Peruvian Ceviche

I had been craving this ceviche ever since I went to Madrid and ate at a Peruvian restaurant that was incredible. I decided to do something out of my comfort zone and attempt this. This is not to be confused with mexican ceviche which doesn’t contain coconut milk and usually has avocado in it and made with different fish. The recipe calls for mahi mahi or seas bass but if you can’t find either there are a number of fish that it can be substituted for. I chose to serve this with sweet potato chips because I read that it wasn’t uncommon to see sweet potatoes and corn in Peruvian ceviche. Im so glad I did because the chips add a great texture element and the flavor compliments the tangy and creaminess of the ceviche. I also served this over white rice.

Recipe can be found here.

Step 1: Mince garlic, ginger, and habanero pepper.

Step 2: Squeeze enough lime juice to make at least 1/2 cup.

Step 3: Thinly slice red onions and soak in salty water to remove bitterness.

Step 4: Add salt to ginger, garlic, and pepper. Mash with knife to form a paste.

Step 5: Cut fish (I used Mahi Mahi) into 3/4" cubes and mix with ginger garlic pepper paste.

Step 6: Add lime juice and coconut milk. Cover and let sit in the fridge to marinate for 45-60 min. The acid from the lime juice cooks the fish. you can also let it marinate overnight.

Step 7: Add onions and cilantro.

Step 8: Place in a dish and you're all done! You can eat it by itself for a refreshing appetizer or serve over rice or lettuce for a meal. I think this pairs REALLY well with sweet potato chips. The crunchy texture and sweetness of the chip compliments the tangy and creamy flavor of the ceviche.