| Prep Time: 10 mins
| Cook Time: 20 mins
| Total Time: 30 mins
You may need: Dried Garlic Powder
Ceviche ("seh-VEE-che") is one of Peru's most widely known dishes. Ceviche is a fusion of flavors and a collision of Incan, Spanish, and Japanese influences, creating an iconic dish known around the world. Salty, tangy and a little spicy, ceviche pays homage to fresh seafood. Its also very quick and easy to make!
Ceviche starts with the freshest ocean white fish available: typically sea bass, halibut, flounder, sole, or mahi mahi. Talk to your local fishmonger about what fresh fish is available and save this recipe for when you find the good stuff. Fresh fish should never smell too fishy and you should use it the same day as purchased. If you're not a fan of raw fish, fear not! Substitute 1 pound of large shrimp for the fish. Briefly boiling the shrimp ensures it's perfectly safe to eat. Lightly blanching shrimp won't overcook it and allows it to marinate in the lime without becoming tough.
4-8 jumbo shrimp, peeled with tail-on
1 lb of fresh ocean white fish (sea bass, halibut, flounder, sole) cut into 1" cubes
1 - 1.5 cups of fresh lime juice (~8-10 limes)
4 cloves of garlic, minced
1/2 red onion, thinly sliced
1 avocado, peeled and cut into cubes
Handful of grape or cherry tomatoes, halved
1 tbsp of Piquant Post Aji Amarillo
1 tbsp of Piquant Post Aji Panca
Piquant Post Peruvian Pink Salt to taste (optional)
handful of cilantro, roughly chopped
Bag of sweet potato or blue corn chips
First step is to find a suitable piece of ocean fish. Talk to a fishmonger (trained fish handler) in a market, rather than just grabbing a piece of pre-wrapped fish from the cooler. The FDA has guidelines on handling fish to be consumed raw.
See the Alternates & Substitutions section below if you want to briefly cook your fish.
Any shrimp, calamari or octopus should be cooked before eating. You can purchase precooked at most supermarkets. Just thaw, rinse, then marinate in the lime juice.
If buying fresh shrimp, be sure to cook just long enough to turn bright pink. Don't overcook, otherwise the shrimp become tough.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Peel and clean shrimp, leaving tail on. Boil a pot of water and cook the shrimp for 2-3 minutes. Shrimp should be a bright pink color. Drain immediately and rinse with cool water to stop the cooking process. (Skip this step if using pre-cooked shrimp)
Juice the limes into a bowl. Prepare and cut the fish and other fresh ingredients. Whisk the Aji spices and garlic into the lime juice.
Since there is some risk with eating raw fish, you should talk to your market fishmonger and tell them you are making ceviche and request a piece of fish that has been handled properly to be safe to eat raw.
If in doubt about your piece of fish or to reduce risk, bake the whole piece fish in the oven at 350 for 8-10 mins or cook in a skillet for 4-5 mins per side. Then slice and marinate the fish for approximately 10 mins with ingredients from this recipe.
If you don't (or can't) eat raw fish, then any cooked / blanched seafood like shrimp, octopus, calamari, or mussels can be substituted and marinated in the lime juice. The key is not to overcook the seafood nor marinate it too long in the lime juice. Otherwise you may end up with tough, rubbery flesh.
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