Peruvian Ceviche

Total Time

Prep: 25 min. + standing

Makes

5 servings

Ingredients

• 1-1/2 pounds halibut, tilapia or mahi mahi fillets, cut into 1/2-in. pieces
• 2 cups cold water
• 1-1/2 teaspoons sea salt, divided
• 1 medium red onion, thinly sliced
• 1 celery rib, finely chopped, divided
• 2 tablespoons minced fresh cilantro, divided
• 3/4 teaspoon pepper, divided
• 3 garlic cloves, minced
• 1 cup lime juice (10-12 limes)
• 1 minced seeded rocoto pepper
• 2 teaspoons minced fresh gingerroot
• 2 tablespoons evaporated milk
• Optional: cooked sweet potatoes, lettuce, toasted corn chulpe and corn on the cob

Directions

1. In a large bowl, combine fish, water and 1/4 teaspoon salt. Let stand 15 minutes; drain. Meanwhile, place sliced onion in ice water.
2. Stir together drained fish, half of the celery, 1 tablespoon cilantro, 1/4 teaspoon each salt and pepper and garlic; set aside. In a blender, combine lime juice, 2 tablespoons fish mixture, rocoto pepper, ginger, remaining celery and cilantro and remaining 1 teaspoon salt and 1/2 teaspoon pepper; blend until smooth. Pour mixture over fish; stir to combine. Let stand 10 minutes; stir in milk. Serve with desired toppings and drained red onions.

Nutrition Facts

1 serving: 155 calories, 2g fat (1g saturated fat), 69mg cholesterol, 677mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 26g protein.

source https://www.tasteofhome.com/recipes/peruvian-ceviche/

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