Ceviche is a refreshing Latin American dish that "cooks" fish using acidic fruits and is served cold and spicy. I love Peru, so I chose a Peruvian style ceviche, which is traditionally served with corn and sweet potatoes. Be sure to use ridiculously fresh fish to keep it safe.
|What it should look like|
The Recipe: Peruvian Fish Ceviche adapted from the Food Network
Yield: 4 servings
- 1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
- 1 quart water, boiled and chilled
- 1 red onion, cut in 1/2 lengthwise and sliced thin
- 1 aji amarillo, rib and seeds removed, diced
- 1 clove garlic
- Salt and pepper
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 2 teaspoons finely chopped cilantro leaves
- Place fish in a non-reactive bowl.
- Add 3 cups of chilled water to fish and rinse gently. Drain water.
- Add onions to remaining chilled water and let soak.
- Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
- Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
- When ready to serve, divide fish ceviche into 4 dishes and top with onion slices.
Time to memorize: 4 days. Wish me luck!