Peruvian Ceviche
Ceviche is a traditional seafood dish that originates from South and Central America. It is a refreshing and delicious appetizer or main dish that is packed with essential nutrients that contribute to a healthy lifestyle. Ceviche consists of raw fish that is marinated in lime or lemon juice, chili, salt, and other spices. Seafood, in particular, is rich in omega-3 fatty acids that reduce inflammation, lower blood pressure, and boost cognitive performance. This dish is also low in calories, making it perfect for anyone trying to maintain a healthy weight. The added vegetables, such as red onions and hot peppers, contain beneficial vitamins and antioxidants to promote overall health.
WHITE FISH CEVICHE
Delicious ceviche is sea fish marinated in lime juice and chili, with red onion, hot peppers.have it with a side of blue corn chips or serve on a tostada with some black beans.
Equipment
- 1 Lrg Bowl
Ingredients
- 1 Lbs White fish fillet such as Mahi-Mahi, Cod or Sea Bass
- 1 Cup Lime Juice
- 1 Cup Lemon Juice
- 1 Small Red Onion Sliced
- 3 Medium Habanero Red Peppers
- 1 Tsp Grated Ginger
- Salt to taste
Instructions
- Wash and dry the fish. Cut the fish into cubes or slices. What ever floats your boat.
- Remove any skin, scales or bones. It is important that you only have cubes or slices of lean meat similar in size. Put the fish to the side.
Wash all produce prior to prior to use.
- Squeeze the lemons and limes into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds. This lime juice will serve to cook the fish by marination.
- Put the fish cubes into the juice marinade.Make sure that the fish is covered by the juice. Store in a covered container in the fridge for about 20 to 30 minutes.
- Use some ice cubes to cool the fish faster. wait 15 minutes then check that the fish is “cooking” and turn gently so all the fish has plenty of contact with the lime juice.
- Cut open the peppers, remove the seeds and veins and cut into small pieces.
- Peel the onion and cut it into thin slices.
- Remove the ceviche from the refrigerator – the meat should already look cooked (the flesh should be opaque and about to fall apart). Add onion, chili , ginger, a pinch of salt and stir. Cover the ceviche again and leave it in the fridge for about 10 more minutes. Then it is ready to serve
