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Author Notes: Featuring South American aji amarillo chiles, freshly grated ginger, and lime, this ceviche is an ambassador to the exotic flavors of Peru. - Mary Sue Milliken + Susan Feniger
- 1 pound skinless, boneless sustainable fish, cut into a 1/4-inch dice
- 1 cup freshly squeezed lime juice
- 1/2 red onion, chopped
- 1 jalapeño chile, stem and seeds removed, diced
- 1 aji amarillo chile (jarred), stem and seeds removed, minced
- 1 1/2 teaspoons aji amarillo paste
- 1/2-inch pieces ginger, peeled and minced or grated
- 1/2 bunch cilantro, chopped
- 4 tablespoons extra virgin olive oil
- Salt, to taste
- Pickled red onions (recipe below)
- Sliced avocado, for serving
- In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes.
- Drain fish, reserving 1/4 cup of lime juice. Combine fish with remaining ingredients and reserved lime juice to taste and stir gently to combine. Chill thoroughly.
- Serve in a chilled martini glass, garnished with plantain chips or tortilla chips, Pickled Red Onions, and slices of avocado.
Pickled red onions
- 1 pound red onions, thinly sliced
- 1 cup white vinegar
- 1 teaspoon cracked black pepper
- 1 teaspoon roughly chopped cumin seeds
- 1 teaspoon dried oregano
- 4 cloves garlic, sliced
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 1 beet, trimmed, peeled, and cut into 8 wedges
- Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside.
- Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month.