The secrets of ceviche, the fashionable dish of summer

Fresh fish, lime, onion and an aromatic and spicy touch. Ceviche is perhaps the most international peruvian recipe, because in recent years it has fascinated foodies around the world, becoming one of the most fashionable dishes.

The truth is that ceviche is a perfect choice for a afterwork, an aperitif or dinner. Especially when temperatures rise! Today at Summum we reveal the secrets of this specialty in its highest version.

Ceviche or ceviche?

The answer is that both spellings are considered correct. In fact, two others would also be added to these: seviche y sebiche. Deciding on one or the other simply depends on the local customs or the tastes of each foodie.

The ceviche, pure sea

Ceviche is a dish that is pure texture and pure sea. That the fish is very fresh is the most important step of the whole recipe.

You have to buy top quality fish, possibly without skin and thorns. What fish to choose? The corvina is perfect, but if you want to surprise your guests you can also opt for a sole, sea bass or sea bream.

Must freeze the fish for about fifteen minutes– This will make it easier to cut and keep its freshness intact. You can cut it into thin, short and transverse or rather long slices, although it is more usual (and tasty!) To cut it into small or large cubes.

The perfect ceviche: everything you need to know

The second step is the acidic liquid in which it is marinated (or the fish is “cooked”) for a few minutes, which is where all the charm and power of this dish resides. Can be used lemon or lime, more aromatic and acidic.

For a change, you could also opt for a naranja sanguina, yuzu or why not a Buddha’s hand, a more exotic and unusual citrus. You also have to add onion, preferably purple and an aromatic herb such as coriander or huacatay, the “black mint” from Peru.

El a touch of spice is essential and you can choose from the great variety of Peruvian chili peppers, from the rocoto al ají amarillo, passing through ají limo, More powerful. The corn it is incorporated into the recipe in the form of a court (roasted, salty and crunchy beans) or corn, a larger and more tender variety, boiled. Finally, a touch of salt, which in addition to flavor counteracts the acidity of the mixture.

Astrid y Gastón: the best ceviche in the world is here

It is one of the best restaurants in the world and, probably, the most important embassy of Peruvian gastronomy.

Astrid and Gastón, a 25-year-old restaurant, occupies a very TOP location: Casa Hacienda Moreyra, in the San Isidro district of Lima, which boasts centuries of stories.

Its spectacular rooms are the perfect setting to taste some of the best ceviche in the world. From the classic with fish of the day to the famous tasting of three ceviches: with hot pepper, loche (a kind of pumpkin) or sachatomate (a type of tomato).

Luma: Peruvian luxury

Omar malpartida He is one of the most fashionable Peruvian chefs. In Madrid, he is in charge of Luma, where he cooks the best of the Spanish pantry with gastronomic treasures that come directly from Peru.

It is also behind gastronomic concepts such as Tiradito & Pisco Bar and Barra M, also in the capital. Just this summer, he landed on the “White island” with Maymanta, an exclusive space on the rooftop of the 5 stars Aguas de Ibiza.

How could it be otherwise, ceviche is one of the essential dishes of this chef. In Luma, we find proposals as refined as razor clam ceviche or exotic ones such as tuna ceviche, tree tomato milk of tiger, octopus chalaquita and charapita chili pepper, palm hearts, crunchy banana and purple corn.

Round 14: Peru, Japan, Asturias

Ronda 14 is a restaurant that mixes the exuberance of Peruvian cuisine, with the precision and elegance of the nikkei (fusion between Peruvian and Japanese cuisine) and with the slow stews of Asturian cuisine. A powerful mix that generates interesting proposals. Among them are the ceviche nikkei with sweet potato puree and mackerel ceviche with tiger milk with chili pepper and squid.

Crazy: to Portugal and back

Without a doubt, this has been the summer of Portugal. If you are one of the few who have not yet joined this trend, we give you a good reason to remedy.

Go packing your bags! Located next to the Basilica da Estrela, the Crazy restaurant has achieved its first Michelin star before reaching one year of existence.

Refined, designer and with a great open kitchen, this project by chef Alexandre Silva is focused on local ingredients, nature and a Portuguese cuisine revisited in the light of new culinary techniques. Among its proposals, the red prawn with ceviche sauce.

The Bacira corvina ceviche recipe

Bacira has spent five years, not one more, not one less, exploiting the possibilities of gastronomic fusion between Asia and the Mediterranean.

Santoña anchovy niguiri, tripe with panca chili and curry or blood sausage ravioli with pine nuts and apple and piquillo pepper sauce with kimuchi are his most eloquent proposals.

El Ceviche Corvina It is one of the great classics on the menu at this restaurant. It is prepared with lime juice, grated ginger, yellow chili paste and red onion.

Aguachile: Mexican version

Aguachile is a version of ceviche that is made in Mexico. It is prepared with raw and very fresh shrimp and the basic recipe includes lemon juice, red onion, cucumber, pepper and, of course, chili, of the piquín or green variety.

The name of this dish refers to its own production process, which involves grinding the chili with a little water, where the fish is left to marinate.

The lemon is added just before serving. On Tepic, TOP Mexican cuisine place, this dish is prepared with octopus. To try.

Cylinder: green or hot pepper cream

In Peru, Cylinder is a wood-fired oven that is used to smoke and braise meat and fish.

And Cilindro is the name of the second project in Madrid, after Round 14, of the Lima chef Mario Céspedes and Asturian Conchi Álvarez. Here we also find all the intensity of Peruvian cuisine with small nods to Asturian. The ceviches: green with huacatay and mango or with hot pepper and avocado cream.