Celiac.com 10/29/2024 – Ceviche, a centuries-old dish with roots in Peru, is a culinary treasure that celebrates the bounty of the sea. Believed to have originated with the ancient Mochica civilization along the northern coast of Peru, ceviche has evolved over time, influenced by Spanish colonists who introduced citrus fruits like lime. Traditionally, ceviche was prepared by marinating fish in the juice of a local fruit, but today, it’s made with fresh fish “cooked” in lime juice, reflecting the perfect balance of acidity, heat, and freshness.
This gluten-free ceviche recipe stays true to the dish’s authentic roots while ensuring it’s safe for those with gluten sensitivities. With a vibrant blend of marinated white fish, tangy lime, crunchy onions, and a hint of chili pepper heat, it’s a refreshing and satisfying dish that’s both healthy and delicious. Whether served as an appetizer or a light meal, this ceviche offers a taste of Peruvian coastal tradition in every bite.
Gluten-Free Peruvian Ceviche Recipe
Ingredients:
1 lb fresh white fish (like sea bass, snapper, or tilapia), cut into bite-sized cubes
1 cup freshly squeezed lime juice (about 8–10 limes)
1 small red onion, thinly sliced
1–2 fresh chili peppers (aji amarillo or jalapeño), finely chopped (adjust based on heat preference)
¼ cup fresh cilantro, chopped
1 garlic clove, minced
1 tsp salt (to taste)
½ tsp ground black pepper
1 small sweet potato, boiled and sliced (optional for serving)
1 ear of corn, boiled and cut into rounds (optional for serving)
Lettuce leaves for serving (optional)
Avocado slices (optional)
Instructions:
1. Prepare the Fish:
Start by selecting fresh, high-quality fish that’s safe for raw consumption. Use a sharp knife to cut the fish into small, even-sized cubes (about 1/2 inch).
Place the fish in a glass or non-reactive bowl (avoid metal, as it can react with the lime juice and alter the flavor).
2. Marinate the Fish:
Pour the freshly squeezed lime juice over the fish cubes, ensuring they are fully submerged. The acidity from the lime juice will “cook” the fish by denaturing its proteins.
Let the fish marinate in the refrigerator for 15–30 minutes, depending on the texture you prefer. Less time will result in a more tender, raw-like fish, while a longer marinade will make the fish firmer and more opaque.
3. Prepare the Vegetables:
While the fish is marinating, thinly slice the red onion and finely chop the chili peppers, cilantro, and garlic.
Rinse the onion slices under cold water briefly to reduce their sharpness, then pat dry.
4. Mix the Ingredients:
Once the fish has marinated to your liking, drain most of the lime juice, leaving just a bit to maintain moisture and flavor.
Add the onions, chili peppers, cilantro, minced garlic, salt, and black pepper to the fish. Gently toss the mixture to combine all the flavors evenly.
5. Chill and Serve:
Let the ceviche chill in the refrigerator for another 5 minutes to allow the flavors to meld.
Serve the ceviche on a bed of lettuce leaves, garnished with boiled sweet potato slices, corn rounds, and avocado slices for added texture and taste.
Tips:
Fish selection: Always choose the freshest fish available, and be sure it’s sushi-grade if possible. Freshness is key to a good ceviche.
Spice level: Adjust the amount of chili pepper based on your spice tolerance. You can remove the seeds to make it milder or add more for a fiery kick.
Serving: Ceviche is traditionally served as an appetizer or light meal, often accompanied by crunchy corn kernels or gluten-free tortilla chips for dipping.
Why This Recipe is Gluten-Free:
This ceviche recipe uses only naturally gluten-free ingredients like fresh fish, lime juice, vegetables, and herbs. By avoiding wheat-based soy sauces or thickeners, you ensure that this dish remains safe for anyone with gluten intolerance or celiac disease.
Enjoy this vibrant, zesty gluten-free ceviche as a refreshing starter or main course!
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