Peruvian Ceviche

By • July 30, 2013 • 0 Comments

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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

Serves 4

Ceviche

  • 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
  1. In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes.
  2. 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.
  3. 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
  1. 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.
  2. 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.
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