Peruvian Fish Ceviche

11/19/2023

Ingredients
1 pound fresh white Fish (like mahi mahi, sea bass, or flounder), cut into small cubed
Lime juice - about 10 to 15 limes
1 medium onion - thinly sliced
¼ cup fresh cilantro leaves - chopped
2 to 3 chili peppers , finely chopped with seeds removed
Kosher salt and freshly ground black pepper
1 clove garlic - minced
1 small piece ginger - grated (approximately ½ inches) - opitional

Directions

Marinate the Fish: Cut fish into 1/4 -inch slice In a bowl, combine the fish cubes with lime juice, ensuring the fish is completely covered. The acidity of the lime will 'cook' the fish. Let it marinate for about 10-30 minutes, depending on how 'cooked' you prefer your fish.
Prepare the Flavor Base: In another bowl, mix the minced garlic, grated ginger, salt, and pepper. This mixture will add depth to the ceviche.
Combine Ingredients: After the fish has marinated, add the sliced red onion, chopped cilantro, and the flavor base to the fish. Mix gently but thoroughly.
Adjust Seasoning: Taste and adjust salt, pepper, or lime juice as needed. The ceviche should be a harmonious balance of spicy, salty, and tangy flavors.
Serve: Arrange slices of sweet potato and rounds of corn on the serving plate. Spoon the ceviche over or alongside these accompaniments.
Garnish: Optionally, garnish with additional cilantro or slices of chili.
Serve Immediately: Ceviche is best enjoyed fresh, so serve it immediately after preparation.Chill the Ingredients: Keeping all ingredients chilled until serving enhances the refreshing taste of the ceviche.

Tips

Freshness is Key: Ensure your fish is extremely fresh, as it is the star of the dish.
Marinating Time: Adjust the marinating time based on how raw or 'cooked' you prefer your fish,
Chill the Ingredients: Keeping all ingredients chilled until serving enhances the refreshing taste of the ceviche.
Ceviche is best when it is served within 10 to 30 minutes after marinating.
You can substitute medium shrimp or scallops . just cut them into ½ inch chunks.