Peruvian White Fish Ceviche with Fresh Tortilla Chips
As a spear-fisherman, this is a dish I have made countless times over the years. It comes together quickly, is easy to prepare and is always a hit. There are many ways to prepare this recipe and you can make it simple or more involved. Start by sourcing local white fish, fresh or dry-aged. To support better fishing practices seek out fish harvested using the Ike Jime method, a Japanese technique to harvest that is more humane for the fish. Limes are generally always in season in California; use both the zest and a generous amount of the juice. Thinly slice shallot or the heart of a red onion as their flavor is sweeter and more delicate than yellow or white onions and won’t overpower the fish. A chili pepper of your choosing, I like to use serrano with a touch of habanero, and flaky sea salt seasoned to taste. For a creamy texture, add diced avocado; for a little sweetness, try adding some mango. The possibilities are endless, but the five fundamental ingredients are all you need: good local white fish, lime, chili pepper, shallot and sea salt.Enjoy immediately for a quick-cured version or let it marinate for a full cure of the fish. The leftover marinade is called leche de tigre, or tiger’s milk, and makes for a powerful and flavorful shot to drink that is believed to boost energy, cure a hangover and act as an aphrodisiac.
Ingredients
- 1 pound local white fish, sliced or small diced
- 1 cup lime juice plus zest of 1 lime
- 1 cup sliced shallot
- 1 tablespoon serrano and 1 teaspoon habanero for more heat OR 1 tablespoon jalapeño for less heat
- Sea salt to taste
- Micro cilantro, to garnish
- Fresh tortilla chips to serve
Instructions
- In a bowl, toss together fish, lime juice and zest, shallot, pepper and salt until incorporated. Garnish with cilantro and serve with chips.
