Peruvian Ceviche

INGREDIENTS Peruvian Ceviche


2 lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed

8 -10 garlic cloves, chopped

1 teaspoon salt

1⁄2 teaspoon black pepper

2 teaspoons fresh cilantro, chopped

1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)

8 -12 limes, freshly squeezed and strained to remove pulp, enough to cover fish

1 red onion, thinly sliced and rinsed




Combine all ingredients except red onion and mix well.

Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.

Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.

It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.