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Peruvian Ceviche

Peruvian Ceviche

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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Servings
4
Difficulty
Easy

About the Author

Marcus Rodriguez

Marcus Rodriguez

Professional chef with 15 years experience in Mexican and Latin American cuisine. Always happy to share family recipes passed down through generations.

Instructions

1
Soak sliced red onion in ice water for 10 minutes to mellow the flavor. Drain and pat dry.
2
Place cubed fish in a non-reactive bowl. Season with salt and let sit for 5 minutes.
3
Add lime juice, garlic, ginger, and aji amarillo. Gently toss to combine. The fish will begin to "cook" in the acid.
4
Let marinate for 10-15 minutes for medium "doneness". The fish should be opaque on the outside but still slightly translucent in the center.
5
Add drained red onion and cilantro. Toss gently and taste for seasoning.
6
Serve immediately in shallow bowls with the leche de tigre (the citrus marinade), accompanied by sweet potato slices, corn rounds, and cancha.

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