Ceviche Friday

Peruvian Ceviche

The first time I ate ceviche I was in Heaven. Well, actually I was in New York City visiting my friend, Grace, and I had never tasted such a fresh, light and filling fish dish. I'm glad I didn't know Ceviche meant "raw fish” because I would never have tried it. But, I learned that the acidity in the lime and/or lemon juice actually "cures" the fish, meaning that it's cooked without heat. Because ceviche originated in Peru, I wanted to honor those flavors in this recipe. I hope it makes it on your menu soon.

• Level: Easy

• Total: 35 min

• Prep: 15 min

• Inactive: 10 min

• Cook: 10 min

• Yield: 4 servings

Ingredients

1 1/4 pounds fish fillets (sea bass, flounder, or swai), cut on the bias into 1-inch cubes*

1 quart water, boiled and chilled

1 red onion, cut in 1/2 lengthwise and sliced thin

1 poblano pepper, rib and seeds removed, diced

1 clove garlic, minced

Sea salt and ground pepper

1/4 cup fresh Key lime juice to marinate or cure the fish (regular lime juice can be used, too)

2 teaspoons finely chopped cilantro leaves

2 ears corn

1 sweet potato, peeled and sliced 1/4-inch thick

1 head butter lettuce

Optional Ingredients to elevate Ceviche:

Minced ginger to taste
Thin sliced radishes for garnish
Fresh lemon juice to taste
1-2 drops of lime doTerra essential oil
1-2 drops of lemon doTerra essential oil
Varieties of other sea food

Directions

1. Place raw diced fish in a glass bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.

2. Add onions to remaining chilled water and let soak for a few minutes. Remove and let dry on towels.

3. Meanwhile, place poblano, garlic, and pinch of salt in a food processor and combine until ingredients make a paste.

4. Combine fish, fresh lime juice, poblano and garlic, salt, pepper, and cilantro. Let marinate for 10 minutes.

5. Boil corn and sweet potato slices until a fork can easily be inserted into veggies. Remove veggies from boiling water. After corn and sweet potato cool completely, cut corn off of cob and stir into fish ceviche.

6. When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices and sweet potato slices.

*Use Imitation Crab meat if you prefer cooked fish.

Chef's tip: Sometimes limes and lemons can be a little sour or under ripe, and the flavor isn't as fresh as I like. When this is the case, I add a few drops (to taste) of lime or lemon essential oils to the juice before I mix it with the fish so that the oil is dispersed thoroughly.