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
- 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.