Peruvian fish cebiche recipe prepared with fresh fish, limes, onions, spicy peppers, and cilantro. Served with boiled corn, sweet potato, plantain chips, and/or cancha or Andean corn nuts
Prep time: PT20M
Total time: PT30M
Rating
4.73 stars (336 reviews)
Keywords
Cebiche, Ceviche, Fish
Ingredients
1 ½ pounds very fresh and high quality fish filets (corvina, halibut, escolar, hamachi, mahi-mahi)
1 red onion (thinly sliced)
1 cup freshly squeezed lime juice (from about 35- 40 key limes, or 15-20 Peruvian limes)
1-2 habanero peppers (cut in half, without seeds and deveined)
2-3 sprigs of fresh cilantro
Salt to taste
Finely chopped cilantro to taste
Lettuce leaves
Cancha, tostado or chulpe corn nuts
Fresh boiled corn
Sweet potato: thinly fried or baked chips or boiled thick slices
Chifles or fried green plantain chips
Diced or sliced hot peppers - optional
Olive oil - optional
Lime slices
Categories
Appetizer
Ceviches
Cuisine
Latin
Peruvian
South American
Steps
Cut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes.
Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.
Rinse the fish to remove the salt
Place the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of the limes you can put a few ice cubes in the mix.
Cover and refrigerate for about 5-15 minutes.
Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add additional salt if needed.
Use a spoon to place the ceviche in each serving bowl, add additional sliced onions to each bowl, sprinkle with finely chopped cilantro, and diced or sliced hot peppers.
Serve immediately with your choice of sides and garnishes.
