Name: Simple Peruvian Ceviche
Prep time: 30 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 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

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Recipe by Susan 2

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Simple Peruvian Ceviche created by MaryLou in Caracas

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.

Ready In:: 30mins
Serves:
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ingredients

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

directions

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.

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RECIPE MADE WITH LOVE BY

@Susan 2

Contributor

@Susan 2

Contributor

"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."

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review by otakibelle

6/8/2018

I love this recipe - have made it twice and add some chilli as I like it a little spicy

1

Replies 1
review by Marie P.

5/1/2018

I used sea bass instead of tilapia and it came out very acidic. is this due to the fish lacking firmness? I will try with Tilapia next time

Replies 3
review by R. Colette H.

10/22/2017

Good and Sinple

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tweak by R. Colette H.

10/22/2017

Boil the sweet potato in orange juice. This makes it taste like what I had at my favorite Peruvian restaurant in N. Miami Beach. I add just a touch of cilantro into the marinade then taste before I add more to finished product. Yummy!

1

Replies 1
review by rosslare

6/20/2015

Love the simplicity of this recipe and the fabulous, fresh outcome of it!

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