Peruvian Ceviche

Ingredients

• 2 pounds fresh white fish fillets, cubed
• 1 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1 red onion, thinly sliced
• 2-3 ají amarillo peppers, minced
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons fresh ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons extra virgin olive oil
• 1 jalapeño, minced
• Ice for serving

Instructions

1. Pat the fish dry with paper towels and cut into 1-inch cubes
2. Place fish in a glass or ceramic bowl
3. Pour lime and lemon juice over the fish, ensuring it is completely covered
4. Refrigerate for 15-20 minutes until fish is opaque and firm
5. Add minced ají amarillo, jalapeño, garlic, and ginger to the fish
6. Stir gently and let sit for 5 more minutes
7. Add sliced red onion, cilantro, salt, and pepper
8. Drizzle with olive oil and toss gently to combine
9. Serve immediately over crushed ice

Notes

• Use the freshest fish available, preferably sushi-grade white fish like halibut, sea bass, or flounder
• Citrus juice 'cooks' the fish through chemical reaction, not heat
• Do not over-marinate as the fish will become mushy
• Ceviche must be served immediately after preparation
• If ají amarillo peppers are unavailable, substitute with yellow bell peppers mixed with a pinch of turmeric
• Have all ingredients prepped and chilled before starting
• Serve with crispy tortilla chips or toasted corn kernels on the side