Chilean ceviche is a fresh and vibrant dish typically made with fish marinated in citrus juices, often accompanied by ingredients like onions, cilantro, and sometimes chili. Here’s a classic recipe for you to try:
Chilean Ceviche Recipe
Ingredients:
- 1 pound (450g) fresh white fish (such as sea bass or sole), diced into small cubes
- 1 cup fresh lime juice (about 6-8 limes)
- 1 small red onion, thinly sliced
- 1-2 fresh chili peppers (like aji amarillo or jalapeño), finely chopped (optional for heat)
- 1 cup fresh cilantro, chopped
- Salt, to taste
- Pepper, to taste
- Optional: 1 cup corn (canned or cooked) and/or diced avocado for garnish
Instructions:
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Prepare the Fish:
- Place the diced fish in a glass or ceramic bowl (avoid metal, as it can react with the acid).
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Marinate:
- Pour the lime juice over the fish, ensuring all pieces are submerged. Cover the bowl with plastic wrap and refrigerate for about 30 minutes, or until the fish is opaque and "cooked" by the acid.
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Add Vegetables:
- Once the fish is ready, add the thinly sliced red onion, chopped chili peppers (if using), and cilantro to the bowl. Gently mix to combine.
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Season:
- Add salt and pepper to taste. Adjust the seasoning as needed.
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Serve:
- If desired, serve the ceviche with corn and diced avocado on the side or on top.
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Enjoy:
- Serve the ceviche chilled, ideally with tortilla chips or crackers for a crunchy texture.
Tips:
- Freshness is Key: Use the freshest fish possible, as ceviche relies on the quality of the fish.
- Customize: Feel free to add other ingredients like diced mango, cucumber, or even grapefruit for a twist on traditional ceviche.
- Chill Thoroughly: Ensure the ceviche is served cold for the best flavor and freshness.
Enjoy your Chilean ceviche! Let me know if you have any questions or need further variations!
