Ceviche

My ex-wife is from Peru and this is her recipe for the best, most authentic ceviche (seh-VEE-chay) on the planet! I say that because Peru is the birthplace of ceviche. It is traditionally served with a side of sweet potato slices and large kernel Andean corn on the cob, called “choclo”. This recipe is for fish ceviche (“ceviche de pescado”) but ceviche comes in all forms of seafood including shrimp, octopus, squid, scallops, salmon, you name it…and it’s all delicioso! 

 

Ingredients (For 4)

• 2 pounds white, fleshy fish fillets (sea bass, sole, halibut, tilapia or flounder) totally deboned and cut into 1 inch cubes
• 1 red onion, cut in 1/2 lengthwise and sliced thin
• ½ to a whole aji Amarillo (normally in the freezer section), rib and seeds removed, diced (½ pepper = hot and a whole pepper = very hot…bien caliente!)
• 8 cloves garlic
• 12-16 key limes, juiced (Or the tartest limes you can find)
• 1 bunch fresh cilantro leaves (Use fresh cilantro. The aroma is incredible!)
• White pepper (optional)

Directions

·         Smash and dice 6 garlic cloves. Place fish filets in a large plastic bag and add the chopped garlic. Shake the bag to cover the fish with garlic. Place the bag of fillets in a large bowl half filled with ice and allow to marinade for 2 hours, changing the ice as needed.

·         After 90 minutes, juice the limes and reserve.

·         Combine aji, remaining garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.

·         Remove fish from bag, cut into 1-2 inch cubes and place in the casserole dish.

·         Mix the lime juice, aji and garlic mixture and pour over the fish to cover totally. Add white pepper to taste. Sprinkle with ¾ of the cilantro and let marinate for 30 minutes.

·         At the 25 minute mark, add onion slices and stir into the marinating fish. Taste the ceviche to make sure it’s not too acidic. If so, add 1 or 2 ice cubes directly into the marinade and allow to melt before serving. This will cut the acidity.

Divide the ceviche among 4 dishes, bowls or large Martini glasses and garnish with remaining cilantro. BE SURE TO RESERVE THE MARINADE!  (See TIP below)

TIP:  Save the marinade, called tiger’s milk, or “leche de tigre”. In Peru it is customary (if not obligatory, for the men at least) to drink shots of leche de tigre after the meal. This potent drink is also the best cure for a hangover I have ever had!

Just a Word of Caution: The lime juice does cook the fish - partially or completely, depending on how long it is marinated. But the acid does not kill bacteria as well as cooking with heat does, so it’s very important to start with the freshest fish possible. That being said, I have made this dish hundreds of times, with both fresh and frozen fish, and have never had a problem.