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!
- 1/2 cup red onion, sliced very thin
- 2 cloves garlic, chopped
- 1 habanero chili pepper ( or Ajo limo Pepper)
- 1 teaspoon fresh ginger, finely minced
- 1 teaspoon salt
- 1 pound fresh firm, buttery white-fleshed fish (corvina, sea bass, escolar, mahi mahi) cut into 3/4 inch cubes, or thinly sliced.
- 1/2 – 3/4 cup 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
- Place the sliced onion in a bowl of generously salted water to soak (to remove bitterness)
- Using gloves, de-seed the pepper, and chop two teaspoons ( half a habanero) finely. Finely chop the garlic, and ginger. Add the salt and using the flat surface of a chef’s knife mash it together until it becomes a fine paste.
- Cut the fish and place it in a medium bowl. Gently stir the chili-garlic paste in with the fish, to distribute evenly.
- Add the lime juice, zest and coconut milk. Stir to incorporate and cover and chill for 45-60 minutes.
- Drain the onions and add them along with the cilantro to the ceviche.
- 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.
Ceviche will keep 2 days. in the fridge.
This can be made with crispy tofu. Make the salt and pepper version of this Crispy tofu using extra firm tofu cut into small 3/4 inch cubes. After crisping, place on a paper towel-lined plate in the fridge and chill. Proceed with recipe, adding tofu in place of fish and refrigerate once more for 30 minutes.
- 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
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