cevicheceviche

Easy yummy recipes!

My cevicheceviche recipes are quite easy to make. Stay tuned as I will provide you with recipes regularly, Take care and stay spicy!
Below you can search for recipes and ingredients, buen provecho!
Recipe: Choros a la Chalaca

15 min / 30 mussels

Fact:

This perfect snack tiradito comes from Callao, the north port of Lima. The capital actually was chosen because it was situated near the port. Like a lot of immigrants in the 19th century my great-grandfather arrived here after a two-year boat tour from north Italy. Here he got married, started a family and became Peruvian. Veggie? Replace the seafood by avocado!

Ingredients:

  • 30 mussels
  • 2 red onions cut thinly julienne
  • 4 tomatoes cut thinly julienne, without the seeds
  • 2 tbsp of tabasco or 1 chili
  • 2 tbsp olive oil
  • 2 tbsp limejuice
  • 2 tbsp finely chopped cilantro + 1 tbsp for garnishing
  • salt and ground black pepper to taste
  • 30 cooked corn or choclo kernels

Preparation:

  1. Soak the onion in ice water for 5 minutes.
  2. Wash the mussels, pull of the beard and cook for 2 minutes. Throw away the mussels that haven’t opened.
  3. Pull the mussels from their shells (gently!) and place the mussels back on one half of the shell.
  4. Rinse the onion well and mix with the tomatoes, the chili, lime juice, olive oil and cilantro.
  5. Add salt and peper to taste. Now your salsa criolla is ready!
  6. Spoon the salsa criolla over the mussels and garnish each shell with one corn kernel and a bit of cilantro.
Veggie Tamales

30min / 10p

Preparation:

Tamales, wrapped in corn- or banana leave, are popular all over Latin America. Filled with corn dough with meat, vegetables or fruit, wrapped like a present. I make them more light without the corn dough. Oh...the leaves are not edible!

Ingredients:

  • frozen banana leaves, clean with slight damp kitchen paper
  • 3 big cans of sweet corn / 1 bag of white corn kernels (choclo)
  • 4 fresh garlic cloves, finely cut
  • 100gr pine nuts 
  • 1 tsp hot pepper
  • 250 gr of mozzarella, thin slices
  • 1 hand of fine chopped cilantro
  • 1 hand of raisins
  • 10 kalamata olives, chopped
  • ground black pepper and salt 
  • groundnut oil

Preparation:

  1. Fry the pine nuts and finely chopped garlic in olive oil for 5 minutes over a low heat, make sure it gets a nice golden colour. 
  2. Grind the corn and hot pepper briefly in the kitchen aid to a solid substance: not too liquid, it still needs to contain some whole corn kernels. 
  3. Mix the corn, garlic, raisins and olives and bake for 3mins. It will start popping and caramelize, so that the sweet taste of the corn comes out. Add the cilantro and salt and pepper to taste and turn the fire off. 
  4. Cut square shaped sheets of 25 x 20 cm and make a pile of the sheets. Rip thin ribbons of one leave to wrap around the envelopes. 
  5. Put a tablespoon of the mix in the middle of the leave. Put two pieces of mozzarella on top of it. 
  6. Wrap the package using the ribbon. You can eat these lovely tamales immediately, but also easily keep in the fridge for two days.
    If you prefer to eat them warm, use a bamboo steam basket and leave the little packages for 5min steaming in the basket. 
Papa a la Huancaína

35min / 6p

Fact:

Nowadays this is an appetizer of potatoes in a spicy, creamy sauce. The roots of the dish are not known, there are various versions of the birth.

Ingredients:

  • 12 little potatoes or 5 papas amarillas
  • 2 cloves of garlic
  • 300gr mozzarella (no feta or Hüttenkase, both are too sour)
  • ½ cup of Carnation condensed milk (not sweet!) or coffee milk
  • 1 hot pepper
  • 2 spoons of olive oil
  • salt and ground black pepper to taste
  • 6 leaves of lettuce
  • 6 kalamata olives
  • 6 boiled quail eggs
  • curly parsley

Preparation:

  1. Cut the potatoes with the skin in half and place cut side down on a baking tray. Add the garlic, sprinkle oil and salt over the potatoes and roast for 35-40min in the pre-heated oven at 180°C.
  2. Boil the eggs and cut in half
  3. Mix the mozzarella, hot pepper, milk, black pepper, salt and olive oil with the blender or kitchen aid to a nice liquid sauce
  4. Add salt and pepper
  5. Put the lettuce on a big plate
  6. Put the potatoes on top of it and cover with the sauce
  7. Garnish with the eggs, olives and curly parsley

Ceviche Clásico

5 persons / 30 minutes

Fact:

Tiger’s milk is called that way because of the milky white color and because it is good for your resistance, it is a perfect hangover drink and…it is an aphrodisiac ayeayeaye!

