Opinion – Marcelo Katsuki: Ceviche Day: recipes for carnivores and vegetarians

Tomorrow, the 28th, we celebrate Ceviche Day, a classic dish of Peruvian cuisine that is now considered a cultural heritage in that country. This light, healthy and very tasty recipe also won over Brazilians with its quick preparation and beautiful presentation.

I selected two ceviche recipes with those who understand the subject: Peruvian chef Edgard Villar, from Riconcito Peruano. The house was born 17 years ago on Rua Aurora, in downtown São Paulo, and today occupies 10 addresses throughout the city. The first recipe can be made with different types of fish. The second has a vegetarian option, for those who do not eat meat.

Good luck!

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classic ceviche

Recipe from the Peruvian Riconcito restaurant
Yield: 03 people

Ingredients
– 500 g of fish (salmon, hake, sea bass, sole) in natura, cut into cubes
– 8 tahiti lemons
– 1 tablespoon of coriander
– 2 tablespoons of chopped celery
– 2 onions, julienned (long thin strips)
– 1 tablespoon (dessert) finely minced girl’s finger pepper
– 2 boiled sweet potatoes, cut into thick slices
– 1 tablespoon of milk
– salt to taste

Base broth to break the acidity of the lemon
– 1 cup of celery
– 2 tablespoons of chopped coriander stalk
– 2 garlic cloves
– 1 tablespoon (dessert) of ginger
– 1 tablespoon of chili pepper
– ¼ cup of ice water or 04 ice cubes (ice prevents food from cooking when processed).
Process the above ingredients in a blender. Reserve. Cook the sweet potato without the skin, cut into slices and reserve.

Preparation mode:
In a bowl, add the fish cubes, add the lemon, salt and mix well. Add the chopped celery, the girl’s finger pepper, the cilantro and three tablespoons of the base stock. Finally, add the milk, stir again. Finish with the peppered onion cut to julienne (long and thin strips).

Assembling the ceviche, with the help of a spoon, place the contents of the bowl, as if you were going to assemble a pyramid. Place the sweet potato around the ceviche and it’s ready to serve.

vegetarian ceviche

Recipe from the Peruvian Riconcito restaurant
Yield: 03 people

Ingredients
– 300 g of boiled mini cauliflower
– 300 g of boiled mini broccoli
– 150 g of boiled carrots
– 200 g of mushrooms
– 100 g of cherry tomatoes
– 150 g of boiled zucchini
– 4 tahitian lemons
– salt to taste
– Black pepper

linings
– 2 tablespoons of alfalfa
– 2 boiled sweet potatoes
– 1 regular boiled potato
– 1 tablespoon of toasted Peruvian corn
– 2 tablespoons of red onion cut to julienne (long and thin strips)

Base broth to break the acidity of the lemon
– 1 cup of celery
– 2 tablespoons of chopped coriander stalk
– 2 garlic cloves
– 1 tablespoon (dessert) of ginger
– 1 tablespoon of chili pepper
– 1 cup of water

Process the above ingredients in a blender. Reserve. Cook the sweet potato and the peeled asterix potato, cut into slices and reserve.

Preparation mode:
In a bowl, add all the vegetables, add the juice of four lemons, salt and pepper to taste, stir. Add a tablespoon of the base stock, stir well, add the onion, and garnish with the potatoes and corn. If you like, add a lettuce leaf and serve.

Assembling the ceviche, with the help of a spoon, place the contents of the bowl, as if you were going to assemble a pyramid. Place the sweet potato around the ceviche and it’s ready to serve.