Ceviche originates from Peru's coastal region. It usually features a durable white fish, fresh vegetables, and lime juice. What makes this dish so unique is that the fish is actually cooked by the acid of the lime juice. When the fish is soaked in the acid for a few hours, the proteins are denatured creating the same affect on the fish as a traditional heat source. Because of this unique method of preparation, Ceviche is rich in distinct, natural flavors. The habanero pepper provides heat to this dish without the strong flavor of a jalapeno or Serrano pepper.
Ingredients:
1/2 pound tilapia fillet, cubed
2 tspn fresh cilantro, chopped
4 cloves garlic, chopped
1/4 habanero pepper, seeded and chopped
juice of 6 fresh limes (strain to remove pulp)
1/2 tspn salt
1/4 tspn pepper
1 red onion, sliced into thin sheets
Preparation:
- Add all of the ingredients except the red onion to a bowl. There should be enough juice from the limes to cover the cubes of fish.
- Put the pieces of the red onion on top of the fish mixture and then put the bowl in the refrigerator for 3 hours.
- Remove bowl from the refrigerator and then remove the pieces of red onion.
- Dice about 1/2 of the red onion and add it back to the ceviche and stir all of the ingrdients together.
- Serve with warm tortilla chips and guacamole.
Peru
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