1 hr 10 mins
This recipe comes from Ciudad in downtown Los Angeles. The onions need to pickle for a day, so plan ahead before making this. This recipe calls for halibut, but you can use any firm white fish. It also uses aji amarillo chilies, but jalapeno peppers can be substituted if need be.
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For the pickled red onions
- 1/2 lb red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 teaspoon black pepper, cracked
- 1/2 teaspoon cumin seed, roughly chopped
- 1/2 teaspoon dried oregano
- 2 garlic cloves, sliced
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 small beet, trimmed peeled and cut into 8 wedges
For the ceviche
- 1 lb halibut, skinless boneless and cut into 1/4 inch dice (or other firm white ocean fish)
- 1 cup fresh lime juice
- 1/2 red onion, finely diced
- 1 aji amarillo chile, seeds removed and minced
- 1/2-1 jalapeno pepper, seeds removed and finely diced
- 1/2 inch piece fresh ginger, peeled and grated
- 1/4 cup extra virgin olive oil
- 1/2 bunch cilantro, finely chopped
- 1 1/2 teaspoons aji amarillo chili paste
- salt, to taste
- plantain chips or tortilla chips, for garnish
- 1/3 cup pickled red onions, more as desired, for garnish
- avocado, sliced for garnish
- 1The day before making the ceviche, place sliced onions in a medium saucepan and cover with water; bring to a boil, remove from heat, then strain onions and set aside.
- 2In the saucepan, combine vinegar, black pepper, cumin seeds, oregano, garlic, sugar, salt and beet; bring to a boil, reduce heat and simmer 7 minutes.
- 3Add the onions and simmer an additional 7 minutes.
- 4Place mixture in a covered container and refrigerate at least one day.
- 5This makes more than is needed for the ceviche, but the pickled onions can kept up to a month, in the refrigerator, and used in other dishes, like salad, and as a garnish.
- 6To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally.
- 7Drain fish, but reserve 1/4 cup of the lime juice.
- 8To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice.
- 9Chill thoroughly (I chill overnight).
- 10Drain ceviche and season to taste with salt.
- 11Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.
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Nutritional Facts for Peruvian Ceviche With Pickled Red Onions
Serving Size: 1 (348 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 300.0
- Calories from Fat 137
- Total Fat 15.2 g
- Saturated Fat 2.2 g
- Cholesterol 55.6 mg
- Sodium 532.0 mg
- Total Carbohydrate 18.5 g
- Dietary Fiber 2.2 g
- Sugars 8.9 g
- Protein 22.8 g
The following items or measurements are not included:
pickled red onions