Peru gave us Macchu Picchu, pisco sours and Paddington Bear, but the real national treasure is its food. Visually pleasing, texturally rich and colorful, Peruvian food is a real gastronomic experience. As the Organization of American States honors Peruvian cuisine with The Award for Cultural Heritage of the Americas, one of Lima’s top chefs generously shares his ceviche recipe here with GMF.
Chef Coque Ossio is currently chef and owner of restaurants in Lima and Cuzco, the gastronomic consultant to a luxury hotel chain, a food stylist, known for his work in Tony Custer’s acclaimed Art of Peruvian Cuisine and professor at La Escuela de Chefs de la Universidad San Ignacio de Loyola. Ceviche can be found in most Peruvian restaurants, and it’s fish and/or seafood marinated in fresh lime and spices.
In ancient Peru, the Mochica marinated fresh fish with fermented juice of the tumbo, a local fruit. The Incas used chicha, or corn beer. Later, the Spaniards arrived with lemons and onions, and the rest is delicious history…
Chef Coque Ossio’s Ceviche
1¾ lbs flounder fillets
1 red onion, very finely sliced
½ red ají limo or chili peppers, very finely chopped
½ yellow ají limo or chili peppers, very finely chopped
Juice of 16 key limes
1 boiled ear of corn, cut into rounds
1 boiled sweet potato
Cut fish into bite-size pieces and mix together with onion in large bowl.
Wash onion and fish and drain well. Season with salt and ají limo. Toss fish preparation quickly in lime juice. Refresh by adding a couple of ice cubes, mixing well and removing immediately before they have a chance to melt. Serve ceviche immediately in a deep dish, accompanied by boiled sweet potato, fresh cooked corn and lettuce leaves. Serves 4.
Mary was born and raised in New York City where her family owned restaurants. Instead of eating dirt on the playground, she ate duck blood, beef tripe and pork belly. She cut her teeth at The Mandarin Oriental and The Ritz-Carlton hotels, working with Barbra Streisand, Vanessa Williams, Michael Stipe, LeVar Burton, Jane Krakowski and others. Mary founded Girl Meets Food in 2009 as a cover for her debilitating addiction to fried chicken and was named Washington Post’s “Favorite Local Foodie.” After 13 years in hospitality, she started freelance writing for USA Today, The Washington Post, Eater, Washington City Paper, and more. Today, she provides digital marketing for hospitality clients as a content creator who’s contently creating content.