Prep 3 hrs
Cook 0 mins
Like carpaccio, ceviche (seh-VEE-chay) is a raw fish recipe that modern cooks just love to play with. It is essentially fish "cooked" in the acid of citrus juice and served with a cold beer on a hot day. The dish originates in Peru, and is thought to be a development from Spanish escabeche, which is a vinegar-marinated dish. This recipe is for the classic Peruvian ceviche. Ceviche is so sharp and acidic it cries out for beer and tortilla chips as an accompaniment -- although you won't find tortilla chips in Peru. In Peru, you will most often find this served with potatoes, either sweet or white.
- 1 lb fish fillet, white saltwater (albacore, sole, snapper, halibut anything you would see on a sushi menu)
- 1 cup lime juice, key limes if you can get them
- 1⁄2 cup lemon juice
- 1⁄2 cup orange juice
- 1 tablespoon salt
- 1 rocoto chilies (chile manzano in Mexican markets) or 2 aji amarillo chilies (substitute a habanero)
- 1 medium onion, sliced very thinly into half-moons
- 4 tablespoons cilantro, chopped
- Cut the fish into small pieces: You can dice it or leave it in pieces up to 1 inch square, but remember that the larger the pieces the longer it will take to marinate.
- Salt the fish, then cover with the citrus juice in a non-reactive (glass or plastic) container with a lid. Add the sliced onions and the chiles.
- Chill this in the fridge for at least 2 hours, possibly as much as 3 hours -- very large pieces can take longer. If your fish is truly raw-eating quality, it is OK if the centers of the pieces are still raw-looking.
- To serve, lay down some of the onions and chiles and top with the fish. Garnish with the cilantro.