Peruvian Ceviche

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 12
  • 12
    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
Advertisement

DIRECTIONS

  • 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.
Advertisement