Easiest Peruvian Ceviche

For two people, I use the following. Easy to upscale. Play with chilli amounts if spicy is your thing.

Tilapia fillets or other firm white fish ( two fillets, weighing about 250g in total). Cubed
2 garlic cloves, chopped
pinch salt
pinch black pepper
2 teaspoons fresh coriander. Chopped
1/4 habanero chilli pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it, or any fresh red chilli)
4-5 limes, freshly squeezed and strained to remove pulp, enough to barely cover the fish
1/4 red onion, thinly sliced and rinsed

Directions:

1. Combine all ingredients except red onion and mix well.
2. Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.

To serve

Mix well and serve with one or two of the following ~
avocado slices (my favourite!), sweet potato slices, lettuce, corn, sliced radishes, extra coriander or other cold salad vegetables on the side, or even Doritos/popcorn.
20140621-191255-69175768.jpg

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s