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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
To serve:

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

Soaking the fish in cold salt water helps it keep a firm texture. Rinsing the onions with salt and cold water helps remove their bitterness. Adding ice cubes to the cebiche mix helps neutralize the acidity of the limes – this is especially true for the South American limon sutil variety, but less needed for the Mexican limes found in the US.

Courtesy of Laylita’s Recipes

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