Ceviche is one of the most refreshing warm-weather foods on earth, which is why you can find it on menus everywhere from New York to Buenos Aires. But for some reason, people get intimidated about making this Peruvian dish at home.
There’s something about preparing a raw-fish dish that can scare people away, but ceviche is actually one of the easiest (and most rewarding) dishes you can possibly make.
Sure there are some nuances – like getting the proper lime to salt ratio down, and knowing just how many chilies to use – but most of the battle is just in buying high quality ingredients.
After that you’re just a few short minutes of onion chopping and lime squeezing away from a belly full of delicious, chilled seafood.
- 5 ounces white fresh fish (such as flounder, fluke, octopus, shrimp or any firm white fish)
- 8 limes, juiced
- 1/4 red onion, finely julienned
- To taste salt
- 1 habanero chile, brunoise cut (finely diced)
- 1 Pinch Rocoto paste (a Peruvian pepper dating to pre-Incan times)
- 1 Mix all ingredient together in a bowl.
- 2 Garnish with some peruvian corns (cancha) and cubed sweet potatoes, and serve immediately.