Ingredients:

  • 600gr sea bass
  • 1 red onion
  • 1 sweet potatoe
  • 1 hand of canchita (maïz chulpe)
  • 1 hand of cilantro leaves
  • salt

Tiger's milk

  • 10 limes
  • 2 cm peeled ginger
  • 2 chillies (without the seeds)
  • 3 cilantro stems
  • 4 cm sea bass
  • 2 ice cubes

Preparation:

  1. Boil the sweet potato and heat the canchita in a bit of oil on medium heat. Cover and cook until all the kernels have popped, about 7 minutes.
  2. Cut the potato in cubes of 2x2cm.
  3. Cut the red onion in thin slices and put them in cold water with salt.
  4. Cut the sea bass in pieces of 2x2cm. Keep 4cm for the tiger’s milk. Sprinkle salt over the fish.
  5. Mix de lime juice and the rest of the ingredients into tiger’s milk and strain the juice.
  6. Cover the sea bass in the tiger’s milk and leave for 15min.
  7. Rinse the onions rinse well with cold water to remove the 'onion sharpness' and to soften the structure.
  8. Put everything on a plate and garnish with the canchita, potato, onion and cilantro.
Ají Paste

20min / 1 jar

Fact:

Ají amarillo is Peru's edible gold, used in the majority of the dishes. Inka warriors even ate the ajies to become strong and to be able to hunt.

Ingredients:

  • 12 ajies
  • 2 tbsp sugar
  • 2 tbsp white vinegar / balsamic
  • salt to taste
  • groundnut oil

Preparation:

  1. Cut the ajies in half and take the seeds out.
  2. Boil for 5 minutes and rinse well.
  3. Take the peel of when lukewarm.
  4. Put in fresh water, add the sugar and let it boil for 5min.
  5. Rinse and blend the ajies, the oil to 1/3rdof the ajies, vinegar and salt. For small quantities you can use a blender, for bigger ones the kitchen aid. 
  6. Blend till the substance is creamy and yellow.
  7. Check out the video on my YouTube channel

Empanadas rellenas

13-15 empanadas

Fact:

Every country in Latin America has its own recipe for empanadas with different preparations, doughs, textures, shapes and fillings. Peruvian empanadas are filled with their most famous signature dishes, this recipe is with the filling of the papa rellena (stuffed potato).

Ingredients:

  • 300gr ground half beef / half pork
  • 2 garlic cloves, finely chopped
  • 1 small red onion, finely chopped
  • 40gr of raisins
  • 10gr parsley, finely chopped
  • 1 boiled egg, cut into 8 pieces
  • 5 kalamata olives, cut into 4 pieces
  • 3 tbsp groundnut oil
  • salt and pepper to taste
  • 1 beaten egg

Dough: 60gr butter, 150gr flour + extra, 45ml water

Pico de gallo: 1/2 onion, 4 tomatoes, 1 red pepper, a hand full of cilantro and 3 tbsp white balsamic.

Preparation:

  1. Melt the butter and mix with the flour and water for 5min till you have smooth dough. Wrap in plastic foil and put in the fridge for 20min.
  2. Soak the raisins in hot water.
  3. Cut and mix all the ingredients for the pico de gallo and put in the fridge.
  4. Cook and stir the onion and garlic over medium-low heat until the onion has softened and is transparent.
  5. Add the ground meat over medium-high heat and cook till the meat is crumbly and no longer pink.
  6. Add the raisins, parsley and salt and pepper to taste. Let the filling cool to room temperature.
  7. Take the dough out of the fridge: it should be soft and smooth, not elastic. Trick: poke a hole in the dough with your finger. and the hole should remain.
  8. Roll the dough on a floured surface into a thin sheet and cut out discs using a pastry cutter (Dille&Kamille) or a big glass.
  9. Brush the edges of the empanada discs with a bit of the beaten egg to help better seal them.
  10. Put one tbsp of the filling in the middle with an egg piece and olive on top. Fold the dough and seal the edges with your fingers.
  11. Brush the empanadas with the beaten egg, this is most easy when you keep the empanada in your hand. Chill the empanadas for about 20 minutes.
  12. Put them in the pre-heated over for 15-20min on 200℃ until gold.
  13. Ready! Serve them with pico de gallo on top.
Causa Limeña

45minutes • 2 persons

Fact:

This dish is originated during the Salpeter war against Chili when mothers collected ingredients for their sons in the army. There was not enough food, so they took action for the good "causa". The beetroot can be replaced by chicken, tuna or squid.

