The first main cuisine is known as the Criolla y Marinero, or coastal zone. This zone is known for its famous dish, which happens to be the national dish of Peru, and Chef Saravia’s favourite, ceviche. This dish consists of fresh seafood marinated in lemon, Aji, coriander, and garlic. An easy yet delectable dish that is fun to make and the outcome is guaranteed to be deliciously refreshing.
Ingredients: 4 portions
- 600 gr. Pink snapper
- 1 Red chili
- 4 Teaspoon of aji paste (Peruvian chili paste)
- 1 Spanish onion
- 20 limes
- 1 Teaspoon of roasted garlic paste
- 1 Teaspoon of julienne coriander
- 1 Sweet potato
- 3 Teaspoon of raw sugar
- 4 Cloves
- 1 Cinnamon quills
- 4 Ice cubes
Cut the snapper fillets in cubes (1cm x 1cm), cut the red chili in slices, cut the onion in fine julienne, wash the fish and the onion together in cold water and drain the water.
Cook the sweet potatoe in water adding cloves cinnamon and raw sugar until tender, keep in the fridge.
In a glass bowl add the fish and the onions. Seasoning with a pinch of salt add the roasted garlic paste and the aji paste (Peruvian chili paste) and mix.
In a diferent bowl squiz all the lemons and strain the juice, add the ice cubes, coriander and slice red chili to the lemon juice.
Mix the lime juice with the fish mixture and toss for 2 minutes check the seasoning and correct if it was the case.
Serve immediately In a bowl or a martini glass cut the sweet potato in small dices and on top the fish mix with a little of the juice.