Peruvian Ceviche
A vibrant, refreshing dish made with fresh fish 'cooked' in lime juice, packed with protein and heart-healthy omega-3s, perfect for a light meal or gathering.
Ingredients
Main Ingredients
- 1 lb Fresh Fish Any firm, white fish like sea bass, grouper, or tilapia.
- 1 large Red Onion Chopped and soaked to reduce pungency.
- 1 tsp Salt To enhance flavors.
- 1/2 cup Fresh Lime Juice The zesty component that 'cooks' the fish.
- 1/4 cup Leche de Tigre Optional, adds richness.
- 1/2 bunch Cilantro, chopped For freshness and flavor.
- 1/2 cup Water To assist in the marinating process.
- 2 cloves Garlic, minced For aromatic depth.
- 1 inch Ginger, sliced For warmth and spice.
- 1 stalk Celery For crunch.
- 2 stems Cilantro Stems Utilize for flavor.
- 1 Habanero Chili, sliced For heat.
- 1 cup Ice Cubes To keep ceviche chilled.
- 1 medium Cooked Sweet Potatoes (optional) For sweetness and color.
- 1 cup Plantain Chips (optional) For serving.
- 1/2 cup Toasted Corn (optional) For crunch.
Instructions
Preparation
- Gather all ingredients and ensure your fish is fresh.
- Finely chop the red onion and soak in cold water for 10 minutes to mellow the flavor.
- Chop the cilantro and set aside, saving stems for added flavor.
- Slice the ginger and habanero chili thinly.
Cooking/Assembling
- In a large bowl, combine the prepared fish with lime juice, ensuring it’s fully submerged—this will start the cooking process.
- Add garlic, ginger, celery, onion, and cilantro to the fish, mixing gently to combine flavors.
- Stir in the leche de tigre and season with salt to taste.
- Let marinate for about 15 minutes until the fish is opaque.
Serving
- Once the fish is ready, plate your ceviche over a bed of ice cubes for a stunning presentation.
- If desired, arrange slices of cooked sweet potatoes and serve with plantain chips for dipping.
- Garnish with extra cilantro and serve immediately with a side of toasted corn for crunch.
Notes
Choose the freshest fish available for the best taste. Use glass or ceramic bowls for marinating. Ceviche is best enjoyed fresh but can be made in advance and stored in the fridge for 1-2 days.