Classic Peruvian Ceviche
This classic Peruvian ceviche recipe pairs a high-quality white saltwater fish with citrus juices, salt, hot peppers, onions, and cilantro.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 1pound white saltwater fish
- 1tablespoon salt
- 1cup key lime juice (or lime)
- ½cup lemon juice
- ½cup orange juice
- 1medium onion (sliced very thinly into feathers)
- 1rocoto chile (chile Manzano in Mexican markets, or 2 aji limón chile or habaneros)
- Garnish: 4 tablespoons cilantro (chopped)
Instructions
Step 1
Gather the ingredients.Step 2
Cut the fish into small pieces. Dice the fish or leave it in pieces of up to 1-inch square, but remember that the larger the pieces, the longer it will take to marinate.Step 3
Place the fish in a non-reactive bowl, add the salt, and pour the lime juice, lemon juice, and orange juice on top.Step 4
Add the sliced onions and the chiles into the fish mixture and toss a few times to distribute.Step 5
Chill the fish mixture in the fridge for at least 2 to 3 hours. If your fish is truly sushi quality, it is fine if the centers of the pieces are still raw-looking.Step 6
To serve, lay down some of the onions and chiles and top with the fish. Add some of the citrus juices on top. Garnish with the cilantro.