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The ceviche mystery: solved
Peruvian Ceviche
Sea bass, flounder or any firm white fish will work in this recipe, but make sure that the fish is fresh and from a trusted grocer or fishmonger. Before cutting the fillets into cubes, remove any pin bones; we use tweezers. In Peru, sweet potatoes and corn kernels are traditional ceviche accompaniments; we liked sweet potato chips, which gave us both sweetness and crunch. For a milder ceviche, seed the serrano before mincing.
6
Servings
Tip
Don't add the lime juice until just before serving. The acid can soften the protein in the fish.
30 minutes
Ingredients
-
1½
pounds firm skinless white fish fillets, cut into ¼-inch cubes
-
2
teaspoons kosher salt
Directions
Reviews
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