“Delightful Peruvian Gluten-Free Ceviche Trio: A Sensory Journey Through Flavors & Textures”

Allergens

Fish (Fish)

Ingredients

• 2 pounds fresh white fish (cod, halibut, or sea bass), cut into bite
• sized pieces
• 1 cup fresh lime juice
• 1 cup fresh lemon juice
• 1/2 cup fresh orange juice
• 1/2 cup red onion, finely chopped
• 1 cup cilantro, chopped
• 1 cup red pepper, diced
• 1 cup yellow pepper, diced
• 1 cup red chili pepper, thinly sliced (optional)
• 1 cup seeded and diced tomato
• 2 avocados, sliced
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the lime juice, lemon juice, and orange juice, ensuring that you have enough liquid to cover the fish completely. Add the fish pieces and mix gently until evenly coated. Allow the fish to marinate in the citrus mixture for 30 minutes in the refrigerator.
2. While the fish is marinating, prepare the vegetables by finely chopping the red onion, cilantro, red pepper, yellow pepper, and seeded tomato. Thinly slice the chili pepper for added heat (optional).
3. After the fish has marinated, drain off the excess citrus juice. Gently mix in the chopped vegetables, sliced avocado, salt, and pepper to taste. Toss gently until all ingredients are evenly distributed.

Chef’s Insight

The combination of citrus juices not only tenderizes the fish but also infuses it with vibrant flavors, creating a dish that is both easy to prepare and bursting with taste.

Notes

This gluten-free ceviche trio is perfect for those with dietary restrictions while still offering a delightful and authentic Peruvian dining experience.