Peruvian Ceviche

Name: Peruvian Ceviche
Ingredients: 1 pound boneless, skinless fillet of fresh, lean, white-fleshed fish, cut into large dice. Suggestions include: tilefish, grouper, black bass, striped bass, red snapper; 2 cloves garlic, minced; 2 tablespoons finely chopped cilantro or parsley (or other soft herbs of your choice like chives or chervil or a mix of any of these); 1 tablespoon Peruvian aji amarillo or aji rocoto, finely minced or made into a puree; Salt and white pepper to taste; ½ cup freshly squeezed lime juice; 1 medium or ½ large red onion, sliced julienne

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Juan Placencia, chef-owner, SOMOS in North Arlington Ceviche has few ingredients, but its success begins with fresh products and variations are unlimited. Peruvian ceviche uses row finfish, while...

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Ingredients

1 pound boneless, skinless fillet of fresh, lean, white-fleshed fish, cut into large dice. Suggestions include: tilefish, grouper, black bass, striped bass, red snapper
2 cloves garlic, minced
2 tablespoons finely chopped cilantro or parsley (or other soft herbs of your choice like chives or chervil or a mix of any of these)
1 tablespoon Peruvian aji amarillo or aji rocoto, finely minced or made into a puree
Salt and white pepper to taste
½ cup freshly squeezed lime juice
1 medium or ½ large red onion, sliced julienne