Description
This Peruvian ceviche recipe combines firm white fish with lime, red onion, cilantro, chile and a quick homemade leche de tigre. Serve it immediately with sweet potato, yuca or corn.
Ingredients
Scale
Ceviche
- 1 pound sea bass, corvina, mahi mahi or halibut suitable for raw preparation
- Kosher salt, to taste
- ¼ red onion, very thinly sliced
- 1 habanero pepper, seeded if desired and finely minced
- 2 tablespoons chopped fresh cilantro
Leche de Tigre
- Juice of 6 limes
- 1-inch piece fresh ginger, peeled and smashed
- 2 garlic cloves, smashed
- ½ celery stalk, smashed
- ¼ cup cilantro with stems
- 1 tablespoon ají amarillo paste, optional
For Serving
- Boiled sweet potato or yuca
- Boiled corn
- Tortilla chips, optional
Instructions
- Pat the fish dry and remove any skin or bones. Cut it into evenly sized bite-size pieces, place it in a chilled bowl and season with salt. Refrigerate while preparing the remaining ingredients.
- Place the sliced red onion in ice water and let it soak while you make the marinade.
- Add the lime juice, ginger, garlic, celery, cilantro stems and ají amarillo paste to a separate bowl. Bruise the cilantro stems with your hands and let the mixture infuse for five minutes.
- Place a fine-mesh strainer over the bowl of fish. Pour the leche de tigre through the strainer and discard the solids.
- Gently mix the fish with the marinade. Refrigerate for 5 to 20 minutes, depending on how firm you prefer it.
- Drain the red onion well. Add it to the ceviche with the habanero and chopped cilantro. Taste and add more salt if needed.
- Serve immediately with boiled sweet potato, yuca, corn or tortilla chips.
Notes
- Ask a trusted fishmonger for fish appropriate for raw preparation.
- Keep the fish and marinade refrigerated throughout preparation.
- Properly frozen fish may be preferable for raw use because freezing helps destroy parasites. Freezing does not kill every harmful germ.
- Lime juice changes the fish’s appearance and texture but is not equivalent to cooking it with heat.
- People at greater risk of foodborne illness should avoid raw or undercooked seafood.
- Start with part of the habanero if you are sensitive to heat. You can always add more.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Appetizer, Dinner
- Method: Assemble, Curing
- Cuisine: Peruvian
Nutrition
- Serving Size: 1
- Calories: 154.5
- Sugar: 3.1 g
- Sodium: 356.3 mg
- Fat: 3.7 g
- Saturated Fat: 0.4 g
- Carbohydrates: 18.2 g
- Fiber: 4.1 g
- Protein: 17.3 g
- Cholesterol: 77.5 mg