Peruvian Ceviche

Total Time: 3 hrs Preparation Time: 3 hrs

Ingredients

• Servings: 10
• 1 lb fish fillet, saltwater (albacore, sole, snapper, halibut anything you would see on a sushi menu)
• 1 cup lime juice, key limes if you can get them
• 1/2 cup lemon juice
• 1/2 cup orange juice
• 1 tablespoon salt
• 1 rocoto chilies (chile manzano in mexican markets) or 2 aji amarillo chilies (substitute a habanero)
• 1 medium onion, sliced very thinly into half-moons
• 4 tablespoons cilantro, chopped

Recipe

• 1 cut the fish into small pieces: you can dice it or leave it in pieces up to 1 inch square, but remember that the larger the pieces the longer it will take to marinate.
• 2 salt the fish, then cover with the citrus juice in a non-reactive (glass or plastic) container with a lid. add the sliced onions and the chiles.
• 3 chill this in the fridge for at least 2 hours, possibly as much as 3 hours -- very large pieces can take longer. if your fish is truly raw-eating quality, it is ok if the centers of the pieces are still raw-looking.
• 4 to serve, lay down some of the onions and chiles and top with the fish. garnish with the cilantro.