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Classic Peruvian-Style Fish Ceviche

Name: Classic Peruvian-Style Fish Ceviche
Prep time: 5 min
Total time: 10 min
Yield: 6
Cuisine: Latin
Ingredients: 1 pound fresh ocean fish such as sea bass, grouper, or striped bass, cut into 1/4-inch slices (see note); 1/2 cup lemon, lime, or sour orange juice, or a combination; 1 small red onion, finely sliced; 1/4 cup chopped fresh cilantro leaves; 1 to 2 jalapeño peppers, ribs and seeds removed, rinsed, and finely minced; Kosher salt and freshly ground black pepper

Sashimi and crudo may be the John and Paul of the raw seafood band, but ceviche is the George. A little less popular, a little less flashy, but altogether more complex, sharper, and complex, with a bit of acid. It differs from George in one key way though: It's really easy to get into.

10 min total 5 min prep 6 104 cal

Ingredients

6 serv.

1 pound fresh ocean fish such as sea bass, grouper, or striped bass, cut into 1/4-inch slices (see note)
1/2 cup lemon, lime, or sour orange juice, or a combination
1 small red onion, finely sliced
1/4 cup chopped fresh cilantro leaves
1 to 2 jalapeño peppers, ribs and seeds removed, rinsed, and finely minced
Kosher salt and freshly ground black pepper

Instructions

Tap a step to mark it done

1 Combine fish, juice, onion, cilantro, and jalapeño in a large bowl and gently fold with your hands to combine. Season to taste with salt and pepper. Allow to marinate for at least 5 minutes, folding occasionally. ( See chart and image above for marinating time guidance.) Transfer to a serving platter and serve immediately with boiled corn and sweet potatoes, if desired.

Latin AppetizerAppetizers and Hors d'Oeuvres

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