Fresh raw fish cured in citrus juices, spiced with chili peppers and red onion. Vibrant, light, and authentically zesty. I could eat it every day!
*Read the full description below for fish suggestions.*

Ceviche (Peruvian)

Stephanie Sharpe

@steph

2 days ago

Fresh raw fish cured in citrus juices, spiced with chili peppers and red onion. Vibrant, light, and authentically zesty. I could eat it every day! *Read the full description below for fish suggestions.*

#fish#peruvian#citrus#spicy

Recipe

Ingredients

·1 lb white fish, cubed**

·1/2 cup lime juice

·1/4 red onion, thinly sliced

·1 habanero pepper, minced (less if you don't like spice)

·1/4 cup fresh cilantro

·Salt to taste

Directions

1.Toss fish with salt and lime juice in a glass bowl.

2.Marinate in the fridge for 15-20 minutes until the fish turns opaque.

3.Stir in the red onion, chili, and cilantro just before serving.

Serve with crispy plantain, tortilla chips, or taro chips.

·*About the fish you choose:

For this recipe, you want a fish that is firm, mild-flavored, and high-quality. Because the lime juice "cooks" the fish, you need a variety that will hold its shape and texture rather than disintegrating or turning mushy.

Here are the best options

Sea Bass (or Chilean Sea Bass): The gold standard. It has a beautiful, firm texture and a clean flavor that absorbs the citrus marinade perfectly.

Red Snapper: A very popular and accessible choice. It is firm enough to withstand the acid and has a classic, mild profile.

Halibut: A fantastic "meaty" option. It’s dense and holds its shape very well, making it excellent for chunkier ceviche.

Mahi-Mahi: Very dense and lean, which makes it perfect for a quick cure. It’s a great choice if you want something with a bit more substance.

Sole or Flounder: A more delicate option. Can become a not so pleasant mushy texture, so eat immediately.

Since the fish is consumed raw, it is non-negotiable that you purchase it from a trusted fishmonger or high-quality grocery store specifically labeled for raw consumption. Ask the fishmonger or produce manager: I'm making ceviche; is this fish safe to eat raw?

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