peruvian ceviche

By sanmo_babe

Ingredients

• 1 pound skinless, boneless Pacific halibut or other firm white ocean fish, cut in a 1/4 -inch dice
• 1 cup freshly squeezed lime juice
• 1/2 red onion, finely diced
• 1 aji amarillo chile, seeds removed, minced
• 1/2 to 1 jalapeño, seeds removed, finely diced
• 1/2 -inch piece of fresh ginger, peeled and minced or grated
• 1/4 cup extra-virgin olive oil
• 1/2 bunch cilantro, finely chopped
• 1 1/2 teaspoons aji amarillo paste
• Salt, to taste
• Plantain chips or tortilla chips, for garnish
• Sliced avocado, for garnish

Details

Servings 4

Preparation

Step 1

1. In a large glass or nonreactive bowl, combine fish and the lime juice to cover. Marinate for 20 minutes, tossing occasionally. Drain the fish, reserving a quarter-cup of lime juice.

2. Combine the fish with the onion, chile, jalapeño, ginger, oil, cilantro and chile paste. Stir in the lime juice. Chill thoroughly. Drain the ceviche and season to taste with salt. Serve each portion in a chilled martini glass, garnished with plantain chips or tortilla chips and slices of avocado.