Peruvian Ceviche With Pickled Red Onions

Name: Peruvian Ceviche With Pickled Red Onions
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1/2 lb red onion, thinly sliced; 1/2 cup white vinegar; 1/2 teaspoon black pepper, cracked; 1/2 teaspoon cumin seed, roughly chopped; 1/2 teaspoon dried oregano; 2 garlic cloves, sliced; 1 tablespoon sugar; 3/4 teaspoon salt; 1 small beet, trimmed peeled and cut into 8 wedges; 1 lb halibut, skinless boneless and cut into 1/4 inch dice (or other firm white ocean fish); 1 cup fresh lime juice; 1/2 red onion, finely diced; 1 aji amarillo chile, seeds removed and minced; 1/2-1 jalapeno pepper, seeds removed and finely diced; 1/2 inch piece fresh ginger, peeled and grated; 1/4 cup extra virgin olive oil; 1/2 bunch cilantro, finely chopped; 1 1/2 teaspoons aji amarillo chili paste; salt, to taste; plantain chips or tortilla chips, for garnish; 1/3 cup pickled red onions, more as desired, for garnish; avocado, sliced for garnish

Submitted by threeovens

"This recipe comes from Ciudad in downtown Los Angeles. The onions need to pickle for a day, so plan ahead before making this. This recipe calls for halibut, but you can use any firm white fish. It also uses aji amarillo chilies, but jalapeno peppers can be substituted if need be."

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Ready In:: 1hr 10mins
Ingredients:: 22
Serves:: 4

ingredients

For the pickled red onions
¹⁄₂ lb red onion, thinly sliced
¹⁄₂ cup white vinegar
¹⁄₂ teaspoon black pepper, cracked
¹⁄₂ teaspoon cumin seed, roughly chopped
¹⁄₂ teaspoon dried oregano
2 garlic cloves, sliced
1 tablespoon sugar
³⁄₄ teaspoon salt
1 small beet, trimmed peeled and cut into 8 wedges
For the ceviche
1 lb halibut, skinless boneless and cut into 1/4 inch dice (or other firm white ocean fish)
1 cup fresh lime juice
¹⁄₂ red onion, finely diced
1 aji amarillo chile, seeds removed and minced
¹⁄₂ - 1 jalapeno pepper, seeds removed and finely diced
¹⁄₂ inch piece fresh ginger, peeled and grated
¹⁄₄ cup extra virgin olive oil
¹⁄₂ bunch cilantro, finely chopped
1 ¹⁄₂ teaspoons aji amarillo chili paste
salt, to taste
plantain chips or tortilla chips, for garnish
¹⁄₃ cup pickled red onions, more as desired, for garnish
avocado, sliced for garnish

directions

The day before making the ceviche, place sliced onions in a medium saucepan and cover with water; bring to a boil, remove from heat, then strain onions and set aside.
In the saucepan, combine vinegar, black pepper, cumin seeds, oregano, garlic, sugar, salt and beet; bring to a boil, reduce heat and simmer 7 minutes.
Add the onions and simmer an additional 7 minutes.
Place mixture in a covered container and refrigerate at least one day.
This makes more than is needed for the ceviche, but the pickled onions can kept up to a month, in the refrigerator, and used in other dishes, like salad, and as a garnish.
To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally.
Drain fish, but reserve 1/4 cup of the lime juice.
To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice.
Chill thoroughly (I chill overnight).
Drain ceviche and season to taste with salt.
Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.

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RECIPE SUBMITTED BY

LucyS-D

Brentwood, 72

We may live without poetry, music and art;   We may live without conscience and live without heart; We may live without friends; we may live without books, But civilized man cannot live without cooks.   He may live without books -- what is knowledge but grieving? He may live without hope-- what is hope but deceiving? He may live without love -- what is passion but pining? But where is the man that can live without dining? -- Owen Meredith     I'm an all-American original, having lived in Hawaii, New York, Texas, South Carolina, and Miami.  I also served 7 years in the US Army.  My husband is from Bogota, Colombia and has also lived in the former Soviet Union.  But now we are both in NY.   Tomasi enjoyes a bath! <a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view&current=tomas.jpg target=_blank><img src=http://i845.photobucket.com/albums/ab15/luseaann/tomas.jpg border=0 alt=Photobucket /></a>   Some of my recipes: <object width=480 height=360 data=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw type=application/x-shockwave-flash> <param name=data value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=src value=http://w845.photobucket.com/pbwidget.swf?pbwurl=http://w845.photobucket.com/albums/ab15/luseaann/12cdcf0a.pbw /> <param name=wmode value=transparent /> </object> <a href=http://photobucket.com/slideshows target=_blank><img src=http://pic.photobucket.com/slideshows/btn.gif alt=/ /></a><a href=http://s845.photobucket.com/albums/ab15/luseaann/?action=view?t=12cdcf0a.pbw target=_blank><img src=http://pic.photobucket.com/slideshows/btn_viewallimages.gif alt=/ /></a>     I also have the genealogy bug!  I've been tracing my roots for at least 10 years.  One branch came to America just after the Mayflower in the early 1600s.  Others came in the early 1700s, late 1890s.  So, my American roots run pretty deep and I am deeply patriotic.  Just wish someone had thought to same me some land!

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