Description
This traditional Peruvian ceviche features fresh Mahi-Mahi fish marinated in freshly squeezed lemon and lime juice, which 'cooks' the fish through acidity. Accompanied by classic garnishes such as sweet potatoes, yellow corn, and crispy plantain chips, this refreshing dish balances tangy, spicy, and savory flavors for an authentic taste of Peru.
Ingredients
Fish and Marinade
- 1 kg white fish fillet (Mahi-Mahi)
- 1/2 kg lemons
- 1/2 kg limes
- Salt to taste
Vegetables and Garnishes
- 1 small purple onion
- 3 medium habanero red peppers
- 1 teaspoon grated ginger
- 1/2 cup fresh coriander (cilantro)
- 2 medium sweet potatoes
- 1 cup yellow corn
- Plantain chips (made from 1-2 plantains)
Instructions
- Prepare the Fish: Wash and dry the fish thoroughly. Cut into uniform 2 cm cubes, removing any skin, scales, or bones. Set aside.
- Extract Citrus Juice: Wash lemons and limes, then squeeze them into a large bowl. Strain the juice to remove seeds.
- Marinate the Fish: Place fish cubes into the citrus juice marinade, ensuring all pieces are submerged. Cover and refrigerate for 20-30 minutes, stirring occasionally and adding ice cubes to keep cold. The acidity 'cooks' the fish, turning the flesh opaque.
- Cook Sweet Potatoes: Wash sweet potatoes with a brush and steam for about 30 minutes until tender. Peel and cut into large chunks.
- Make Plantain Chips: Peel plantains and cut in half crosswise. Using a potato peeler, slice plantain into thin slices. Fry in hot oil, stirring gently, until crispy and golden. Drain on absorbent paper.
- Prepare Peppers and Onion: Wash habanero peppers and onion. Remove seeds and veins from peppers, then dice finely. Peel onion and slice into thin strips. Chop coriander finely.
- Finish Ceviche: Remove marinated fish from fridge—it should appear opaque and slightly firm. Add onions, chopped peppers, coriander, grated ginger, and a pinch of salt. Stir gently, cover, and refrigerate for another 10 minutes to meld flavors.
- Serve: Plate the ceviche in small cups or plates. Accompany with sweet potato chunks, yellow corn, and plantain chips. Garnish with extra coriander and slices of ají limo chili pepper for added heat and authenticity.
Notes
- Ensure the fish is very fresh and kept cold throughout preparation to prevent spoilage.
- Adjust the amount of peppers based on your spice tolerance, as habaneros and ají limo can be quite hot.
- Use a non-metallic bowl for marinating the fish to avoid altering flavor.
- Serve ceviche immediately after preparation for best texture and flavor.
- Plantain chips can be made ahead and stored in an airtight container to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Peruvian
