Ceviche Peruano
- Antonio Espinoza
- 28 ene
- 1 Min. de lectura
Hecho como en Casa!!.
1
Tips and Variations
For a milder ceviche, remove the seeds from the chilies before chopping them. Use only the freshest fish available to ensure the best flavor. You can also try adding some diced avocado for added creaminess.
Notes
1
Prepare all your ingredients by cutting the fish into small dice and slicing the onions thinly.
2
Combine the diced fish with fresh lime juice in a mixing bowl. Stir well to ensure the fish is completely covered by the juice. Add a pinch of salt to taste.
3
Let the fish marinate in the refrigerator for at least 30 minutes, or until the fish turns opaque, indicating it is cooked through by the acidity of the lime juice.
4
After marination, add the thinly sliced red onion, chopped cilantro, and chili to the fish mixture. Stir gently.
5
Taste and adjust seasoning if necessary. You may add more lime juice or salt to taste.
6
Serve the ceviche cold, optionally garnished with lettuce leaves, cooked corn, and boiled sweet potato slices.
Instructions
1 lb fresh sea bass or white fish, diced
1 cup fresh lime juice
1 red onion, thinly sliced
1-2 red chilies, finely chopped
1/2 cup fresh cilantro, chopped
Salt to taste
Main Ingredients
1/2 cup cooked corn
1/2 cup boiled sweet potato, sliced
Lettuce leaves
Optional Garnishes
Head Chef
Sarah Baker
Ceviche Peruano
Experience the authentic flavors of Peru with this refreshing and tangy Ceviche Peruano, a delightful seafood dish! This recipe combines fresh fish cured in lime juice with a hint of chili, onion, and cilantro.
4
150
Prep Time
15 mins
Marination Time
30 mins
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