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Ceviche Huachano |
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2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
1/4 cup of fresh squeezed lime juice*
1/4 cup of fresh squeezed orange juice*
1/2 cup of fresh squeezed lemon juice*
1/2 red onion, finely diced or shredded
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
Dash of ground oregano
Dash of Tabasco or a light pinch of cayenne pepper
Fresh cilantro
2 boiled sweet potatoes
SERVES 4 |
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In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano.
Cover with lime, orange and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic citric juices.
Let sit for several hours, giving time for the flavors to blend.
During the marinating process the fish will change from pinkish grey and translucent, to whiter in color and opaque.
Serve with chopped cilantro and slices of boiled sweet potato to the side or on top. * These 3 citric juices are a replacement to a local variety of Sour Orange ("Naranja Agria" in Spanish) unique to the countryside of Huacho, Peru. |
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A simple ceviche recipe. Food Network's talapia ceviche on tostadas. How to make the perfect ceviche. Food.com's 5 star rated simple Peruvian ceviche. Food.com's best rated Mexican ceviche. All Recipe's best Mexican ceviche with scallops. Food & Wine's Chef Rick Bayless's classic ceviche recipe. 4 star Mexican shrimp ceviche recipe. |
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