Spicy Fish Ceviche

Spicy Fish Ceviche
Course 
Salad
Serves 
6
Country of Origin 
Peru
Preparation Time 
3:30
About This Recipe 

It is important to get enough lime juice to cover the fish. Also, be sure to use a juicer that squeezes the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter. Serve with lettuce, avocado, or other cold vegetables on the side. (From recipezaar.com.)

Ingredients 

2 lb. tilapia fillets or other firm white fish fillets, cubed
8 to 10 garlic cloves, chopped
1 red habanero chile, seeded and slivered
2 tsp. chopped cilantro
1 tsp. salt
1/2 tsp. freshly ground black pepper
Juice of 8 to 12 limes (enough to cover fish), strained to remove pulp
1 red onion, thinly sliced and rinsed

Preparation 

In a large bowl, combine fish, garlic, habanero, cilantro, salt, and black pepper. Add lime juice to cover. Top with red onion and let it marinate in the refrigerator for at least 2 to 3 hours before serving. 

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