Peruvian 0 min

Ceviche

Name: Ceviche
Yield: 2 servings
Cuisine: Peruvian
Ingredients: 1.5 lbs sushi-grade sea bass or flounder, cut into 1/2-inch cubes; 3/4 cup fresh lime juice (about 10 limes); 1/4 cup fresh lemon juice; 1 red onion, thinly sliced; 2 jalapeños or ají amarillo, thinly sliced; 1/2 cup fresh cilantro, roughly chopped; 1 teaspoon salt; 1/2 teaspoon sugar; 1 ear corn, kernels cut off; 1 avocado, diced; Corn nuts or tostones for serving

seafoodgluten-freedairy-freehealthyketohigh-protein

Ingredientsfor 2

240

Cal

30g

Protein

14g

Carbs

Fat

11.5 lbs sushi-grade sea bass or flounder, cut into 1/2-inch cubes
23/4 cup fresh lime juice (about 10 limes)
31/4 cup fresh lemon juice
41 red onion, thinly sliced
52 jalapeños or ají amarillo, thinly sliced
61/2 cup fresh cilantro, roughly chopped
71 teaspoon salt
81/2 teaspoon sugar
91 ear corn, kernels cut off
101 avocado, diced
11Corn nuts or tostones for serving

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Instructions

1
Combine fish cubes, lime juice, lemon juice, and salt in a bowl. The acid will 'cook' the fish — you'll see it turn opaque from the outside in. Marinate for 10–15 minutes for a lightly 'cooked' texture or up to 25 minutes for more firm. Do not marinate too long or the texture becomes tough.
2
Rinse red onion slices briefly under cold water to remove harshness. Add to the fish along with jalapeños, corn kernels, sugar, and cilantro. Stir gently to combine.
3
Taste and adjust — it should be intensely sour, salty, and bright. Fold in avocado gently at the last moment. Serve immediately in chilled bowls with corn nuts or tostones on the side. Ceviche should always be served and eaten immediately.