Thank you for this recipe. I went to a Peruvian restaurant the other week and had the ceviche there. I immediately came home and looked for a recipe to make it at home. This was the most authentic I found and absoultely delicious. I am going to try it with Aji Amarillo sauce this week. By the way...it is PERFECT for anyone on a diet. 117 calories per 1c serving.
Simply delicious and authentic. Very easy to make with fresh ingredients one can find anywhere. I always cover up my pyrex container to a) keep the fridge free of onion-smell and b) hide from roommate till it's ready. And I also let it cook overnight for even more flavor (mixing once or twice).
Thia was so nice light and fresh. Just what i was looking for on a hot summer day. For the fish i used halibut since I'm not crazy about tilapia. I was unable to find a habanero pepper so used a jalapeno instead. It definitely could have used the habanero in there, since it wasn't spicy enough for my liking.
This is delicious! I actually use Aji Amarillo which is more authentic to Peru than the habanero. Thank you for a great recipe!
This is a great recipe except I always thought ceviche had lemon or at least some. I made this recipe today exactly and it is not the same as I have eaten in Peru. Is lime juice correct? I did find other ceviche recipes with lemon.
Made this dish for my friend's party with 1.5 lb Cod filet, I cut out the garlic(just to change it up a little) and addes a sprinkling of Lemon Pepper to add more color. Add baked potatoes(or microwave ones) sliced around the ceviche on a plate. The starchy potatoes will cut some of the intense flavor of the dish if you feel it is too strong.
This is my usual ceviche, and is one of the best I've had... however, I use some bay scallops instead of just fish, and key limes instead of regular Mexican limes, they aren't as bitter.
Excellent ceviche. If the lime flavor is to strong add a TBsp or two of white vinegar.
My kids loved it, but my hubby & I felt like it there was too much of a lime flavor. The ingredients were easy to find, but the juicing of the Limes took a long time.
My hand and wrist were sore for days after making this from squeezing all of the limes but it was worth it (Hint: if your limes are not very ripe, pop them in the microwave for about 30 seconds then use the palm of your hand to roll them on the counter and get the juices flowing). The flavor of the habanero is much more complimentary to the lime and cilantro than jalapeno. I didn't think it was spicy enough, but some guests thought it was too spicy. I served it with crackers and habanero sauce. I found that it tasted much better after about five hours than the 2-3 suggested. This is by far the best ceviche recipe I have ever found, and I have eaten a LOT of ceviche. Thank you!