1 ½ pounds
very fresh and high quality fish filets (corvina, halibut, escolar, hamachi, mahi-mahi)
11 red
onion, thinly sliced
11 cup
freshly squeezed lime juice, from about 35- 40 key limes, or 15-20 Peruvian limes
11-2 habanero
peppers, cut in half, without seeds and deveined
12-3 sprigs
of fresh cilantro
1 Salt
to taste
1 Finely
chopped cilantro to taste
1 Lettuce
leaves
1 Cancha,
tostado or chulpe corn nuts
1 Fresh
boiled corn
1 Sweet
potato: thinly fried or baked chips or boiled thick slices
1 Chifles
or fried green plantain chips
1 Diced
or sliced hot peppers - optional
1 Olive
oil - optional
1 Lime
slicesCut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes.
1 Rub
the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.
1 Rinse
the fish to remove the salt
1 Place
the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of the limes you can put a few ice cubes in the mix.
1 Cover
and refrigerate for about 5-15 minutes.
1 Remove
the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add additional salt if needed.
1 Use
a spoon to place the ceviche in each serving bowl, add additional sliced onions to each bowl, sprinkle with finely chopped cilantro, and diced or sliced hot peppers.
1 Serve
immediately with your choice of sides and garnishes.
This Easy Fish and Mango Ceviche recipe have been sponsored by Cavit Pinot Grigio. The most important are to use the freshest ingredients you can get, and take care not to “overcook” the fish leaving too long in the lime juice
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