Peruvian Style Ceviche
Prep time
Total time
Make a Peruvian ceviche easily by adding sweet raw corn, fiddling with the citrus and changing up the fresh herbs.
Author: Christine Tizzard
Recipe type: Seafood
Cuisine: Peruvian
Serves: 2 servings
Ingredients
- ½ red onion, thinly sliced and soaked in cold water 10 minutes
- 250 g fresh sea bass, sole, snapper or halibut, cut into chunks
- ½ clove of garlic, minced
- ½ tsp salt
- ¼ cup fresh orange juice
- ¼ cup fresh lemon juice
- ½ fresh red chili, thinly sliced
- 1 Tbsp chopped fresh mint
- 1 Tbsp chopped fresh basil
- 1-ear raw corn kernels
- Pepper to taste
- For serving: 4 small butter lettuce cups
- Garnishes: orange segments, 2 Tbsp fried shallots, 1 thinly sliced radish, drizzle extra virgin olive oil
Method
- Drain red onions and place in glass (nonreactive) mixing bowl.
- Add fish, garlic, salt, orange and lemon juice, chili, mint, basil, corn and pepper. Toss to combine, cover and refrigerate for 15 minutes.
- Portion ceviche into lettuce cups and serve with orange segments, fried shallots, radish slices and a drizzle of extra virgin olive oil.
Recipe by Christine Tizzard at htpps://christinetizzard.com/eat-raw-fish/