Peruvian Redfish Ceviche Recipe
A traditional Peruvian-style ceviche with Gulf of Mexico redfish... substitute the freshest firm white fish you can find!
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Ingredients
- ½ small red onion - sliced ultra-thin
- 12 ounces firm white fish - see Tips in post
- ¾ cup fresh lime juice - see Tips in post
- 1 fresh chile - see Tips in post
- ¼ cup cilantro - chopped
- 1/4-1/2 teaspoon fine sea salt
Instructions
- Soak the red onions - Slice the red onions as thin as you possibly can. I usually use a mandolin. Fill a prep bowl with ice and water, a palmful of sea salt, and the red onion. Allow it to soak while you prepare accompaniments and ceviche.
- Prepare the fish - Squeeze enough limes to equal about 3/4 cup of juice. Cut the fish into 1/2-3/4" pieces. Add the fish to the lime juice. Soak 15 to 20 minutes. Meanwhile, mince the chile and chop the cilantro.
- Make the ceviche - Rinse and drain the red onions. Add to the fish and lime juice, along with the minced chile and chopped cilantro. Season with salt to taste.
- Serve - Serve your Peruvian ceviche with accompaniments (see Tips section).
Notes
Macronutrients include only the ceviche (no accompaniments).
Nutrition
Serving: 1/2 | Calories: 223kcal | Carbohydrates: 5g | Protein: 31g | Fat: 8g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
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