Ingredients:

  • 4 big Eigenheimers 
  • 1 lime 
  • 3 sp ají sauce OR ground chillies
  • 1 red onion cut fine 
  • 1 avocado cut carpaccio 
  • 4 cooked beetroots in cubes of 0,5x0,5cm
  • 2 sp mayonnaise
  • 1 hand full of cilantro leaves, finely chopped
  • Salt and ground black pepper

Preparation:

  1. Boil the potatoes with the skin. Peel the skin off when they are lukewarm.
  2. Mash the potatoes without adding anything (you get the best result when you mash with your hands).
  3. When cooled down, mix with the ají sauce OR chillies, lime en een snufje zout. 
  4. Make a large ball and put in the refrigerator 
  5. Mix the beetroot cubes gently with mayonnaise, onion, black peper and salt to taste. Spoon carefully the coriander leaves through the mix.
  6. Fill a kitchen mold to 1/3rdwith the puree, cover with a layer of the avocado, then add a layer of the beetroot mix.
Tallarines Verdes

2 persons / 10min preparation 

Fact:

This is a Peruvian Italian fusion dish, brought by boat in the 19th century to Peru. When you make more, put the sauce in a jar and cover with olive oil. You can maintain this for appr. 3 weeks in the fridge. 

Ingredients:

  • 50gr basil leaves
  • 25gr spinach
  • 1 hand full of broad beans
  • 30gr parmesan cheese
  • 30gr pecorino cheese
  • 25gr pine nuts
  • 2 garlic cloves
  • 70ml basic olive oil
  • a bit of salt and black ground pepper
  • spaghettini (my favourite is de Cecco nr11) or spaghetti

Preparation:

  1. Boil the pasta till al dente around 10min on medium fire
  2. Put everything in the food processor and when it is a fluid pasta, add enough black ground pepper and salt to taste
  3. Mix the spaghettini and pesto and serve!
Torrejas de Choclo

10min / 15 waffles

Fact:

This recipe of savoury waffles from the North of Peru has existed for thousands of years. You can make this any time, because who hasn’t eggs, flour and corn in the cupboard? You can eat them warm or cold.

Ingredients:

  • 1 can of corn 
  • 3 eggs
  • ½ onion, cut brunoise 
  • Hand ful of herbs, any kind
  • 4 tbsp flour (wheat, corn or rice)
  • salt ground black pepper
  • Optional: 1 tsp chillie powder and 1cm ground fresh ginger

Preparation:

  1. Mix all ingredients, at last the flour.
  2. Put the oil in the pan.
  3. Put a spoon with the mix in the pan and squeeze till it is a round cookie. Repeat till the pan is full.
  4. Bake the waffle in 2min gold brown and turn around for the other side.
  5. Sirve with a fresh dip sauce.. 
  6. Check out the video on my YouTube channel!
Ceviche Caretillero

25minutes / 2 persons

Fact:

This dish was born when in the eighties street vendors started to sell ceviche from wheel barrows, caretillas. Check the recipe video on my YouTube channel.

Ingredients (2nd column tiger's milk)

  • 400gr filleted sea bream 
  • 2 hand full of squid heads
  • 50gr flour
  • 1 red onion cut julienne
  • ½ chilli cut brunoise
  • 1 tsp of salt
  • 1 tsp of ground black pepper
  • 1 hand of cilantro leaves
  • 100gr of sea bream
  • 1sp of PIT smoked pineapple OR 1 chillies
  • sauce of 5 limes
  • 2 x 2cm of ginger
  • 1 celery steels
  • 1/4thred onion
  • 1/2 hand full of cilantro
  • ½ cup of water

Preparation:

  1. Cook the corn and cut of the kernels
  2. Cut the fish in cubes of 2 x 2 cm and mix with salt.
  3. Mix the celery, ginger, lime juice, hot sauce 1/4thof the onion, 100gr. seabream and cilantro. Add just a bit of water if it’s too dense. 
  4. Seeve the tiger’s milk and put in the fridge. 
  5. Put the onion, cut in julienne, in water with sea salt. 
  6. Poor the tiger’s milk over the fish and put in the fridge. 
  7. Clean the baby squid and mix with salt, ground black pepper.
  8. Cover the baby squids in flour and fry for 2 minutes. 
  9. Put everything on a plate, garnish with onion, chips, corn and cilantro. 
  10. See the video on my YouTube channel.