Simple Peruvian Ceviche

Recipe by Susan 2
READY IN: 30mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed
  • 8 -10
    garlic cloves, chopped
  • 1
    teaspoon salt
  • 12
    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
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DIRECTIONS

  • Combine all ingredients except red onion and mix well.
  • Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
  • Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
  • It is important to 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.
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