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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.