This Peruvian-inspired ceviche recipe is fresh, bright, and packed with flavor. I have used fresh sea bass in the recipe below, although mahi mahi seems to be quite popular as well.
The recipe below is for roughly 8 portions.
Peruvian-Inspired Ceviche
This Peruvian-inspired ceviche recipe is fresh, bright, and packed with flavor. I have used fresh sea bass in the recipe below, although mahi mahi seems to be quite popular as well. The recipe below is for roughly 8 portions.
Ingredients
- 32oz fresh sea bass fillets, cut into 3/8” cubes
- 2 tsp kosher salt
- Juice of 6 limes
- 1 red onion
- ½ habanero pepper, seeds & stems removed, finely minced
- 1 Tbsp ahi amarillo paste
- ½ cup fresh cilantro, roughly chopped
- 1 tsp fresh ginger, minced
- 1 tsp fresh garlic, minced
- Kosher salt and freshly-ground black pepper, to taste
Instructions
- Cut the sea bass into equal-sized pieces and rinse under cold water.
- Gently drain on paper towels and dry the cubes of fish.
- Season sea bass lightly with salt.
- Allow the fish to sit while you prepare the leche de tigre ceviche marinade.
- For the marinade, combine the juice of 6 limes with the red onion, habanero, ahi Amarillo paste, cilantro, ginger, and garlic.
- Mix the marinade with the sea bass and allow the ceviche to sit for roughly 20-30 minutes in the fridge before serving.
Notes
When preparing to make this recipe, try to acquire the highest-quality and freshest seafood you can. This is best eaten right after it is prepared.
