Authentic Peruvian Ceviche, Step-by-step

Chef Remy has brought Chef José Luis Garcia of Lima, Peru to show a step-by-step method of the original, authentic, and so very delicious Ceviche Platter. Narrated by Chef Remy, the video makes it possible for viewers to duplicate this famous dish. Some ingredients may be purchased in your local neighborhood Hispanic grocery store and are identified in close-up detail. All of Chef Remy’s videos have a detailed printed recipe located at the bottom edge of the video depicting the list of ingredients and measurements. The method is also carefully explained in writing so that you may follow the steps shown in the video. Viewers are asked to please notice that the word “authentic” is part of the title of this video. This means that every detail has been presented to closely follow the ingredients and methods of original recipe of that country of origin. Viewers that follow recipes such as Paella or Alfredo Fettuccini may notice that those recipes may incorporate variations seen here in the United States and are not the authentic recipes if not stated as such.
INGREDIENTS: 4 tilapia fillets — 1 14 oz. bag seafood mix — 15 limes — 2 cups sliced red onions — 4 Tbs. minced peppers (called “aji limo”) — 2 Tbs. minced garlic cloves — 2 Tbs. minced ginger – ½ cup fresh chopped cilantro — 2 medium sweet potatoes (called “camote”) — 2 medium potatoes — 2 whole corn in husks (called “choclo”) — lettuce — 1/8 tsp black pepper — ½ tsp salt — ½ tsp AJI-NO-MOTO Brand monosodium glutamate (optional).
METHOD: Sweet potatoes, potatoes, and corn may be boiled until tender and set aside. As shown in the video, these items will be sliced and placed on a bed of lettuce to complete the platter of Ceviche. Veggies items such as garlic, ginger, onions, cilantro, peppers and limes should all be minced or prepped and set aside in bowls for assembly. Garlic and ginger should be ground with a mortar and pestle as seen in the video and set aside. Cut fish fillets (Peruvians use a fish called “Corvina” or “Cabrilla”; we are using Tilapia) and also cut the larger pieces of the seafood mix (contains assorted fish, shrimp, mussels, squid, and scallops). Seafood should be washed in cold water and set aside partially thawed.
Place cut-up seafood in a large glass container and cover with freshly squeezed lime juice. Allow to stand in fridge for 15 to 30 minutes. Lime juice will fully cook the seafood during this time. Ginger will stop the cooking action. That’s the reason the ginger is not added to the mix until after the cooking action has taken place. If ginger is not added at all, the seafood will cook so much that it will turn into “mush” after a few hours.
Add the minced peppers (some folks will prefer to omit the seeds which will lessen the “heat”), the garlic-ginger mixture, and the chopped cilantro to the seafood mix. Salt and pepper may now be added. In Peru, a salty-tasting Peruvian product called “AJI-NO-MOTO” is sprinkled along with some salt. The product appears to be a blend of monosodium glutamate and will optional for most of us. It can be found in Hispanic grocery stores. Blend well and cover with a layer of sliced onions. Pat everything down into the lime juice and set aside.
The final platter can now be prepped by placing a layer of lettuce, some sliced potatoes, and a short piece of corn-on-the-cob. These items cut down the strong lime juice taste. Can also be served with saltine crackers. Ladle a large amount of prepared ceviche on the lettuce and top with some of the lime juice.