Ceviche is a great way to enjoy seafood. This recipe is a local twist on a Peruvian classic that incorporates pimento peppers and shadon beni aka culantro instead of the traditional cilantro. Citric acid in the form of lime/lemon juice “cooks” the fish but maintains a delicate texture. Fresh aromatics like onion, garlic and ginger packs this ceviche with natural deliciousness.
Experiment with different ingredients to make this recipe your own!
Ceviche
Ingredients
- 2 8oz portions of mahi mahi (thinly sliced)
- 1 purple onion (julienned)Â
- 2 pimento peppers (finely diced)
- 1″ piece ginger (minced)
- 1 clove garlic (minced)
- 1/2 jalapeno pepper (minced)
- 6 shadon beni leaves (finely chopped)
- 1/4 cup lime juice
- salt & black pepper (to taste)
- sesame oil (optional)
Method
- Mix ingredients in a bowl then leave to marinate for 5 to 8 minutes.
- Finish with a drizzle of sesame oil (optional)
- Enjoy with sweet potato or plantain chips.
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baidawi
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