Ceviche

Ceviche is a typical Peruvian dish made with fresh, raw seafood marinated in lemon or lime juice. The acid from the citrus juice actually cures and “cooks” the fish. Take a trip to South America and you’ll see that ceviche can be made with any variety of seafood — octopus, shrimp, scallops — but the most common is a firm white fish like halibut or snapper.

We love making this refreshing, no-cook dish in the summer time when it’s just too hot to think of turning on the oven. Break out the tortilla chips and you’re two pisco sours short of a fiesta!

Ceviche with Lime and Herbs

Light, bright, and refreshing, this ceviche is a summer staple.

Serves: 6

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 50 minutes

1 pound boneless good-quality firm white fish, such as snapper or halibut, cut

into ½-inch pieces

1 1/3 cups fresh lime juice

¼ cup minced white onion

1 red jalapeño chile, minced

1 avocado, diced

1/4 cup minced fresh cilantro

2 tablespoons finely chopped fresh mint

coarse salt and freshly ground pepper

Tortilla chips for serving

In a bowl, combine the fish, lime juice, onion, and jalapeño. Cover the bowl and refrigerate until the fish turns from translucent to opaque throughout, 30 minutes to 1 hour, depending on the fish.

Using a slotted spoon, remove the fish, onions, and jalapeño from the lime juice and transfer them to a bowl. Stir in the avocado, cilantro, mint, and a pinch each of salt and pepper. Taste, adding back some of the lime juice as needed for seasoning, and serve right away with the tortilla chips on the side.

Adapted from Cooking from the Farmers’ Market by Jodi Liano

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