Peruvian Ceviche With Pickled Red Onions Recipe

Name: Peruvian Ceviche With Pickled Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the pickled red onions; 1/2 lb red onion, thinly sliced; 1/2 cup white vinegar; 1/2 teaspoon black pepper, cracked; 1/2 teaspoon cumin seed, roughly chopped; 1/2 teaspoon dried oregano; 2 garlic cloves, sliced; 1 tablespoon sugar; 3/4 teaspoon salt; 1 small beet, trimmed peeled and cut into 8 wedges; For the ceviche; 1 lb halibut, skinless boneless and cut into 1/4 inch dice (or other firm white ocean fish); 1 cup fresh lime juice; 1/2 red onion, finely diced; 1 aji amarillo chile, seeds removed and minced; 1/2 - 1 jalapeno pepper, seeds removed and finely diced; 1/2 inch piece fresh ginger, peeled and grated; 1/4 cup extra virgin olive oil; 1/2 bunch cilantro, finely chopped; 1 1/2 teaspoons aji amarillo chili paste; salt, to taste; plantain chips or tortilla chips, for garnish; 1/3 cup pickled red onions, more as desired, for garnish; avocado, sliced for garnish

Servings: persons

For the pickled red onions
1/2 lb red onion, thinly sliced
1/2 cup white vinegar
1/2 teaspoon black pepper, cracked
1/2 teaspoon cumin seed, roughly chopped
1/2 teaspoon dried oregano
2 garlic cloves, sliced
1 tablespoon sugar
3/4 teaspoon salt
1 small beet, trimmed peeled and cut into 8 wedges
For the ceviche
1 lb halibut, skinless boneless and cut into 1/4 inch dice (or other firm white ocean fish)
1 cup fresh lime juice
1/2 red onion, finely diced
1 aji amarillo chile, seeds removed and minced
1/2 - 1 jalapeno pepper, seeds removed and finely diced
1/2 inch piece fresh ginger, peeled and grated
1/4 cup extra virgin olive oil
1/2 bunch cilantro, finely chopped
1 1/2 teaspoons aji amarillo chili paste
salt, to taste
plantain chips or tortilla chips, for garnish
1/3 cup pickled red onions, more as desired, for garnish
avocado, sliced for garnish

1
The day before making the ceviche, place sliced onions in a medium saucepan and cover with water; bring to a boil, remove from heat, then strain onions and set aside.
2
In the saucepan, combine vinegar, black pepper, cumin seeds, oregano, garlic, sugar, salt and beet; bring to a boil, reduce heat and simmer 7 minutes.
3
Add the onions and simmer an additional 7 minutes.
4
Place mixture in a covered container and refrigerate at least one day.
5
This makes more than is needed for the ceviche, but the pickled onions can kept up to a month, in the refrigerator, and used in other dishes, like salad, and as a garnish.
6
To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally.
7
Drain fish, but reserve 1/4 cup of the lime juice.
8
To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice.
9
Chill thoroughly (I chill overnight).
10
Drain ceviche and season to taste with salt.
11
Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.

302

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 24 ingredients. The key ingredients include: For the pickled red onions, 1/2 lb red onion, thinly sliced, 1/2 cup white vinegar, 1/2 teaspoon black pepper, cracked, and more.

Yes, Peruvian Ceviche With Pickled Red Onions falls under the Soups & Stews 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 With Pickled Red Onions

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