Photo: Simple Ceviche Recipe
Ingredients
- 1 pound yellowtail snapper or sea bass fillets, cut into 1/2-inch pieces
- 1/2 medium red onion, very thinly sliced
- 3 limes, juiced
- 1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero
- Kosher salt and freshly ground black pepper
- 1/2 cup fresh cilantro leaves, coarsely chopped, for garnish
- Canchita, recipe follows
Directions
In a large mixing bowl, combine the fish with the onion, lime juice, and chile; season with salt and pepper. Toss gently to combine, being sure to coat the fish with the lime juice. Cover and refrigerate for 30 to 45 minutes, do not marinate longer or the acids from the lime will make the fish mushy. Serve cold with cilantro and canchita on top. .
*Note: The aji amarillo is traditional chile in Peru and available at any Latin grocery but not in many mainstream supermarkets. In substitute you can use a habanero or any other hot chile.
Canchita, the Un-popped Popcorn of Peru:
- Vegetable oil, for frying (about 2 cups)
- 1 to 2 cups canchita corn (also known as chulpe)
- Salt
Heat the oil in a large pot over medium-high heat for 2 minutes. Add the chulpe corn, cover the pot and reduce the heat to medium. Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning. Once the popping slows, after about 6 to 8 minutes, drain the canchita on a platter lined with paper towels to remove excess oil. Season with salt while the corn is still warm and serve with ceviche.
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By kelly.cobilich_...
pinebrook, 70
on August 17, 2009
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not that it matters but I am also peruvian and its missing garlic gloves or ground
and the reason why the fish is not cooking is cause of the acid in the Lime.
peruvian lime are more acid.never squizzle the lime to the point of the white of the lime.
I let my ceviche marinate for about 1 to 2hrs and use only Tilapia Fish
also the onions get washed in water for 1hr then last placed in fish when ready
hope this helps
thanks
By dennisse19_11736036
Kailua, HI
on March 15, 2009
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Im from Peru and this is not a peruvian ceviche.
By fowl0056_10291159
Playa del Rey, CA
on December 15, 2008
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I made this to go with the beef saltado and papas huancaina. I made extra care to prepare it with about 30-40 min. of time to soak in the lime juice. Ingrid said the fish would disintegrate if left to soak longer than that. I took it out to serve it w/ the canchita (THAT turned out very well after 45 min., and the flesh of the fish was still too pink to serve. After leaving it for several hours longer (didn't serve with the meal, I tasted it to find that the flavor was far too bland and fishy (I used fresh red snapper that I bought only an hour before preparing. Disappointing recipe...a waste of time and money. Find a different ceviche recipe and definitely do the canchita, beef saltado, and papas with it.
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