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Peruvian salad

Peruvian salad

Main dishes

A Peruvian-inspired ceviche, featuring New Zealand oysters, squid, and fresh herbs.

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Recipe from B20180, Geonuch, Pitpisit (Wikibooks), adapted by Recette de cuisine · · updated on

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Ceviche is a traditional Peruvian dish that was featured at an international gastronomy festival in Chiang Mai. A version adapted with Thai ingredients was also developed.

Ingredients and directions

  • Prep time15 min
  • Cook time—
  • Resting30 min
  • Total45 min
  • DifficultyEasy
  • Cooking methodmixture

Ingredients

4 people
  • $11.96
  • $0.68
  • $1.00
  • $0.15
  • $0.12
  • $0.21

Directions

  1. Boil the mussels and the Teuthida (squid/octopus), then chop them into bite-sized pieces.
  2. Next, make sure to dry them thoroughly. ≈ 3 min
  3. Mix together the hot pepper sauce (you can use cayenne pepper sauce instead), salt, pepper, and sugar (optional). ≈ 4 min
  4. If you prefer a stronger flavor, you can also add some lemon juice. ≈ 3 min
  5. Chop the corn, onion, tomatoes, and fresh herbs, then mix them thoroughly. ≈ 8 min
  6. Add the mussels and Teuthida pieces, then mix well. ≈ 4 min

Equipment

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Before you start

Ingredients

  • 10 New Zealand oysters
  • 3 Teuthida
  • 5 cloves of garlic, chopped
  • 4 ears of cooked corn
  • Fresh, organic tomatoes, cut into 10 pieces
  • Finely chopped parsley, 2 bunches
  • Peruvian hot pepper sauce (or a mildly spicy hot pepper sauce, such as Shichimi Togarashi): 1 tablespoon
  • 1 tablespoon of salt
  • 1 teaspoon of ground pepper and salt

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