Peruvian ceviche is a refreshing dish of raw fish marinated in lime juice, chilies, garlic and ginger. It’s easy to make, healthy and full of flavor. In this recipe, we add a splash of coconut milk for a creamy and tropical twist. You can serve it as an appetizer or a light meal with rice or greens.
Ingredients
- 1/2 cup red onion, thinly sliced
- 2 cloves garlic, chopped
- 1 habanero chili pepper (or Ajo limo pepper), seeded and minced
- 1 teaspoon fresh ginger, finely minced
- 1 teaspoon salt
- 1 pound white fish (corvina, sea bass, escolar, mahi mahi), cut into 3/4 inch cubes or thin slices
- 3/4 cup fresh lime juice (3-5 limes)
- 1 tablespoon lime zest
- 1 cup coconut milk, whisked until smooth
- 1/4 cup cilantro, chopped
Instructions
- Soak the onion in a bowl of salted water for 10 minutes to remove bitterness. Drain and rinse well.
- In a small bowl, mash the garlic, chili pepper, ginger and salt with the back of a spoon until a paste forms.
- In a medium bowl, toss the fish with the chili-garlic paste, lime juice and zest. Make sure the fish is well coated with the marinade.
- Refrigerate the fish mixture for 30 to 60 minutes, stirring occasionally, until the fish turns opaque and firm.
- Stir in the coconut milk and cilantro. Taste and adjust salt and lime juice if needed.
- Serve the ceviche in small bowls or glasses, or over rice or greens.
