Peruvian Ceviche
Serves 4
20 mins prep
10 mins cook
30 mins total
Ceviche is a simple dish that requires no cooking, although it is cooked by the lime and maintains freshness. It is made with entierly raw fish fillets cut into bite sized pieces, stripes or slices.
0 servings
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Rinse the fish in cold water and pat dry. Add in a large mixing bowl and season with salt. Place the sliced onion in ice cold water. This makes the onion less potent. Make the leche de tigre. In a separate bowl, squeeze the limes and add the garlic, celery, ahi Amarillo, and cilantro. Squeeze the cilantro with the stems and add into the bowl. Let the marinade sit for 5 minutes. Place a strainer on top of the large bowl with the fish and pour the leche de tigre through it. Alternatively, you can just remove the contents from the leche the tigre so the juice stays in. The minute the leche de tigre juice hit the fish, the cooking magic begins! Mix the fish and leche de tigre with a spoon and let it sit for 5-20 minutes. Add the habanero, onion and cilantro. Garnish with sweet potato or yuca and corn. Serve with chips and beer!
