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Peruvian Ceviche Featuring South American aji amarillo chiles, freshly grated ginger, and lime, this ceviche is an ambassador to the exotic flavors of Peru. But you don't have to travel around the world to get it. We serve it up in a crispy corn tortilla cone on the Border Grill Truck! Serves 4 1 pound skinless, boneless sustainable fish*, cut in 1/4-inch dice 1 cup freshly squeezed lime juice 1/2 red onion, diced 1 aji amarillo chile, stem and seeds removed, minced 1 jalapeño, stem and seeds removed, diced 1/2 inch piece of fresh ginger, peeled and minced or grated 4 tablespoons extra virgin olive oil 1/2 bunch cilantro, chopped 1 1/2 teaspoons aji amarillo paste Salt, to taste Plantain chips or tortilla chips, for garnish Pickled Red Onions (see recipe below), for garnish Sliced California avocado, for garnish In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes. Drain fish, reserving 1/4 cup of lime juice. Combine fish with remaining ingredients and reserved lime juice to taste and stir gently to combine. Chill thoroughly. Serve in a chilled martini glass, garnished with plantain chips or tortilla chips, Pickled Red Onions, and slices of avocado. Pickled Red Onions Makes 5 1/2 cups 1 pound red onions, thinly sliced 1 cup white vinegar 1 teaspoon cracked black pepper 1 teaspoon roughly chopped cumin seeds 1 teaspoon dried oregano 4 cloves garlic, sliced 2 tablespoons sugar 1 1/2 teaspoons salt 1 beet, trimmed, peeled, and cut into 8 wedges Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month. * Wild Alaska halibut is a delicious and sustainable choice for ceviche. For more info on sustainable seafood, go to the Monterey Bay Aquarium Seafood Watch website at www.seafoodwatch.org. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |
