Peruvian Fish Ceviche Recipe
Peruvian Fish Ceviche has to be the healthiest, most delicious meal out there. It’s extremely filling, has no carbs, it’s full of omega 3, protein and it’s delicious. I used to eat this fish recipe daily.
When I started eating kosher it was one of the meals I missed the most. I had to find a way to have it again; I began making it on my own. The traditional Peruvian recipe adds sweet potato and corn. I bypass these 2 ingredients because it’s easier for me and I find I don’t need the carbs. Feel free to add the potatoes as you like or plantains.
The quality of fish is important for this dish, as you can truly taste the fish. In Peru the fish used the most is Corvina, a cold water fish. I also find it taste the best with corvina, but, others such as halibut or Mahi-mahi also work.
The traditional recipe for Peruvian ceviche calls to use key limes. key limes are hard to find and small. I use regular limes which give the same flavor and allow me to use less of them.
The ceviche takes 5 minutes to assemble. Its easy, nutritious and delicious. Enjoy!
Peruvian Ceviche Ingredients
- ½ lb Corvina fish. Halibut, Mahi-mahi or halibut also works
- 6-8 Limes. Depends How juicy you want it.
- ½ red onion thinly sliced
- ¼ Jalapeño peppers thinly sliced round
- 6 Butter lettuce leaves
- Cilantro leaves
Ceviche Assembly
- Cut the onion very thin to make vertical slices and soak into a bowl of water
- Rinse the fish with cold water
- Cut the japaleño in the middle and cut very thin slices
- Cut the fish into small cubes
- Place the cubed fish, onion and jalapeño into a bowl.
- Squeeze the limes into it. Make sure to get all the fish to be soaked in the lime.
- Sprinkle about 1 tbls of salt. I like mine salty, try for flavor.
- Garnish with cilantro
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