Peruvian Ceviche With Fresh White Fish

Ingredients
    Marinade
  • 1 cup Fresh lime juice (Use freshly squeezed lime juice for the best flavor.)
  • 1 tbsp Minced garlic (Fresh garlic is recommended for a more vibrant flavor.)
  • 1 tsp Salt (Adjust salt to taste.)
  • 1/2 tsp Ground cumin (Adds a warm, earthy flavor to the marinade.)
    • Main Ingredients
  • 1 lb Fresh white fish (such as halibut or sea bass) (Ensure the fish is fresh and of high quality for best results.)
  • 1 red Red onion, thinly sliced (Adds a mild onion flavor and a pop of color to the ceviche.)
  • 1 bunch Fresh cilantro, chopped (Provides a fresh and herbal element to the dish.)
  • 2 stalks Fresh celery, finely chopped (Adds a crunchy texture and a subtle flavor to the ceviche.)
  • 2 large Fresh tomatoes, diced (Choose ripe tomatoes for sweetness and juiciness.)
  • 1 avocado Ripe avocado, diced (Adds creaminess and richness to the ceviche.)
  • 1 hot pepper Aji Amarillo or jalapeño pepper, finely chopped (Adjust the amount based on your spice preference.)
Instructions
    Preparing the Ceviche Marinade
  1. 1
    Make the MarinadeIn a mixing bowl, combine freshly squeezed lime juice, chopped red onion, minced garlic, chopped cilantro, diced jalapeño, salt, and pepper. Mix well to combine all the flavors.
    For a spicier kick, leave the jalapeño seeds in. Adjust salt and pepper to taste.
  2. 2
    Marinate the FishCut the fresh white fish into bite-sized pieces and place them in the marinade. Gently toss to ensure all the fish is coated. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
    Use a firm white fish like sea bass, halibut, or sole for the best texture.
    3. Finishing the Ceviche
  3. 3
    Add the Final TouchesBefore serving, mix in some diced tomatoes and avocado into the marinated fish. Adjust seasoning if needed.
    The acidity of the lime juice will 'cook' the fish, so don't leave it marinating too long or it will become tough.
  4. 4
    Serve and EnjoyDivide the ceviche into serving bowls or plates. Garnish with extra cilantro leaves and serve with some crunchy corn kernels or plantain chips on the side.
    Ceviche is best enjoyed fresh and cold, so serve immediately after adding the final touches.

Nutrition Facts

Servings 4

Serving Size 1

Amount Per Serving
Calories 240kcal
% Daily Value *
Total Fat 13g20%
Saturated Fat 2g10%
Cholesterol 48mg16%
Sodium 640mg27%
Potassium 890mg26%
Total Carbohydrate 11g4%
Dietary Fiber 5g20%
Sugars 4g
Protein 30g60%
Net Carb 6g

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • Use a firm white fish like sea bass or halibut for the best texture.
  • Cut the fish into small, uniform pieces to ensure even marination.
  • Marinate the fish in the citrus juice for at least 15-20 minutes to "cook" it.
  • Add finely chopped red onion for a punch of flavor and texture.
  • Adjust the amount of chili peppers to suit your spice preference.
  • Serve the ceviche cold with sweet potato, corn, and lettuce on the side.
  • Garnish with fresh cilantro and a sprinkle of sea salt before serving.
  • Don't forget to chill the plates before serving to keep the ceviche cold.
Read it online: https://simplydeliciousbites.com/recipe/peruvian-ceviche-with-fresh-white-fish/

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