Peruvian Ceviche

Ceviche for me is sacred. I love the freshness and clean taste to it. Every bite reminds me of the many times we would sail the Sea of Cortez in Mexico, catch beautiful fish, and then watch my mother clean and filet the fish to make our ceviche. Ceviche is a dish that makes me smile and remember a time of innocence a time I felt so protected by my family from the craze of the world, a time that I will always cherish.

What You Need:

  • 1 ¾ lb (800g) Sea Bass (Corvina) or Flounder or tilapia
  • 1 red onion, peeled and sliced very thinly
  • 1/3 of a bell pepper chopped finely
  • Juice of 8-10 limes
  • Salt

How To:

1. Cut the fish into bite size pieces.
2. In a large bowl, place the fish and onion . Rinse then pat dry.
3. Toss the fish, onion, and pepper in the lime juice and salt to taste.
4. Let marinate for as little as 10 minutes or until the fish turns a more opaque color and becomes more firm to the touch.

To Serve:

Place in and beautiful martini glass, glass, or simple white plate. If you’d like place on the side a piece of oven cooked peeled yam and come sweet corn.