• 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

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.