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Ceviche is a dish enjoyed in many Latin countries, though it is especially popular in Peru and Ecuador. In this version, we use tilapia, which is an economical fish with a nice, firm texture and mild flavor.
2 pounds tilapia filets (you can also use other kinds of fish with a firm texture, such as grouper, sole or sea bass)
8 ounces medium shrimp, peeled and deveined
1 red onion cut into long, thin strips (julienned)
1 clove garlic, finely chopped
1 teaspoon ginger, very finely chopped
¾ cup lime juice
¼ cup lemon juice
½ finely chopped chili pepper (ají limo)*
Salt and pepper to taste
1 teaspoon finely chopped cilantro
2 teaspoons extra virgin olive oil
1. Cut fish into small cubes and place in a glass bowl.
2. Place shrimp into a pan of boiling water. As soon as they turn pink, take them out of the pan, drain and place in a bowl of water and ice cubes. Leave them to cool for 1 to 3 minutes. Drain and add to the fish.
3. Add the rest of the ingredients: onion, chili, garlic, ginger, salt, pepper, olive oil and cilantro. Stir.
4. Add the lime and lemon juice. Wait 5 minutes, taste, and add more salt if necessary.
* You can find the Peruvian chili pepper, ají limo, in Latin grocery stores. Jalapeño pepper is an acceptable substitute.
Watch the video of this recipe.
Other recipes by Denisse:
Pastelón de Yuca y Pollo
Venezuelan-style Chicken Pot Pie (Polvorosa de pollo)
Cod in Tomato Sauce
Mexican-Style Shrimp Ceviche
Pulled Chicken with Jalapeño-Honey Mustard Panini
The Mexican Tamale: A Delight for the Palate
Shrimp Asopao with Pigeon Peas