Ceviche
Ceviche à la Minute
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 1pound skinless fluke fillets
- 1⅓cups red onion sliced paper-thin
- ⅓cup fresh lime juice
- ¼teaspoon salt, or to taste
- Black pepper, to taste
- 1habanero chile, seeded and finely minced
Preparation
- Step 1
Cut fish in 1-inch chunks. Place in a bowl. Toss with onions, then lime juice. Season with salt and pepper.
- Step 2
Place on a rimmed platter and serve at once, with a small dish of minced chile on the side for guests to add.
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Private Notes
Cooking Notes
I like to place the onion in the lime juice and chile/aji first for 15 minutes (without the fish) so that it doesn't taste like a raw onion. In Perú we call it "killing" the onion. Be sure to allow for the fish to cook in the lime juice. It'll turn while in about 10 minutes.
It's not that common but agree with the "onion killing" thing but letting the fish marinade in the lime juice isn't ceviche nowadays (it was 30+ years ago)... Ceviche is served with raw fish (kinda like a sashimi) and the lime juice is't there to cook the fish but for the flavor, that's why this recipe says "serve at once".
Decades ago my Peruvian boyfriend would make his countries national dish for my family. The simple elegance of the lime marinated fish with onion always amazed, even for those that didn’t like fish! Sliced scallops are a lovely to use. Tilapia, shrimp or any fish that is mild in flavor and not too meaty are all possibilities. The magic of reducing onion’s bite by slicing thin soaking in warm salted water, rinsing and then soaking in ice cold water for at least an hour is magical.
We usual add chopped cilantro and Peruvians often add some grated ginger. If you leave the fish in the lime juice for one hour, it will “overcook.” Many chefs have all the ingredients ready in the refrigerator and mix them at the last minute.
First lemon juice, after salt, wait until fish turn color, and, after this onions and pepper. Photo describes cilantro in a little bowl, the Mexican taste, and Habanero.....
Decades ago my Peruvian boyfriend would make his countries national dish for my family. The simple elegance of the lime marinated fish with onion always amazed, even for those that didn’t like fish! Sliced scallops are a lovely to use. Tilapia, shrimp or any fish that is mild in flavor and not too meaty are all possibilities. The magic of reducing onion’s bite by slicing thin soaking in warm salted water, rinsing and then soaking in ice cold water for at least an hour is magical.
We usual add chopped cilantro and Peruvians often add some grated ginger. If you leave the fish in the lime juice for one hour, it will “overcook.” Many chefs have all the ingredients ready in the refrigerator and mix them at the last minute.
What would be a good fish substitute for fluke that's easy to purchase in a mainstream grocery store?
This is a raw fish dish, so unless you have a *really, really good* fish department at your mainstream grocery store, you should reserve this dish for an occasion when you have access to a good, reliable fish market.
We found this bland and disappointing- I feel like it needs more depth and flavor. Marinated the onion first, had jalapeño and avocado on the side. It was ok but nothing worth repeating.
It's not that common but agree with the "onion killing" thing but letting the fish marinade in the lime juice isn't ceviche nowadays (it was 30+ years ago)... Ceviche is served with raw fish (kinda like a sashimi) and the lime juice is't there to cook the fish but for the flavor, that's why this recipe says "serve at once".
I like to place the onion in the lime juice and chile/aji first for 15 minutes (without the fish) so that it doesn't taste like a raw onion. In Perú we call it "killing" the onion. Be sure to allow for the fish to cook in the lime juice. It'll turn while in about 10 minutes.
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