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Peruvian Ceviche With Pickled Red Onions Recipe

Peruvian Ceviche With Pickled Red Onions Recipe

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Peruvian Ceviche With Pickled Red Onions

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Ingredients:

Serving

1/2 lb red onion, thinly sliced
1/2 cup white vinegar
1/2 tsp black pepper, cracked
1/2 tsp cumin seed, roughly chopped
1/2 tsp dried oregano
2 garlic cloves, sliced
1 tbsp sugar
3/4 tsp salt
1 small beet, trimmed peeled and cut into 8 wedges
1 lb halibut, skinless boneless and cut into 1/4 inch dice (or other firm white ocean fish)
1 cup fresh lime juice
1/2 red onion, finely diced
1 aji amarillo chile, seeds removed and minced
1/2-1 jalapeno pepper , seeds removed and finely diced
1/2 inch piece fresh ginger, peeled and grated
1/4 cup extra virgin olive oil
1/2 bunch cilantro, finely chopped
1 1/2 tsp aji amarillo chili paste
salt , to taste
plantain chips
1/3 cup pickled red onions , more as desired, for garnish
avocado, sliced for garnish

Directions:

The day before making the ceviche, place sliced onions in a medium saucepan and cover with water; bring to a boil, remove from heat, then strain onions and set aside.
In the saucepan, combine vinegar, black pepper, cumin seeds, oregano, garlic, sugar, salt and beet; bring to a boil, reduce heat and simmer 7 minutes.
Add the onions and simmer an additional 7 minutes.
Place mixture in a covered container and refrigerate at least one day.
This makes more than is needed for the ceviche, but the pickled onions can kept up to a month, in the refrigerator, and used in other dishes, like salad, and as a garnish.
To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally.
Drain fish, but reserve 1/4 cup of the lime juice.
To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice.
Chill thoroughly (I chill overnight).
Drain ceviche and season to taste with salt.
Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	417.45 Kcal (1748 kJ)
Calories from fat	276.77 Kcal
		% Daily Value*
Total Fat	30.75g	47%
Cholesterol	52.15mg	17%
Sodium	549.23mg	23%
Potassium	589.44mg	13%
Total Carbs	17.54g	6%
Sugars	8.09g	32%
Dietary Fiber	2.56g	10%
Protein	17.33g	35%
Vitamin C	28.7mg	48%
Iron	1.6mg	9%
Calcium	45.4mg	5%

Amount Per 100 g
Calories	126.11 Kcal (528 kJ)
Calories from fat	83.61 Kcal
		% Daily Value*
Total Fat	9.29g	47%
Cholesterol	15.75mg	17%
Sodium	165.92mg	23%
Potassium	178.06mg	13%
Total Carbs	5.3g	6%
Sugars	2.44g	32%
Dietary Fiber	0.77g	10%
Protein	5.24g	35%
Vitamin C	8.7mg	48%
Iron	0.5mg	9%
Calcium	13.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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