Yes, cebiche is spelled correctly...at least if you are in Peru. I had to ask my Spanish speaking husband if there was a typo on the menu of our cliff side cevicheria in Lima, Peru. We say ceviche, they say cebiche, either way, it's so darn fresh.
As we sat on the third floor of a ceviche cafe with a birds eye view of the Pacific, if the ceviche was going to be half as amazing as this panoramic view of Lima's jagged coast, my palate would be happy as a clam!
In this photo of the local scallops, you'll see they still have the rich roe still attached...yum. Nothing is wasted in Peru. In the markets and cafes, organ meats, tongues and other odd parts are all marinated, grilled and consumed. I know for our Western palates, this may seem unsavory, but once you try it...it is sinfully delicious. My favorite treat was the Beef Heart Skewers, or Anticuchos. As you walk by these street-side carts, the smell of wood fired skewers lures you to try just a bite. Then another bite, and then another bite.
Peruvian Cebiche Mixta
1/2 pound sea bass or corvina, cut on the bias, 1/2 inch chop
1/2 pound fresh sea scallops, chopped
1/2 pound small raw shrimp
1 quart water,
1 sweet red onion, sliced very thin
1 aji amarillo, rib and seeds removed (jalapeno can be used)
1 clove garlic
Sea Salt and fresh ground pepper
1/2 cup fresh lime juice
2 tablespoons chopped cilantro leaves
Rinse fish in cold water and drain thoroughly. Place chopped fish in a ceramic or glass bowl. Soak onions in a quart of water for about an hour to take the bite off their taste. After an hour, rinse and drain the onions thoroughly.
Smash aji, garlic, and pinch of salt in a mortar and pestle and make a paste. Place paste in with fish, lime pepper, and cilantro. Let marinate for 10 minutes. Served with shaved onions on top. Enjoy!
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