Ready for a super simple, super delicious fish recipe?
Here’s another recipe from my sister and her multi-cultural friends: Peruvian Ceviche. Apparently in Peru (according to my sister’s Peruvian friends), this is commonly eaten for breakfast!
If you make this, please make sure you use fresh fish! But really you should do that anytime you eat fish.
Some of you might question the safety of this for a few reasons, but we made this for my parent’s birthday party, many people ate it and no one got sick.
Instead, everyone was so pleased, the ceviche was gone in less than 10 minutes!
3 lbs raw tilapia, cut into small cubes
4 lbs of key limes (or enough juice to cover all the fish)
2 celery ribs, finely chopped
2 tsp yellow hot pepper paste (aji amarillo o chile guero)
1/2 tsp sazon (this is really just MSG, if it’s a huge issue for you, you can probably just use salt)
1 red onion, thinly sliced
Cut the tilapia into small bite sized pieces and place in a serving bowl with chopped celery.
This recipe requires a ton of key limes
A lemon/lime squeezer makes this a whole lot easier. Press your key limes, you want enough juice to cover your fish completely.
Pour over fish, then mix in your yellow hot pepper paste (use more if you want it spicier) and sazon.
Lastly, top with thinly sliced red onions. Refrigerate for half an hour and serve!
The citric acid in the limes cooks the fish! Then you have a super quick and easy light dish! I definitely recommend giving it a try. My mom was apprehensive because she thought it was raw (even though it’s not) but ended up loving it!
Any foods scare you?
Tofu used to freak me out… still not a huge fan.