories (kcal / KJ): 120 kcal / 502 KJ
  • Fat (total, saturated): 2g, 0.5g
  • Carbohydrates (total, sugars): 10g, 2g
  • Protein: 15g
  • Fiber: 2g
  • Salt: 0.5g

Preparation

  1. 1.
    Shuck the oysters and place them in a bowl.
  2. 2.
    In a separate bowl, combine the lime juice, minced garlic, rocoto pepper, and salt.
  3. 3.
    Pour the marinade over the oysters, ensuring they are fully submerged. Let them marinate for 10-15 minutes.
  4. 4.
    Remove the oysters from the marinade and place them on a serving dish.
  5. 5.
    Garnish with sliced red onion, corn kernels, and fresh cilantro.
  6. 6.
    Season with salt and pepper to taste.
  7. 7.
    Serve immediately and enjoy the refreshing flavors of Peruvian Oyster Ceviche.

Treat your ingredients with care...

  • Oysters — Ensure the oysters are fresh and properly shucked before marinating. Discard any oysters with broken shells or an unpleasant odor.

Tips & Tricks

  • For a milder spice level, remove the seeds from the rocoto pepper before chopping.
  • Serve the ceviche with crispy plantain chips for added texture.
  • Adjust the amount of lime juice according to your preference for acidity.
  • Use fresh, high-quality oysters for the best flavor.
  • Chill the serving dish before plating the ceviche to keep it cool and fresh.

Serving advice

Serve the Peruvian Oyster Ceviche as an appetizer or light lunch. Accompany it with a side of toasted corn or sweet potato slices for a complete Peruvian experience.

Presentation advice

Arrange the oysters on a bed of lettuce leaves for an elegant presentation. Drizzle some extra leche de tigre over the ceviche just before serving to enhance the flavors and add a vibrant touch.

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