Peruvian Ceviche

Fresh chunks of firm white fish, marinated in lime juice, garlic and chilli to create a delicious, fresh tasting healthy dish that is great at any time of the day.

Other South American countries have versions of Ceviche, but the Peruvians are the masters of delicious, simple, fresh seafood so I am going with them. You can get this everywhere in Peru and it is always delicious and ridiculously cheap.


Ingredients

• 400g firm, white fish, filleted and skinned. I've made this with plaice and it was perfect, scallops would be delicious as well or even a mix.
  
• 4 - 6 cloves of garlic, finely diced
• 1 chilli
• 6 - 8 limes. You need enough juice to cover the fish
• 1/2 red onion
• Salt and pepper
  

Instructions

• Coat the fish in the garlic, chilli, salt and pepper
• Cover in just enough lime juice to cover the fish
• Very finely slice the red onion and place on top
  
• Cover and leave in fridge for at least 2 hours but overnight would be fine as well
• Taste the marinade for seasoning and strength. This varies alot in Peru from mild to blow your head off, so it is up to you how you want it. A bit of tabasco at the end could be used to fire it up
  
• Serve with iceburg lettuce, baked sweet potato and corn on the cob sliced into about 2 inch lengths

Notes

• I went to a party where the ceviche was served in mussel shells which was pretty cool. If you want to do this then just finely dice the fish and the onion instead of slicing.
• Other ceviche recipes have things like tomato, green peppers and coriander in them as well. Feel free to experiment and other things like squid, sea bass and salmon as they would all work as well, but you need a fish that will hold together after it is 'cooked' in the lime juice.