Description
A simple delicious recipe for Peruvian Ceviche made with fish, chilies, lime, a splash of coconut milk and a hint of ginger. Easy, healthy flavorful!
Ingredients
Units
Scale
- 1/2 cup red onion, sliced very thin
- 1 pound fresh, firm, buttery white-fleshed fish (corvina, sea bass, escolar, mahi mahi), cut into 3/4-inch cubes or thinly sliced.
- 2 cloves garlic, grated
- 2 teaspoons habanero chili pepper, finely chopped; wear gloves. ( Or sub Ajo limo Pepper) or sub other chili pepper. If chilies are milder, feel free to add more.
- 1 teaspoon fresh ginger, grated
- 1 teaspoon salt
- 1/2 - 3/4 cups fresh lime juice, more to taste (3-5 limes)
- 1 tablespoon lime zest
- 1 cup coconut milk (whisked until smooth)
- 1/4 cup chopped cilantro
Instructions
- Soak the onions. Place the sliced onion in a bowl of generously salted water to soak (to remove bitterness)
- Combine. Cut the fish into small pieces and place them in a medium bowl. Gently stir the garlic, ginger, and chili pepper into the fish to distribute evenly. Add the lime juice, lime zest and coconut milk. Stir to incorporate, cover, and chill for 45-60 minutes.
- Drain the onions and add them along with the cilantro to the ceviche.
- Season. Taste and adjust salt and lime, adding more if necessary.
- Serve in a small bowl as an appetizer or over rice or greens for a main course.
Notes
Ceviche will keep for 2-3 days in an airtight container in the refrigerator.
Nutrition
- Serving Size:
- Calories: 233
- Sugar: 2.7 g
- Sodium: 667.4 mg
- Fat: 13.2 g
- Saturated Fat: 10.1 g
- Carbohydrates: 7.5 g
- Fiber: 1.7 g
- Protein: 22.4 g
- Cholesterol: 46.5 mg