Copeland Marks
Recipes
Ceviche de Pescado
Fish Salad Cooked in Lime Juice
Editor's Note: This recipe and introductory text are excerpted from The Exotic Kitchens of Peru, by Copeland Marks. We've also added some tips of our own below.
For a complete guide to Peruvian cuisine, click here.
The English title of this recipe is not an altogether accurate description of ceviche since it is the lime (or lemon juice) that "cooks" the fish.
Peruvians are justifiably proud of their internationally famous method of serving fish tidbits. A mixed assortment can include squid, octopus, scallops, clams, langostas, as well as pata de mula, a shellfish similar to scallops. Then there are the black scallops of Peru, a rarity. All can be used in a classic ceviche, insuring a variety of textures and flavors.
Editor's Note: This recipe and introductory text are excerpted from The Exotic Kitchens of Peru, by Copeland Marks. We've also added some tips of our own below.
For a complete guide to Peruvian cuisine, click here.
The English title of this recipe is not an altogether accurate description of ceviche since it is the lime (or lemon juice) that "cooks" the fish.
Peruvians are justifiably proud of their internationally famous method of serving fish tidbits. A mixed assortment can include squid, octopus, scallops, clams, langostas, as well as pata de mula, a shellfish similar to scallops. Then there are the black scallops of Peru, a rarity. All can be used in a classic ceviche, insuring a variety of textures and flavors.