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This recipe isn’t your grandma’s ceviche (unless your grandma was a super cool, adventurous chef, of course!). We're talking about a vibrant, zesty explosion of flavors. Picture this: succulent white fish, marinated in a bath of freshly squeezed lime juice, dancing with fiery chilies and aromatic garlic. Each bite is a delightful experience, a perfect blend of tanginess, heat, and freshness, a party in your mouth!
I developed this recipe during a trip to Peru, inspired by the amazing ceviche I tasted there. It's a little different from traditional recipes, which is why I added some extra twists. This is my personal touch to it! And it’s so easy to make—perfect for those lazy summer days when you crave something both flavorful and refreshing. Let's get started!
Required Equipments
- Sharp knife
- Cutting board
- Mixing bowl
- Measuring cups and spoons
- Large bowl
- Fork
- Wooden spoon
- Fine-mesh sieve or cheesecloth
Ceviche with Chilies and Garlic: Frequently Asked Questions
Ceviche with Chilies and Garlic
This vibrant ceviche recipe combines the freshest white fish with fiery chilies and aromatic garlic, creating a flavor explosion that's perfect for a light lunch or appetizer.
⏳ Yield & Time
Yield: 1 servings
Preparation Time: 5 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, let's prep those beautiful fish fillets. Pat them dry with paper towels and cut them into small, roughly 1/2-inch pieces. You want them to cure nicely, so even-sized pieces help!
- Next, grab those chilies and garlic. Finely mince the garlic – about 2 cloves ought to do it. As for the chilies, use roughly one-two serrano chilies, but hey, spice is subjective. If you're feeling adventurous, go for more! Just finely chop them up.
- Now for the star ingredient – the lime juice! In a large bowl, squeeze enough fresh lime juice until the fish is generously coated. You want a good amount of juice to cure the fish properly. About 1 cup should be a good start for a serving size of four.
- Gently mix the fish pieces with the chilies and garlic. Make sure they're all nicely coated in the lime juice. Don’t be too rough; we don't want to overwork it. Oh, and did I mention to taste test as you go? Seriously, taste testing is crucial in cooking!
- Once everything is mixed, cover the bowl tightly with plastic wrap and pop it into the refrigerator. Let the fish cure for at least 30 minutes, but for the best results let it sit for about an hour. The lime juice 'cooks' the fish and also brings out all the beautiful flavors!
- After that, gently give it a stir and taste it again. Check the texture of the fish: it should be opaque and firm, but not mushy or overcooked. If it needs more time, pop it back in the fridge for another 15 minutes or so, and check again.
- Finally, before serving, give it a final stir. You can add some finely chopped cilantro, red onion, and salt to taste. Adjust according to your taste preferences. If you really want to impress your guests, you can garnish it with some extra lime wedges. Or, heck, even some avocado slices for that extra creamy touch!
- Serve it right away, and prepare for a taste explosion! This ceviche is best enjoyed cold, so don’t hesitate to add some ice to your bowl if you need to keep it extra chilly while serving.
📝 Notes
- Make sure your fish is very fresh. The quality of the fish makes all the difference!
- Adjust the amount of chili to your liking. If you don’t like super spicy food, start with a smaller amount!
- Feel free to add other ingredients, such as avocado or cucumber, for extra flavor and texture!
🍎 Nutrition
Calories: 200 kcal
Protein: 30g
Fat: 5 g
Carbohydrates: 5g
Fiber: 1g
Calcium: 20 mg
