Ceviche Peruano Recipe

Fish: Fresh fish such as sea bass or tilapia, diced into small pieces.

Lime juice: Freshly squeezed lime juice, used to marinate and 'cook' the fish.

Red onion: Thinly sliced red onion adds a sharp, crisp flavor.

Jalapeño: Minced jalapeño provides a spicy kick. Adjust the amount to taste.

Cilantro: Chopped cilantro adds a fresh, herbal note to the dish.

Avocado: Diced avocado adds a creamy texture and rich flavor.

Salt: Used to season the ceviche to taste.

• fresh fish (sea bass or tilapia) - Substitute with shrimp: Shrimp provides a similar texture and can easily absorb the citrus flavors.

• fresh fish (sea bass or tilapia) - Substitute with scallops: Scallops have a sweet and delicate flavor that pairs well with the acidity of the lime juice.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor profile.

• freshly squeezed lime juice - Substitute with grapefruit juice: Grapefruit juice adds a unique citrus twist while maintaining the necessary acidity.

• red onion - Substitute with shallots: Shallots provide a milder onion flavor and a slight sweetness.

• red onion - Substitute with green onions: Green onions offer a milder taste and a bit of color contrast.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile.

• jalapeño - Substitute with habanero pepper: For those who prefer more heat, habanero peppers add a fiery kick.

• cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor without the distinct taste of cilantro.

• cilantro - Substitute with basil: Basil adds a sweet and aromatic note that complements the citrus.

• avocado - Substitute with mango: Mango adds a sweet and tropical flavor that pairs well with the acidity of the ceviche.

• avocado - Substitute with cucumber: Cucumber provides a refreshing crunch and a mild flavor.

• salt - Substitute with soy sauce: Soy sauce adds a salty umami flavor and a bit of depth.

• salt - Substitute with fish sauce: Fish sauce provides a salty and savory flavor that enhances the seafood taste.

• First, drain any excess lime juice from the ceviche to prevent it from becoming too acidic during reheating.
• Place the ceviche in a heatproof dish and cover it with aluminum foil to retain moisture.
• Preheat your oven to a low temperature, around 250°F (120°C), to gently warm the ceviche without cooking it further.
• Heat the ceviche in the oven for about 10-15 minutes, checking occasionally to ensure it doesn't overheat.
• Alternatively, you can use a double boiler method by placing the ceviche in a heatproof bowl over a pot of simmering water, stirring gently until warmed through.
• If you prefer a quicker method, microwave the ceviche on low power in short intervals, stirring gently between each interval to ensure even heating.
• Once warmed, add a fresh squeeze of lime juice and a sprinkle of cilantro to revive the flavors before serving.
• Serve immediately with fresh tortilla chips or on its own to enjoy the rejuvenated ceviche.

• Mixing bowl: A large container used to combine and marinate the fish with lime juice and other ingredients.

• Knife: Essential for dicing the fish, mincing the jalapeño, and chopping the cilantro.

• Cutting board: Provides a safe and stable surface for cutting the fish, jalapeño, and cilantro.

• Citrus juicer: Helps in efficiently extracting fresh lime juice.

• Measuring cup: Used to measure the lime juice accurately.

• Spoon: Useful for mixing the ingredients gently to combine them.

• Serving dish: A dish or bowl in which the ceviche can be served.

• Tongs: Handy for serving the ceviche without breaking the delicate fish pieces.

• Mandoline slicer: Optional, but useful for thinly slicing the red onion quickly and uniformly.

Prep ingredients in advance: Dice the fish, slice the red onion, and chop the cilantro ahead of time. Store them in separate containers in the fridge.

Use pre-squeezed lime juice: If you're short on time, opt for high-quality pre-squeezed lime juice to save a few minutes.

Minimize marinating time: Cut the fish into smaller pieces to reduce the marinating time. Smaller pieces will turn opaque faster.

Ready-to-eat avocado: Choose a ripe, ready-to-eat avocado to avoid the hassle of waiting for it to ripen.

Batch preparation: Make a larger batch of ceviche and store it in the fridge for up to 24 hours.