Peruvian Ceviche Recipe

Name: Peruvian Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ceviche; 1 pound skinless, boneless sustainable fish, cut into a 1/4-inch dice; 1 cup freshly squeezed lime juice; 1/2 red onion, chopped; 1 jalapeno chile, stem and seeds removed, diced; 1 aji amarillo chile (jarred), stem and seeds removed, minced; 1 1/2 teaspoons aji amarillo paste; 1/2-inch pieces ginger, peeled and minced or grated; 1/2 bunch cilantro, chopped; 4 tablespoons extra virgin olive oil; Salt, to taste; Pickled red onions (recipe below); Sliced avocado, for serving; Pickled red onions; 1 pound red onions, thinly sliced; 1 cup white vinegar; 1 teaspoon cracked black pepper; 1 teaspoon roughly chopped cumin seeds; 1 teaspoon dried oregano; 4 cloves garlic, sliced; 2 tablespoons sugar; 1 1/2 teaspoons salt; 1 beet, trimmed, peeled, and cut into 8 wedges

Servings: persons

Ceviche
1 pound skinless, boneless sustainable fish, cut into a 1/4-inch dice
1 cup freshly squeezed lime juice
1/2 red onion, chopped
1 jalapeno chile, stem and seeds removed, diced
1 aji amarillo chile (jarred), stem and seeds removed, minced
1 1/2 teaspoons aji amarillo paste
1/2-inch pieces ginger, peeled and minced or grated
1/2 bunch cilantro, chopped
4 tablespoons extra virgin olive oil
Salt, to taste
Pickled red onions (recipe below)
Sliced avocado, for serving
Pickled red onions
1 pound red onions, thinly sliced
1 cup white vinegar
1 teaspoon cracked black pepper
1 teaspoon roughly chopped cumin seeds
1 teaspoon dried oregano
4 cloves garlic, sliced
2 tablespoons sugar
1 1/2 teaspoons salt
1 beet, trimmed, peeled, and cut into 8 wedges

1
In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes.
2
Drain fish, reserving 1/4 cup of lime juice. Combine fish with remaining ingredients and reserved lime juice to taste and stir gently to combine. Chill thoroughly.
3
Serve in a chilled martini glass, garnished with plantain chips or tortilla chips, Pickled Red Onions, and slices of avocado.
4
Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside.
5
Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Ceviche, 1 pound skinless, boneless sustainable fish, cut into a 1/4-inch dice, 1 cup freshly squeezed lime juice, 1/2 red onion, chopped, and more.

Yes, Peruvian Ceviche falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Peruvian Ceviche

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