Peruvian Ceviche With Pickled Red Onions

Jun 08, 2023June 8, 20230 2
Peruvian Ceviche with Pickled Red Onions - A zesty and refreshing seafood dish
in Seafood

Prep

20 min

Cook

0 min

Ready In

1 hour 20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 lb red onion , thinly sliced
1/2 cup white vinegar
1/2 teaspoon black pepper , cracked
1/2 teaspoon cumin seed , roughly chopped
1/2 teaspoon dried oregano
2 garlic cloves , sliced
1 tablespoon sugar
3/4 teaspoon salt
1 small beet , trimmed peeled and cut into 8 wedges
1 lb halibut , skinless boneless and cut into 1/4 inch dice ( or other firm white ocean fish )
1 cup fresh lime juice
1/2 red onion , finely diced
1 aji amarillo chile , seeds removed and minced
1/2 - 1 jalapeno pepper , seeds removed and finely diced
1/2 inch piece fresh ginger , peeled and grated
1/4 cup extra virgin olive oil
1/2 bunch cilantro , finely chopped
1 1/2 teaspoons aji amarillo chili paste
salt , to taste
plantain chips or tortilla chips , for garnish
1/3 cup pickled red onions , more as desired , for garnish
avocado , sliced for garnish

Nutrision Information

Servings Per Recipe
4
Calories
320
Sugar
4g
Fat
19g
Peruvian ceviche is a classic seafood dish that originates from coastal Peru. The technique of 'cooking' the fish in lime juice was developed by ancient Inca tribes before the arrival of the Spanish in the Americas. Today, ceviche is enjoyed throughout Latin America and around the world for its fresh and zesty flavors. In this recipe, we use halibut but other white ocean fish like sea bass or snapper can be used. The addition of pickled red onions adds a tangy and colorful contrast to the ceviche, making it a feast for both the eyes and the taste buds.

Instructions

1.In a large bowl, combine the sliced red onion, white vinegar, black pepper, cumin seed, dried oregano, sliced garlic, sugar, and salt.
2.Add the beet wedges and toss to combine.
3.Cover the bowl with plastic wrap and refrigerate for at least 1 hour or overnight.
4.Add the diced fish, fresh lime juice, finely diced red onion, minced aji amarillo chile, finely diced jalapeno pepper, grated ginger, extra virgin olive oil, cilantro, and aji amarillo chili paste to a separate large bowl.
5.Stir well until the ingredients are fully combined.
6.Season with salt to taste.
7.Remove the beet wedges and pickled red onions from the first bowl and discard.
8.Add the fish mixture to the bowl and stir well to combine.
9.Divide the ceviche into bowls and garnish with plantain or tortilla chips, sliced avocado, and more pickled red onions as desired.

PROS

Peruvian ceviche is a light and refreshing seafood dish with zesty citrus flavors.

It’s low in calories, high in protein, and packed with health benefits.

This recipe is easy to make and can be prepared in advance for entertaining.

The pickled red onions add a tangy and vibrant pop of color to the dish.

CONS

Since this dish uses raw fish, it is important to use very fresh fish to minimize the risk of foodborne illness.

Lime juice can also cause some people to experience heartburn or acid reflux.

HEALTH & BENEFITS

Peruvian ceviche is a great source of lean protein and omega-3 fatty acids.
The lime juice used to ‘cook’ the fish provides a dose of vitamin C and antioxidants.
The dish also contains anti-inflammatory ingredients like ginger and garlic.

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