More than any other dish, ceviche is the plato nacional of Peru. Though the recipe given here makes use of one fish only, any number of seafood items including other fishes, scallops, shrimp, octopus, and crab may be used singly or in combination in preparing a ceviche. Many chefs will add some white wine to the mixture; the Ecuadorian version of ceviche calls for olive oil. Peruvians like their ceviche fiery hot, so in the interest of authenticity, don’t skimp on the diced chiles.
- 1 pound red snapper filet
- Juice of 8 limes
- Juice of 2 lemons
- Various Peruvian chile peppers; 2 habaneros make a good substitute
- ½ cup chopped fresh cilantro
- 1 large red onion, cut into julienned strips and then soaked in cold salted water
- 1 tablespoon salt
- 1 teaspoon fresh ground black pepper
Cut the snapper fillets into about 1 inch long and 1/2 inch wide. Do not use pieces any larger than that, as they will not be properly cured by the citrus juices.
In a large stainless steel bowl, marinate the fish in the lime and lemon juices. Cover and let sit for one hour.
Chop the chiles, removing any seeds, and soak the chiles in a bowl of cold water. Julienne the red onion and soak in another bowl of cold water.
Add the chiles and onion to the fish, mix well and refrigerate for an hour before serving.
Heat Scale: Varies, but usually hot.