Iquitos Ceviche. Peru.

Arguably her national dish, Peru is famous for ceviche but surprisingly some of the best does not come from the deep waters of the Pacific coast, but on the other side of the Andean range in the Amazon.Deep in the jungle, at the head of the mighty Amazon River, the chefs in Iquitos use the abundant and meaty fresh-water fish of the Amazon, such as pirarucu, and the yucca root to prepare this deliciouse and refreshing national dish.

Severs 4

1. In a large pan boil your sweet potato and yucca and cook for 20 minutes until soft. Remove from the water and leave to cool.

2. With a sharp knife chop your fish into small piece a few centimeters squared.

3. In a large mixing bowl add your chopped fish, sliced red onion, a pinch of salt, chooped chili and then pour in your lime juice making sure all the meat is submerged. Place in your fridge and leave for 30 minutes.

4. Take four deep plates and add a few lettuces leaves in the bottom. Slice your yucca and sweet potato into hearty slices and place onto of the lettuce leaves. 5. Now take your fish, whose meat should now be white, from the fridge and stir through a good handful of finely chopped cilantro.

6. Heap the marinated fish on top of the waiting potato and yucca and serve chilled with cold beer.

Here is another great ceviche recipe from our friends at Simply Recipes: Shrimp Ceviche

This entry was posted on Sunday, September 28th, 2008 at 22:40 and is filed under Ceviche, Peruvian Recipes, Supper Club. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

Leave a Reply

Your email address will not be published.

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>