Besides sushi, ceviche is one of my all time favorite foods; I have a strange affinity for very acidic food and a true love for all things seafood. My weakness for ceviche probably comes from my years spent in the coast of Mexico; Ixtapa, Puerto Vallarta, Cabo San Lucas, where I was able to sample some of the best of the best, with the freshest fish and the perfect balance of lime juice, onions, cilantro, and tomatoes . It wasn’t until a few years ago where I had the opportunity to sample Peruvian ceviche, which to my understanding is where it originated from, at one of Portland’s best restaurants, Andina. Peruvian ceviche differs from Mexican ceviche in that they usually add potatoes to balance out the heat as well as some kind of lettuce, usually butter lettuce.
After I had tried this version, I was instantly hooked and on a mission to find something like that here in LA. Thanks to a random night of being driven by a Peruvian cab driver, we were sent to Mario‘s Peruvian. It is a very unassuming place that really has no sense of style whatsoever but that’s not why you go, you go because the food is incredible and extremely satisfying. After waiting about an hour for a table, totally worth it, we sat down and started stuffing our faces with the fluffy and warm white bread that you smother with a tangy green sauce called huacatay, made with; aji, huacatay (a Peruvian plant), oil, rocoto perper and salt. Truly addicting. We decided to order the ceviche mixto, which came with fish, shrimp, squid, and octopus. It is cooked in the lemon juice with onions and spices and served with boiled potatoes. The spices brought me straight to a little village in Peru, I just couldn’t get enough. It was absolutely balanced with just the right amount of acidity that was complemented with the sweetness of the seafood. The seafood had a nice soft texture, not chewy like in other ceviches I have tried. I didn’t feel that it was too spicy for my personal taste, but I can see why the potatoes might be necessary for those who can’t handle heat.
Once we got home I was determined to make my own version of ceviche to see how it could even begin to compare to Mario’s. I added a little twist by adding some fresh peach that we had just gotten from our vegetable box of the week. Considering we finished the whole thing in one sitting, I think it was pretty damn good! Here is the recipe:
1 pound Shrimp, peeled, cut into small pieces
Juice of 8 limes (more or less depending on how acidic you want it)
1 tomato, cut into small cubes
1/4 c cilantro, finely cut
1/2 onion, cut into small cubes
2 tsp salt
1 peach, not ripe, cut into small cubes
2 tsp jalapeno, cut into very small pieces
Place all ingredients into a large bowl, mix well (make sure you wash your hands after or else the jalapeno will most likely get in your eye) and let sit for at least 4 hours in the refrigerator.If you have time, give it a good stir everyone in a while to make sure the flavors are distributed evenly Serve with your favorite chips and a margarita or two!
This is a Mexican ceviche from another great place called Picante. I told you I am obssessed!