I tried my hand at ceviche for the first time. It was inspired by this Peruvian Ceviche recipe from Christopher Kimble’s Milk Street Kitchen. Yes, that Christopher Kimble, from America’s Test Kitchen and Cook’s Country fame. He has created a new genre of cooking, he is calling the New Homecooking, which incorporates flavors and techniques from around the world–right up my alley!
Anyway, back to the ceviche. A good way to describe it is “fish salsa”. My husband literally walked over to the bowl and said, “What is this? Fish salsa? I thought we were having ceviche.” Ha! Yes, dear, this IS ceviche!
It was easy to make, no sweating over a hot stove, perfect on a hot summer day. The fish I used was Chilean seabass and then added to it was salt, ground white pepper, garlic, red onion, red bell pepper, lime juice, Serrano pepper, and cilantro.
I served it with sweet potato chips, corn tortilla chips, avocado and blueberries. The blueberries were a fluke; I had them out for my son. My mom had brought them down to us from her backyard. They actually tasted quite good with the ceviche. It helped cut the salty, tartness of the marinade in my opinion! Peruvian Ceviche is oftentimes served with sweet potato, hence the sweet potato chips, but we preferred the corn tortilla chips.
Quote of the night from Dave, “Mmmm, very refreshing!”
Peruvian Style Ceviche
1&1/2 pound Chilean Seabass (or other white fillet fish), skinned
1/2 Cup Fresh Cilantro, chopped
1 Red Bell Pepper, stemmed, seeded and chopped
1 Serrano Pepper (or hot pepper of choice), stemmed, seeded and chopped (leave the seeds if you want more heat)
2 medium Garlic Cloves, minced
1 small Red Onion, chopped
1/4-1/2 Cup Lime Juice
Salt (Kosher or Sea Salt recommended)
Ground White or Black Pepper, to taste
Dice the fish fillets into 1/4″ cubes. Salt to taste and refrigerate for at least 10 minutes. Use this time to prep your other ingredients.
Combine red pepper, Serrano pepper, onion, garlic and lime juice.
Add lime juice/pepper mixture to the fish right before serving, so the lime juice doesn’t make the fish soggy. Mix in the Cilantro and season with ground pepper to taste. Serve with sweet potato chips, corn tortilla chips, blueberries, avocado, corn, tostadas, etc. Serves 4-6. Enjoy!
Make sure the fish you buy is very fresh, not frozen!
When storing, drain off the lime juice and place in an airtight container. (You can add more lime juice right before serving again)
Only store leftovers for maximum of 48 hours