Juan Placencia, chef-owner, SOMOS in North Arlington
Ceviche has few ingredients, but its success begins with fresh products and variations are unlimited. Peruvian ceviche uses row finfish, while other seafood, such as squid, octopus and shrimp, is cooked first—usually by poaching.
Ingredients
- 1 pound boneless, skinless fillet of fresh, lean, white-fleshed fish, cut into large dice. Suggestions include: tilefish, grouper, black bass, striped bass, red snapper
- 2 cloves garlic, minced
- 2 tablespoons finely chopped cilantro or parsley (or other soft herbs of your choice like chives or chervil or a mix of any of these)
- 1 tablespoon Peruvian aji amarillo or aji rocoto, finely minced or made into a puree
- Salt and white pepper to taste
- ½ cup freshly squeezed lime juice
- 1 medium or ½ large red onion, sliced julienne
Preparation
Place fish, garlic, herb(s), and aji amarillo or rocoto into a bowl Add the salt and white pepper and toss all ingredients together.
Add lime juice and toss all items in the bowl once more. Reserve for 10 minutes to allow the lime juice to marinate and flavors to marry.
Serve the ceviche onto shallow bowls or plates, leaving the juices behind in the bowl. Toss the sliced onions with the juices and top off each ceviche portion with an even amount of onions. Pour the remaining juice evenly onto each serving.
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