Ceviche is a dish popularized in South America and is made from raw pieces of fish that is marinated fruit juice and other seasonings. The traditional Latin dish can be traced back to the Incans.
Our pick for traditional Peruvian ceviche comes from Food.com.
Click here for reviews and nutritional information.
2 lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed
8 -10 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh cilantro, chopped
1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
8 -12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
1 red onion, thinly sliced and rinsed
- Combine all ingredients except red onion, mix well.
- Place red onion on top – marinate in the refrigerator for at least 2-3 hours before serving.
- Mix well before serving; serve with lettuce, corn, avocado or other cold salad vegetables on the side.
TIP: Use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.