There are tons of recetas de comidas out there for ceviche, but if you’re looking to try something new, check out this Peruvian ceviche recipe.
Gather the Ingredients. – To make this recipe, you’re going to need a pound of skinless, boneless fish cut into one-quarter-inch cubes. You can use tilapia, sea bass, striped bass, grouper, sole or flounder. Just be sure you stay away from oily fish like mackerel, sardines, and tuna. You’re also going to need one cup of freshly squeezed lime juice, half a red onion chopped, one diced jalapeno, one minced aji amarillo chile, one and a half teaspoons of aji amarillo paste, half-an-inch pieces of ginger that you can grate or mince, half a bunch of chopped cilantro, four tablespoons of extra virgin olive oil, and some salt.
“Cooking” the Ceviche. – Get a large bowl, and pour the lime juice over it. This part is a little tricky, because you need to let the fish marinate for just the right amount of time. Many recipes suggest letting the fish set in the lime juice overnight, but that’s far, far too long. You’re only going to want to let the fish marinate in the refrigerator for about 10 to 20 minutes. You’ll know it’s done when it turns an opaque color. If you let it sit too long, the consistency will suffer.
Making the Finished Dish. – Once the fish is done “cooking,” drain off the lime juice, but save about a quarter-cup of it. Then, combine it with the rest of the ingredients, and pour the amount of lime juice you’d like over everything. It’s all a matter of taste. Add some salt — to taste, as well — and then serve. Ceviche goes well with tortilla chips, plantain chips, or even slices of avocado.