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Peruvian Ceviche

Gluten-Free

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Ceviche is one of Peru's most common and celebrated dishes. It is a refreshing fish salad, served with raw fish. This is the perfect sour punch on a scorching summer day. Flavors are mild and refined, while providing you with fiber and protein.

Any fresh sea fish will do: sea bass, red snapper, Corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi.

Prep Time 50 minutes

Serves: 6

Difficulty Level: Low

Peruvian Ceviche

Ingredients for ceviche:

Onions - 1/2 (thinly sliced)

Salt and Pepper - as needed

Lime juice - 3/4 cup

Fish - 1 Ib. (diced)

Garlic - 1-2 cloves (minced)

Jalapeño - 1 (seeded and chopped)

Cherry tomatoes - 1 cup (each halved)

Cucumber - 1 (diced)

Cilantro - 1/4 cup (chopped)

Olive oil - 1 tbsp.

Avocado - 1 (diced)

Ingredients for optional avocado sauce:

Avocado - 2/3 cup

Cilantro - 1/3 cup

Water - 2/3 cup

Olive oil - 1 tbsp.

Salt - 1/2 tsp.

Ground coriander - 1 tsp.

Lime juice - 2 tbsp.

Garlic - 1 clove

Cracked black pepper - to taste

Method of preparing the ceviche:

Toss the onion slices in a small bowl with 1 tsp salt and the lime juice.
In a different bowl, place the fish, garlic, jalapeño, tomatoes, cucumber, cilantro, and olive oil. Chill for 50 minuts.
Add the avocado, fix the seasonings and serve. If using the sauce, blend all ingredients in the blender, adding more oil and water if needed.

Chef's Tip:

Get as many ingredients as fresh as you can for a truly traditional dish.

Source: Feasting at Home

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