Peruvian Ceviche
Created by Mary Sue Milliken and Susan Feniger, BorderGrill.com
Featuring South American aji amarillo chilies, freshly grated ginger and lime, this ceviche is an ambassador to the exotic flavors of Peru. But you don't have to travel around the world to get it. We serve it up in a crispy corn tortilla cone on the Border Grill Truck!
Servings: Serves 4
Ingredients
  • 1 pound thinly sliced red onion
  • 1 cup white vinegar
  • 1 tsp. cracked black pepper
  • 1 tsp. roughly chopped cumin seeds
  • 1 tsp. dried oregano
  • 4 cloves garlic , sliced
  • 2 Tbsp. sugar
  • 1 1/2 tsp. salt
  • 1 beet , trimmed, peeled and cut into 8 wedges
  • 1 pound skinless, boneless, sustainable fish* , cut in 1/4-inch dice
  • 1 cup freshly squeezed lime juice
  • 1/2 red onion , diced
  • 1 aji amarillo chili , stem and seeds removed, minced
  • 1 jalapeño , stem and seeds removed, diced
  • 1/2-inch piece fresh ginger , peeled and minced or grated
  • 4 Tbsp. extra-virgin olive oil
  • 1/2 bunch cilantro , chopped
  • 1 1/2 tsp. aji amarillo paste
  • Salt , to taste
  • Plantain chips or tortilla chips , for garnish
  • Pickled red onions
  • Sliced California avocado , for garnish
Directions
To make pickled red onions: Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil and remove from the heat. Strain and set the onions aside. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes.

Transfer the mixture to a container, cover and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month. Makes 5 1/2 cups

To make Peruvian Ceviche: In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes. Drain fish, reserving 1/4 cup of lime juice. Combine fish with remaining ingredients and reserved lime juice to taste and stir gently to combine. Chill thoroughly. Serve in a chilled martini glass, garnished with plantain chips or tortilla chips, pickled red onions and slices of avocado.

* Wild Alaska halibut is a delicious and sustainable choice for ceviche. 

Copyright ©2010, Mary Sue Milliken and Susan Feniger, BorderGrill.com.
FROM: The Hottest Tickets on Earth, Plus Superstar Garth Brooks
Published on November 24, 2010

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