Peruvian Ceviche

Ingredients

• •400 g White fish
• •1 teaspoon Salt
• •150 ml Lime juice
• •0.5 teaspoon Black pepper
• •1 medium Red onion
• •2 tablespoons Olive oil
• •3 cloves Garlic
• •1 medium Onion

Instructions

1. 1

   Cut fresh white fish (sea bass or halibut) into 1-inch cubes. Keep cold.

   💡 Transparent flesh means done. Carryover cooking continues after removing.

2. 2

   Cut red onion into thin half-moons. Soak in ice water for 15 minutes to remove bitterness.

   💡 Cook until translucent but not browned for base. Caramelize for sweetness.

3. 3

   Squeeze lime juice and combine with aji amarillo paste, salt, and garlic.

   💡 The finish.

4. 4

   Drain onions and add to the lime mixture. Add fish cubes and stir gently.

   💡 Toast until raw smell disappears.

5. 5

   Let marinate for exactly 3-5 minutes - the acid will cook the fish.

   💡 Low and slow yields tender results.

6. 6

   Add freshly chopped cilantro, celery, and rocoto pepper if desired.

   💡 Taste and adjust salt last.