Ceviche

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 dish with natural deliciousness.

Experiment with different ingredients to make this recipe your own!

Ceviche

Ceviche

Enjoy a light and tasty ceviche that combines fresh ingredients for a refreshing seafood experience perfect for any occasion.

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Prep Time: 30 minutes minutes

Course: Appetizer, Snack

Cuisine: Peruvian

Keyword: seafood

Author: baidawi

Ingredients

• 16 oz portions of mahi mahi thinly sliced
• 1 purple onion julienned
• 2 pimento peppers finely diced
• 1 " piece ginger minced
• 1 clove garlic minced
• ½ jalapeno pepper minced
• 6 shadon beni leaves finely chopped
• ¼ cup lime juice
• salt & black pepper to taste
• sesame oil optional

Instructions

• 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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