Recipe: Simple Peruvian Ceviche
Summary: This is pretty tasty stuff. However, it’s hard to eat a ton of it.
Ingredients
- 8 ounces tilapia fillets or other firm white fish fillets, cubed
- 3 garlic cloves, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoon fresh cilantro, chopped
- 1/3 habanero pepper, seeded and chopped
- 4 limes, freshly squeezed and strained to remove pulp, enough to cover fish or mix of 2 limes and 2 lemons
- 1/3 red onion, thinly sliced and rinsed
- 1 cucumber, cubed
- 1 avocado, cubed
Instructions
- Combine all ingredients except red onion and mix well.
- Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving (although 1 to 2 days really firms up the fish).
- Before serving, mix in cucumber and avocado
- It is important to use a juicer that squeezes the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.
Quick Notes
Some suggestions are to add corn and torn lettuce to the ceviche. You can also experiment with the citrus. I used a mix of lime, lemon and orange the last time.
Cooking time (duration): 180
Diet (other): Gluten free
Number of servings (yield): 2
Meal type: dinner
Culinary tradition: Spanish
Recipe by on.
Microformatting by hRecipe.
