Peruvian Ceviche Limeño – A Gluten-Free Delight for Your Taste Buds!
A flavorful peruvian snack perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 lb fresh white fish fillet (such as cod or halibut), cut into bite
- sized pieces 1/2 cup fresh lime juice 1/4 cup red onion, thinly sliced 1/2 cup cilantro, finely chopped 1 tbsp ají amarillo paste (optional) 1/2 cup choclo (Peruvian corn), cooked and cooled 1 avocado, sliced Salt and pepper, to taste 1 cup plantain chips, for serving
Instructions
- a. In a large non reactive bowl, combine the fish pieces and lime juice. Toss gently to coat the fish evenly. Cover and let it marinate in the refrigerator for at least 30 minutes or up to 2 hours. b. Drain the fish from the lime juice and discard the liquid. c. In a separate bowl, combine the red onion, cilantro, and ají amarillo paste (if using). Mix well to form a vibrant sauce. d. Gently fold the sauce into the fish until well combined. Season with salt and pepper to taste. Cover and refrigerate for an additional 30 minutes. e. To serve, place a generous portion of the ceviche mixture onto each plate. Surround with cooked choclo and avocado slices. Serve alongside plantain chips for added crunch.
Chef’s Insight
The key to a great ceviche is using fresh ingredients and allowing the fish enough time to marinate in the lime juice for the perfect balance of flavors.
Notes
Adjust the spice level to your preference by adding or reducing the amount of ají amarillo paste.