Peruvian Ceviche | James Beard Foundation

Ingredients

• 1 large red onion, thinly sliced
• 1 beet, trimmed, peeled, and cut into 8 wedges
• 1 cup white vinegar
• 1 teaspoon cracked black pepper
• 1 teaspoon roughly chopped cumin seeds
• 1 teaspoon dried oregano
• 4 cloves garlic, sliced
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1 pound skinless, boneless sustainable fish such as halibut, cut into 1/4-inch dice
• 1 cup freshly squeezed lime juice
• 1/2 red onion, diced
• 1/2 bunch cilantro, chopped
• 1 aji amarillo chile, stem and seeds removed, minced
• 1 jalapeño, stem and seeds removed, diced
• 1/2-inch piece of fresh ginger, peeled and minced
• 4 tablespoons extra virgin olive oil
• 1 1/2 teaspoons aji amarillo paste
• Salt, to taste
• Plantain chips or tortilla chips, for garnish
• Sliced avocado, for garnish