simple ceviche


1 pound haddock or sea bass fillets, cut into 1/2–inch pieces
1 medium red onion, very thinly sliced
1/2 cup fresh lemon juice
1 tablespoon aji amarillo or habanero chile*, seeded, deveined and minced
Kosher salt and freshly grated white pepper, to taste
1/2 cup fresh cilantro leaves, coarsely chopped, for garnish




In a large mixing bowl or baking dish, combine the fish with the onion, lemon, and chile; season with salt and pepper. Toss gently to combine, being sure to coat the fish with the lemon juice. Cover and refrigerate for 35 to 45 minutes minimum and serve cold. Garnish with cilantro before serving.

NOTE: Traditionally, Peruvian Ceviche would be served with the following:

1/2 slice boiled yam,
1 to 2 pieces boiled yucca
1/2 cob of Peruvian CHOCLO
and canchita…