Award-Winning Ceviche: Make Your Own Version - NBC 6 South Florida
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Award-Winning Ceviche: Make Your Own Version



    Make Your Own Award-Winning Ceviche

    Chef Alonso Jordan shows Latin Beat's Andrea Cruz how to prepare traditional Peruvian ceviche, for a refreshing summer dish. (Published Monday, July 28, 2014)

    A local chef’s ceviche recipe was named the best in Florida, and now he’s sharing it with Latin Beat.

    The traditional ceviche at Sr. Ceviche in Pembroke Pines, came out on top at the 2014 International Day of Ceviche festival, which took place in June in West Palm Beach.

    More than 15 restaurants from across the state participated in a blind-tasting competition.

    Taste of Peru: Sr. Ceviche's Award-Winning CuisineTaste of Peru: Sr. Ceviche's Award-Winning Cuisine

    A local family creates a recipe for success, driven by their hard work and passion for authentic Peruvian cuisine. NBC 6's Andrea Cruz gives you a taste of Sr. Ceviche.
    (Published Tuesday, July 29, 2014)

    Chef Alonso Jordan says his traditional ceviche stood apart because of the freshness of his ingredients, and because of his two secret ingredients.

    Jordan recommends replacing those secret ingredients with some of your favorite condiments to give it your own personal touch.

    To create your own version of this simple and refreshing summer dish, you just need the following ingredients:

    10 OZ. Corbina
    Salt to taste
    2tsp. Cilantro
    1tsp. ajinomoto
    Pinch of black pepper
    ½ tsp Rocoto
    1tsp garlic
    1 Aji Limo pepper
    ¼ cup lime juice

    ¼ cup choclo
    ¼ cup cancha
    1 Aji Limo pepper
    Chopped red onion
    Honey sweet potato

    To prepare, mix the raw corbina with all the ingredients in the order listed. Serve with sweet potato, choclo and cancha. Top with red onion and Aji Limo pepper. Serve immediately.

    To taste the award-winning traditional ceviche, visit Sr. Ceviche at 2086 N University Dr, Pembroke Pines, (954) 499-7711.

    See the printable version of the recipe below: