I was lucky enough to spend the weekend with my parents last weekend, an experience which will now be called The 2015 Summer Culinary Adventure Part 1. Both of my parents love to cook (a passion which finally rubbed off on me after college) so our lives seem to revolve around creating lunch and dinner menus every day I'm there (breakfast is used to plan).
One warm day, we decided on a Peruvian ceviche for lunch. This light, refreshing, cold dish is perfect when it's heavy and humid out. Since it's that time of the year, I'm sharing the recipe with all of you today!
Just a note: There seem to be a zillion ways to make ceviche so feel free to play around with the recipe.
One warm day, we decided on a Peruvian ceviche for lunch. This light, refreshing, cold dish is perfect when it's heavy and humid out. Since it's that time of the year, I'm sharing the recipe with all of you today!
Just a note: There seem to be a zillion ways to make ceviche so feel free to play around with the recipe.
CEVICHE!
Serves 4
1 lb fresh, sushi grade fillet of Mahi Mahi or another firm white fish, cut into cubes
Juice of 2 limes
½ to ¾ of an inch of grated ginger
2-3 cloves minced garlic
2/3 of a jalapeño, chopped (up to you if you want to keep the seeds)
½ tsp of hot pepper paste (like Harissa)
1-3 tsp fish broth (optional, I didn't have any so I didn't use it)
1-3 tsp milk (I used light coconut)
Salt to taste
Combine all of the ingredients and marinate for 20 minutes.
Taste and adjust with more pepper paste/milk/garlic if needed.
SALSA CRIOLLA (marinated red onion)
1 small-medium red onion, sliced very thinly
Juice of 1/2-1 lime
1 tbsp red wine vinegar
Pinch of red pepper flakes
1-2 tsp chopped cilantro
Salt to taste
Mix everything except for the salt and let marinate for 1 hour. Salt just before serving. OPTIONAL: To help make the raw red onion more easily digestible, you can let the sliced onions sit in ice water for a little bit.
I had some sliced radishes on the side but sliced jicama would have been even better. You can also serve the ceviche with plantain chips if you need some starch. Serve before, after or next to a simple spinach or arugula salad with chopped tomatoes and avocado and you're good to go!
Enjoy!
Serves 4
1 lb fresh, sushi grade fillet of Mahi Mahi or another firm white fish, cut into cubes
Juice of 2 limes
½ to ¾ of an inch of grated ginger
2-3 cloves minced garlic
2/3 of a jalapeño, chopped (up to you if you want to keep the seeds)
½ tsp of hot pepper paste (like Harissa)
1-3 tsp fish broth (optional, I didn't have any so I didn't use it)
1-3 tsp milk (I used light coconut)
Salt to taste
Combine all of the ingredients and marinate for 20 minutes.
Taste and adjust with more pepper paste/milk/garlic if needed.
SALSA CRIOLLA (marinated red onion)
1 small-medium red onion, sliced very thinly
Juice of 1/2-1 lime
1 tbsp red wine vinegar
Pinch of red pepper flakes
1-2 tsp chopped cilantro
Salt to taste
Mix everything except for the salt and let marinate for 1 hour. Salt just before serving. OPTIONAL: To help make the raw red onion more easily digestible, you can let the sliced onions sit in ice water for a little bit.
I had some sliced radishes on the side but sliced jicama would have been even better. You can also serve the ceviche with plantain chips if you need some starch. Serve before, after or next to a simple spinach or arugula salad with chopped tomatoes and avocado and you're good to go!
Enjoy!
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