Ceviche is considered the national dish of Peru, but it's served throughout Latin and South America and the Caribbean. Consisting of fish marinated in citrus juices, which denatures the protein and gives the texture and appearance of cooked fish, it began as a way to preserve fish in lieu of refrigeration. Serve with plantain chips, corn nuts or tortilla chips.
Ingredients
- 1 ½ pounds striped sea bass or other fresh sushi-grade fish, cut into 1/2- to 1-inch cubes
- ¾ cup fresh lime juice (from about 8 limes)
- ½ cup chopped red onion plus 1 cup thinly sliced, divided
- ¼ cup coconut milk
- ¼ cup tangerine juice or orange juice
- 3 cloves garlic, peeled
- 1 (1 inch) piece fresh ginger, peeled
- 1 medium serrano pepper or other hot pepper, such as fresno, jalapeño or habanero
- 1 teaspoon ají amarillo paste (optional; see tip)
- ½ cup chopped cucumber (optional)
- 1 teaspoon salt
- ½ teaspoon ground pepper, or to taste
- ¼ cup chopped fresh cilantro leaves
- ¼ cup fresh mint leaves
Directions
- Combine 2 or 3 fish cubes, lime juice, chopped onion, coconut milk, tangerine (or orange) juice, garlic, ginger, serrano (or other hot pepper) and ají paste (if using) in a blender; puree until smooth. Pour into a large nonreactive bowl. Add the remaining fish and toss to coat. Stir in sliced onion, cucumber (if using), salt and pepper. Refrigerate for at least 2 hours or up to 4 hours.
- Stir in cilantro and mint just before serving.