1 lb very fresh halibut or mahi filets, chopped very small
1/2 lb cooked frozen shrimp, thawed and chopped small
1/2 large red onion, sliced very thin
1 c freshly squeezed lime/key lime juice
1 habanero pepper, seeds/veins removed and minced fine
1/2 c cilantro leaves
1T salt
cold water with several ice cubes
2 tsp. Peruvian Chile Lime Seasoning
2T olive oil
romaine heart leaves or butter lettuce leaves
sweet potato chips or plantain chips for garnish/dipping
cancha corn or corn nuts for garnish
Instructions
Place fish and shrimp in shallow glass bowl and
toss with 3 tsp. salt. Cover with cold water and
ice cubes. Set aside to soak for 10 min.
In separate small bowl, combine sliced onions with
1 tsp. salt and 2T lime juice. Toss well and allow
to sit while fish soaks.
In colander, rinse and drain fish/shrimp. In medium mixing bowl,
combine drained fish/shrimp, onions, habanero
pepper, Peruvian Chile Lime seasoning and lime
juice. Toss well to coat. Cover and refrigerate
or submerge in bowl of ice for 15 minutes.
Drain off liquid from ceviche and toss with
cilantro leaves. Drizzle with olive oil. Adjust
seasoning to add salt if desired, to taste.
Serving
Suggestions
Serve on lettuce leaves with sweet potato/plantain chips and garnish with cancha corn/corn nuts.
Originally Submitted
1/6/2016
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