Delightful Peruvian Ceviche Tower – A Fusion of Seafood and Citrus Flavors

Allergens

Fish, Soy

Ingredients

• 1 lb fresh white fish fillet (such as cod or snapper), cut into bite
• sized cubes
• 1/2 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup finely chopped red onion
• 1/2 cup diced tomatoes
• 1/2 cup seeded and chopped cucumber
• 1/3 cup fresh cilantro leaves, chopped
• 1 tablespoon minced jalapeno (optional)
• Salt and pepper to taste
• 1 ripe avocado, sliced into thin wedges
• Tortilla chips for serving

Instructions

1. In a large mixing bowl, combine the fish cubes with the lime juice and lemon juice. Mix well to ensure the fish is evenly coated in the citrus juices. Cover and refrigerate for about 30 minutes, allowing the fish to "cook" in the acidic marinade.
2. While the fish marinates, prepare the remaining ingredients by dicing the tomatoes, cucumber, and avocado. Chop the cilantro leaves and, if using, mince the jalapeno.
3. Once the fish has finished marinating, drain off any excess liquid and gently fold in the red onion, tomatoes, cucumber, cilantro, and jalapeno (if using) into the fish mixture. Season with salt and pepper to taste.
4. To assemble the ceviche tower, arrange a layer of tortilla chips on a serving plate, followed by a generous scoop of the ceviche mixture. Top with avocado slices and a final sprinkle of chopped cilantro leaves for garnish.

Chef’s Insight

When selecting fish for this recipe, choose a firm-textured white fish such as cod or snapper to hold up well in the citrus marinade. - For an extra burst of flavor, consider adding a drizzle of Peruvian aji amarillo sauce on top of the finished ceviche tower.

Notes

Serve with a side of lime wedges for added flavor and to balance the acidity of the dish.