Ceviche, also cebiche, seviche, or sebiche is a South American seafood dish originating in Peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, and spiced with ají, chili peppers or other seasonings including chopped onions, salt, and coriander.
Because the dish is eaten raw, and not cooked with heat, it must be prepared fresh and consumed immediately to minimize the risk of food poisoning. Ceviche is often eaten as an appetizer; if eaten as a main dish it is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce, maize, avocado, or cooking banana.
- 2 lbs tilapia fillets or 2 lbs other firm white fish fillets cubed
- 8 -10 garlic cloves chopped
- 1 tsp salt
- ½ tsp black pepper
- 2 tsp fresh cilantro chopped
- 1 habanero pepper seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
- 8 -12 limes freshly squeezed and strained to remove pulp, enough to cover fish
- 1 red onion thinly sliced and rinsed
- Combine all ingredients except red onion and mix well.
- Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
- Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
- It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.
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