This really is not officially ceviche, but “tiradito”. The difference is in the way the fish is cut. If it’s in cubes, it’s a ceviche, and if it’s laminated it’s a tiradito. So now you know :). I really like this recipe because it’s very fresh, it has an amazing level of acidity and I just love how the physalis complements the passion fruit. Also those basil leaves give a really nice touch to a bite. The only difficult part really is to laminate the fish. You will need a really sharp knife and slow, continuous movements to achieve a perfect cut 🙂 And if you think you can’t handle it, you can always dice up the fish and actually make ceviche. Continue reading Passion fruit and physalis ceviche
SO! I’m Peruvian and extremely proud of it too (as I write this my hand is on my heart)! And so, ceviches are one of the dishes (of our many many many dishes) that we’re really proud of. This one is really close to the original version, I do twist it a bit but I really love it and I hope you do too. Peruvians in general are very secretive about their recipes, but I believe, along with a new stream of chefs from Perú, that good recipes, as well as good food, are meant to be shared, and so here it goes my recipe #nosecrets so that you can enjoy this WHEREVER YOU ARE. As I go along we’ll talk about replacement for certain ingredients or variations you could try.
Continue reading Give me some Ceviche!