A popular, authentic South American dish served on cruises is Peruvian Ceviche, a refreshing, citrus-marinated raw fish dish. It typically features fresh white fish, lime juice, red onion, chili, and cilantro, served with sweet potato and corn. It is a bright, acidic appetizer commonly highlighted on itineraries by lines like Norwegian Cruise Line.
Peruvian Ceviche Recipe (Serves 4)
- 1 lb fresh white fish (firm, like snapper or sea bass), cut into 1/2-inch cubes
- 1 cup fresh lime juice (about 6-8 limes)
- 1 red onion, thinly sliced
- 1 hot pepper (Rocoto or Habanero), finely diced (remove seeds for less heat)
- 1/4 cup fresh cilantro, chopped
- 1 tsp salt
- Side options: Cooked sweet potato, roasted corn kernels (cancha)
Instructions:
- Marinate: In a glass bowl, combine the fish, red onion, hot pepper, salt, and cilantro.
- Add Citrus: Pour the fresh lime juice over the mixture, ensuring the fish is covered.
- Wait: Let it sit in the refrigerator for 10-15 minutes. The acid from the lime will “cook” the fish, turning it opaque.
- Serve: Serve immediately, accompanied by chilled sweet potato and toasted corn.
Other Popular Cruise Line South American Dishes
- Brazilian Moqueca: A creamy fish stew made with coconut milk, dendê oil (palm oil), tomatoes, and peppers, featured in cooking demos on Celebrity Cruises.
- Tostones: Twice-fried green plantains, a popular snack found on Royal Caribbean.
- Argentine Parrilla: Slow-grilled meats (steak/sausage) over charcoal or wood, served with chimichurri.
- Pisco Sour: The signature cocktail of Peru and Chile, featuring Pisco, lime juice, simple syrup, and egg white.
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