After trying Peruvian Ceviche for the first time the other day I just HAD to make some myself. I went with a classic version with white fish and holy DELICIOUS. Ceviche might just become a staple in my diet.
So heat is required to cook the seafood, lemon juice does that instead. Yes you heard that right LEMON. The acidity in the lemon cooks the raw seafood. It is beyond simple, however it requires a smidge of time.
Ceviche works as an awesome finger food option with tortilla chips, or as a main with salad. We decided to put ours on baby tortillas for tacos. Delishhhh
INGREDIENTS
1 pound of white fish of your choice
1/2 a cup of lime juice, I used roughly 4 limes
1/2 a red onion sliced thinly
2 cloves of minced garlic
1/2 a diced jalapeño
1/4 c of finely diced cilantro
2 green onions
freshly cracked salt and pepper
Prepare your chosen fish of choice and cut into bite sized chunks
Add the fish to a large bowl or glass baking dish along with the garlic, red onion, jalapeño, cilantro s&p, and lime juice. Stir and make sure all the fish is covered in the lime juice. Squeeze extra lime juice over the fish if needed.
Cover the dish and place in the fridge for 2-4 hours to allow the citrus to cook the fish. I would recommend waiting the entire 4 hours to ensure the fish is completely cooked. Stir the mixture each hour.
I then added some freshly chopped green onions, added a little more cilantro and pepper.
You can also combine some freshly chopped cucumber, bell peppers, and corn. When I was served this dish at the Peruvian restaurant they used Choclo which is a larger kernel
Peruvian corn and also served it with a side of sweet potato. It was heavenly.
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