The first time I ever heard of Peruvian Ceviche was when I moved to Miami, and let me tell you I’ve been addicted ever since. The most interesting part of this dish is how the citrus “cooks” the fish so no heat is required.
Seeing how we can’t hop on a flight just yet, creating the national dish of Peru is the perfect way to travel through taste. So spice up your dinner menu and give this Peruvian ceviche recipe a try!
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Ingredients (serves two):
- 2 fresh tilapia fillets
- 1/2 cup of red onions
- 1/2 cup of chopped cilantro
- 1 cup of lime juice
- Chili powder
- Hot sauce
- Traditional Sides: Peruvian corn (or corn on cob) & sliced sweet potato
Instructions
1. Cut tilapia into 1 inch pieces
2. Place them in a glass bake/casserole dish
3. Cut red onion into thin slices
4. Top with cilantro and onions
5. Add lime juice until it just about covers fish
6. Add hot sauce and chili powder to taste
7. Mix, cover, and place in fridge for 30 minutes
8. Stir and replace for an additional 15-30
9. Serve with corn and sliced sweet potato
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