Peruvian Ceviche 🇵🇪

Peruvian Ceviche

Ingredients:
- 1 large sweet potato, thinly sliced
- 2 tbsp(30ml) olive oil
- 500g (1.1 lbs) fresh white-fleshed fish (like snapper), diced into large chunks
- 3 limes
- salt, to taste
- 1/2 red onion, thinly sliced
- 1 Habanero pepper, seeds removed and finely diced
- small handful of coriander (cilantro), finely chopped
- small knob of ginger, finely grated
- 1 tbsp (15ml) Aji Amarillo (Peruvian yellow pepper paste) or a vinegar-based hot sauce as a substitute

Method:
1. Begin by roasting the sweet potato slices. Preheat your oven to 180°C (356°F). Lay the sweet potato slices on a baking tray, drizzle with olive oil, and season with salt. Roast in the oven for about 20 minutes or until cooked through.
2. In a mixing bowl, combine the diced fish with the juice of the limes and a pinch of salt. Mix well and let it sit for 5 minutes to marinate.
3. Then add the red onion, Habanero, coriander, ginger, and Aji Amarillo paste to the fish. Mix everything together thoroughly.
4. To serve, place the ceviche alongside the cooked sweet potatoes. Enjoy!

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[andy_cooks]

As aways, recipe in the description ✌️ (tap the 3 dots top right corner)

[chrissy]

This guy has taught me more dishes than any other creator ever

[dereklammers]

As someone with a Peruvian wife, this speaks to my heart and soul. I love ceviche. It's a dish that was invented by the Moche people, on the coastal areas of Peru.
Just looking at you prepering it, makes my mouth water!

[DragonBoi]

Im jealous of how well loved that baking tray is. That's years worth of seasoning baked in.

[Rorschach]

Peruvian food needs more attention in the food scene on YouTube.

[anthonymontoya]

Just came back from Peru and seeing you make it the traditional way, it's mouth watering!

100% it's Peruvian 🇵🇪

[actorboy]

I love that he doesn't just cook dishes he knows and loves. He seeks out dishes from EVERYWHERE, often times he knows nothing about, and brings us the findings. My favorite food content creator hands down.

Be nicer to Mitch. And bring back Daz. 😁

[IRMentat]

The editing is always almost as educational and entertaining as the cooking in these shorts.

[TheMastiffprince]

💯% correct Andy, it origins come from peru. It started a few thousand years ago. Instead of lime they used a fruit called "tumbo" which is a passion fruit. ( Sweet&sour).

[lucasrios]

Just had an absolutely divine Peruvian ceviche at Cuzco in Cartagena, Colombia last week, and I’ve literally been re-experiencing it in my dreams. I absolutely love ceviche and seafood and it was the best I’ve ever had

[DavidMORALES-mbcp]

As a Mexican. I grew up thinking ceviche was a Mexican dish do it’s popularity and availability. And how delicious it is especially in the Baja California, Ensenada Mexicali Rosario area. Now as an adult I will throw in the towel and give Peru the credit. Viva 🇵🇪. Much love from Texas.

[lucianogutierrez]

Andy well done, you are the first on YouTube who prepares it the correct way and not adding things that are not in the recipe. I am Peruvian and I thank you for doing it well.

[torihunt]

I have dabbled with sobriety for many years and recently suffered losing my parents. I have felt sober and very lonely this year with the sub culture that is created for seasonal times. Any times. I heard Andy’s girlfriend say yesterday she mad no rum balls for Andy due to non drinking and didn’t feel alone at all. Thank you Andy and family all the best from sunny England xxxx

[resvoidog]

No comment needed your absolutely right viva El peru!!!!

[jorccarangan]

I love ceviche, I added roasted peruvian corn blends well with sweet potato😊

[ronmorris]

Gotta love Peruvian food Andy, it’s a foodie destination with some wonderful food. Would love to go back again soon.

[anamariamejia]

Sí, el cebiche es del PERU ES DEMASIADO LINDO!!! Y se come exquisito!!♥️🤍♥️🇵🇪♥️🤍♥️

[aayyy]

Ceviche is different in a lot of places in Peru. My wife is from Lima and moved here when she was 26. They use fish, lime, cilantro, and onion. That’s it.
You are an amazing chef and I love all of your vids! Thank you!

[juankovacs]

It is Peruvian indeed. It's predecessor was consumed by natives since the 1st century CE and it was made with fish, salt, hot peppers and an alcoholic beverage they had called "chicha". After the colonization, they just added the onion and changed the chicha for citrus, things the Spaniards bring with them.

The UNESCO recognize it as intangible cultural heritage of humanity and Peru has it as his national traditional dish (although you can find it all along the Pacific coast of south america).

[tadekporeba]

As far as I know, the more common way to make ceviche in South America (because it developed throughout the whole continent) is by using “leche de Tigre” (tiger’s milk).
You prepare this by blending and then straining about 70% of lemon/lime juice, accompanied by ginger, garlic, cilantro, coconut milk and pieces of white fish. A common way and also I think the origin of the fish being a part of this liquid is taking fresh fish, separating the fillets to then cut and marinade, and throwing all the cut off stuff along with the bones and everything in the leche (that’s also why you strain it).
Then you use the blended and strained mixture to marinate the fish for several minutes and serve (sweet potato is a must have), and the most important part comes when we serve all this - you need to take this leche de Tigre and add a lot more to the plate. In most Latin countries there is no ceviche if there is not almost a soupy amount of liquid in front of you.
Also, fun fact, ceviche is considered locally as a brilliant hangover dish, also thanks to the amount of leche de Tigre, since it contains tons of vitamins, acids, and a lot of good stuff from blended fish like omegas and phosphorus. I heard some Latinos even drink plain leche de Tigre after a fun night, not in a form of ceviche.
All of the information above I provide with quite strong confidence, since I had a pleasure working with people from almost all countries in SA, including Chile, Paraguay and Peru, countries loving ceviche. The way of preparing it is considered by them as the authentic and the only correct way to make it.

Of course you can make it as you want, but I wanted to share what I’ve been taught by people who probably are worth listening to.
Regardless your version looks sick if not better than the one I explained. Keep up the brilliant work.