I am from Peru and our typical Peruvian Cebiche uses no potatoes, no celery, no cumin.
We basically cut the fish into 1/2-inch pieces (I love Bass or Tilapia), add salt, pepper, chop fresh cilantro, a bit of garlic and lime juice (about 8-10 limes). Fish has to be cooked in the lime juice. You can add shrimp/clams/octopus, it's optional. My family loves the original Cebiche, fish only. Add some fresh Aji Amarillo (Peruvian chili, looks like the Habanero but its taste is amazing and unique) or Aji Amarillo paste - you can buy them at any Latin Market - and mix it with the lime juice. Add some lettuce on the side as well as peeled & cooked sweet potato (just a slice per person) and add some corn on the side as well (about 1/4 cup.
Don't forget to add the onion (I use red onion - julienned red onion).
45 users found this review helpful
Dec. 16, 2011