|Burst of flavors from citrus fruits, garlic, onions, and fresh parsley!|
|*This is Boss' Peruvian way to have ceviche: with toasted corn, sweet potatoes, and veggies!|
|Remember: it's important to use very fresh and good quality fish for this!|
|Slice the fish carefully into chunks by slicing by the lines!|
Yield: For 4-6 people
My version of Peruvian Ceviche using ingredients readily available in Manila, Philippines.
|Since the Peruvian spices aren't available, I used the Filipino Siling Labuyo to add spice to this dish!|
- 1 1/2 lbs. very fresh and good quality fish fillets (We used tuna here, but you can use Mahi-Mahi, Corvina, Halibut, etc.)
- 1 red onion, sliced very thinly
- 1 cup freshly squeezed lemon or lime juice (from about 5-6 lemons and/or limes)
- Juice of 1/2-1 orange (to reduce acidity of citrus)
- 1-2 tablespoons of milk (to reduce acidity of citrus)
- 1-2 pcs. of Siling Labuyo or Bird's Eye Chili or Jalapeño Peppers, chopped
- 1-2 sprigs of fresh cilantro, Wansoy or Chinese parsley
- Salt and pepper to taste
- Olive oil to taste
- Chopped cilantro to taste
- Prepare the fish fillet: Remove the scales, fish skin, and fish bones using your knife and clips. Clean the fish thoroughly afterwards.
- Cut the fish into small cubes, removing the black parts if ever. Place in a glass bowl, with cold water and 1 tablespoon of salt. Cover and put in the refrigirator.
- Prepare the onions and chop the peppers. Rub the thin onion slices with salt and rinse under cold water. Set aside.
- Meanwhile, juice the lemons or limes along with the orange.
- Place the citrus juices in another glass bowl and gradually whisk and add the milk. Do this fast to prevent curdling.
- Rinse the fish. In another glass bowl, add in the cubed fish, onions, peppers, and cilantro sprigs. Pour over it the citrus mixture and mix thoroughly. Add salt if needed. If ever the mixture is too acidic in taste for you, add in a couple of ice cubes to the mixture to reduce acidity.
- Cover with plastic wrap and refrigerate for about 10-15 minutes.
- Remove the cilantro sprigs and hot peppers from the mix. Taste the mixture and add seasoning if needed for it.
- Use a slotted spoon to remove the fish and onions from the citrus mix. Put in a serving bowl, and drizzle with olive oil and chopped cilantro.
- Serve immediately with your choice of garnishes and toppings.
|Squeeze as much lemon juice as you can! You should get around 3 tablespoons!|
|The most authentic Peruvian ceviche in its purest form: made by Boss!|