Ceviche with Pacific Rockfish
“A refreshing ceviche made with fresh Pacific rockfish marinated in citrus juices and tossed with onions, cilantro, and chilies.”
Pacific rockfish
Red Onion
Cilantro
Rockfish
Lime
OnionWhere it comes from
Ceviche is a culinary treasure of Peru, believed to date back to ancient Inca times, where fresh fish was marinated in citrus juices to preserve it. This refreshing dish embodies the vibrant coastal culture of Peru, showcasing the bounty of the Pacific Ocean. An intriguing detail is the use of sweet potato or corn as a side, which contrasts beautifully with the acidity of the ceviche.
On the Palate
What goes into it
Proteins
Fruits
Herbs & Spices
Other
How it's made
- 1
Marinate fresh Pacific rockfish in a mixture of lime and lemon juices, allowing the fish to 'cook' in the acidity.
- 2
Toss the marinated fish with onions, cilantro, and chilies for added flavor and heat.
- 3
Serve chilled, often accompanied by slices of sweet potato or corn for a delightful balance.
