The best and easiest Ceviche recipe I've ever tasted (and I've tried them all over South America). It's quick, easy and disappears quickly. The habanero peppers make it spicy without giving it the distinctive flavor of jalapenos and it's great without hot peppers too. You can adjust any of the seasonings to suit your taste. I am not a cilantro fan, but this is the only recipe in which I will tolerate cilantro.
- 2 lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed
- 8 -10 garlic cloves, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 2 teaspoons fresh cilantro, chopped
- 1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
- 8 -12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
- 1 red onion, thinly sliced and rinsed
- Combine all ingredients except red onion and mix well.
- Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
- Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
- It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.