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Peruvian Ceviche

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A simple delicious recipe for Ceviche made with white fish, chilies, lime, a splash of coconut cream and a hint of ginger. Easy, healthy and flavorful!

INGREDIENTS

  • 1/2 cup red onion, sliced very thin
  • 2 cloves garlic, chopped
  • 2 teaspoons habanero chili pepper
  • 1 teaspoon fresh ginger, finely minced
  • 1 teaspoon salt
  • 1 pound fresh firm, buttery white-fleshed fish (corvina, sea bass, escolar, mahi mahi) cut into 1/2 inch cubes
  • 1/2 – 3/4 cup fresh lime juice, more to taste (3–5 limes)
  • 1 cup coconut cream
  • 1/4 cup chopped cilantro
  • Cilantro Oil Garnish

INSTRUCTIONS

  1. Place the sliced onion in a bowl of generously salted water to soak (to remove bitterness)
  2. Finely chop the garlic, chili pepper and ginger and add to a mortar and pestle with salt and grind to a paste, or use the edge of your knife to mash
  3. Cut the fish and place it in a medium bowl
  4. Add lime juice and let the fish “cook” for 30-45 mins
  5. When you’re ready to serve, strain the lime juice out and add some new fresh lime juice
  6. Gently stir the chili-garlic paste in with the fish, to distribute evenly
  7. Add the coconut cream or coconut milk
  8. Drain the onions and add them along with the cilantro to the ceviche
  9. Taste and adjust salt and lime, adding more if necessary
  10. Serve in a small bowl as an appetizer
  11. Garnish with Cilantro Oil and red onion
Note: You don’t want to marinate the fish with all the ingredients, only the lime juice, then add all ingredients when ready to serve. If it sits too long in the coconut milk it may separate or curdle

 

George Christidis