Peruvian Ceviche
Created by Mary Sue Milliken and Susan Feniger,
Servings: Serves 4
Pickled Red Onions
  • 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
Peruvian Ceviche
  • 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,