Ceviche is one of the most known Peruvian foods, especially on the coast where seafood is fresh. Ceviche combines the best tradition of the Incas with the new ingredients introduced by the Spanish to South America: lime and onion. It is also easy to prepare at home, is healthy, cheap, and delicious.
Using a variety of spices, fresh herbs and vegetables, this recipe for Peruvian ceviche balances sour, salty and hot flavours in a light and tasty meal. Ricardo Rendon from Brisbane’s Red & White restaurant talks us through the making of this ceviche.