Peru – Fish Cebiche

Courtesy of Laylita’s Recipes

We know it’s only #Monday and the week is long. So why not treat yourself with this super #healthy and delicious #Peruvian #fish cebiche flavoured with lime juice and spicy hot peppers! Let us know how do you like it!

Ingredients

• 1 ½ pounds very fresh and good quality fish filets (corvina, halibut, 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
• Olive oil 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
• Slices of hot peppers – optional

Instructions

1. 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.
2. Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.
3. Rinse the fish to remove the salt
4. Place the cubes of fish, 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.
5. Cover and refrigerate for about 10-15 minutes.
6. Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add additional salt if needed.
7. Use a slotted spoon to remove the fish and onions from the lime juice mix and place in a serving bowl, sprinkle with olive oil and finely chopped cilantro.
8. Serve immediately with your choice of sides and garnishes.

Notes