Classic Peruvian Ceviche
This recipe for Classic Peruvian Ceviche is prepared with fresh fish, limes, onions, spicy peppers, and fresh cilantro. Ceviche usually consists of fish that is marinated with lime juice. The acidity of the lime juice actually “cooks” the fish.
Servings: 6 servings
Calories: 126kcal
Ingredients
Ingredients
- 1 ½ pounds fish filets very fresh and high quality fish filets corvina, halibut, hamachi or mahi-mahi
- 1 red onion thinly sliced
- 1 cup lime juice freshly squeezed lime juice from about 35- 40 key limes or 15-20 Peruvian limes
- 1 habanero peppers cut in half without seeds and deveined
- 2 sprigs fresh cilantro
- Salt to taste
- Finely chopped cilantro to garnish
Instructions
Instructions
- Cut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes.
- Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.
- Rinse the fish to remove the salt
- Place the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of the limes you can put a few ice cubes in the mix.
- Cover and refrigerate for about 5-15 minutes.
- Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add additional salt if needed.
- Use a spoon to place the ceviche in each serving bowl, add additional sliced onions to each bowl, sprinkle with finely chopped cilantro, and diced or sliced hot peppers.
- Serve immediately with your choice of sides and garnishes.
Notes
Notes
Soaking the fish in cold salt water helps it keep a firm texture. Rinsing the onions with salt and cold water helps remove their bitterness. Adding ice cubes to the cebiche mix helps neutralize the acidity of the limes – this is especially true for the South American limon sutil variety, but less needed for the Mexican limes found in the US. To serve:
Lettuce leaves
Cancha, tostado or chulpe corn nuts
Fresh boiled corn
Sweet potato: thinly fried or baked chips or boiled thick slices
Chifles or fried green plantain chips
Diced or sliced hot peppers - optional
Olive oil - optional
Lime slices
Soaking the fish in cold salt water helps it keep a firm texture. Rinsing the onions with salt and cold water helps remove their bitterness. Adding ice cubes to the cebiche mix helps neutralize the acidity of the limes – this is especially true for the South American limon sutil variety, but less needed for the Mexican limes found in the US. To serve:
Lettuce leaves
Cancha, tostado or chulpe corn nuts
Fresh boiled corn
Sweet potato: thinly fried or baked chips or boiled thick slices
Chifles or fried green plantain chips
Diced or sliced hot peppers - optional
Olive oil - optional
Lime slices
Nutrition
Calories: 126kcal | Carbohydrates: 5g | Protein: 19g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 66mg | Sodium: 51mg | Potassium: 489mg | Fiber: 1g | Sugar: 2g | Vitamin A: 143IU | Vitamin C: 17mg | Calcium: 26mg | Iron: 1mg