Peruvian Ceviche

1. 1

   Cut the fish into small pieces: You can dice it or leave it in pieces up to 1 inch square, but remember that the larger the pieces the longer it will take to marinate.

2. 2

   Salt the fish, then cover with the citrus juice in a non-reactive (glass or plastic) container with a lid. Add the sliced onions and the chiles.

3. 3

   Chill this in the fridge for at least 2 hours, possibly as much as 3 hours -- very large pieces can take longer. If your fish is truly raw-eating quality, it is OK if the centers of the pieces are still raw-looking.

4. 4

   To serve, lay down some of the onions and chiles and top with the fish. Garnish with the cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.