Peruvian ceviche is traditionally prepared with fresh white fish, Peruvian limes, onions, spicy peppers, and fresh cilantro. The fish is marinated with lime juice which "cooks" it. Add in your own vegetables such as corn, sweet potato, or other fresh ingredients to make it your own.
- 1 pound of fresh, high-quality fish filets (any kind of white fish such as halibut, mahi-mahi, grouper, or even ahi tuna)
- 1 cup of freshly squeezed lime juice (Peruvian or key limes)
- 1 red onion, thinly sliced
- 1 or 2 habanero or jalapeno peppers
- 3 sprigs of fresh cilantro
- Half cup of finely chopped cilantro
- Salt and pepper
- Thinly slice the red onions and put in a bowl of cold water for 30 mins. This will weaken the strong onion taste.
- Cut the fish into small cubes (about 1x1 inch)
- Place the cubes of fish, half of the sliced onions, and peppers in a glass bowl and pour in the lime juice. With a spoon, continuously stir the lime juice and the ingredients until the fish begins to "cook" and turn white.
- Cover and refrigerate for about 10-15 minutes.
- Spoon the ceviche into a serving bowl. Add finely chopped cilantro and pepper to taste.
- Serve immediately with your choice of sides and garnishes.