Photo by Stephanie Bourgeois

Ingredients:

Pickled Red Onions:

  • 1 large red onion, thinly sliced
  • 1 beet, trimmed, peeled, and cut into 8 wedges
  • 1 cup white vinegar
  • 1 teaspoon cracked black pepper
  • 1 teaspoon roughly chopped cumin seeds

  • 1 teaspoon dried oregano
  • 4 cloves garlic, sliced

  • 2 tablespoons sugar

  • 1 1/2 teaspoons salt

Ceviche:

  • 1 pound skinless, boneless sustainable fish such as halibut, cut into 1/4-inch dice

  • 1 cup freshly squeezed lime juice
  • 1/2 red onion, diced
  • 1/2 bunch cilantro, chopped

  • 1 aji amarillo chile, stem and seeds removed, minced 

  • 1 jalapeño, stem and seeds removed, diced

  • 1/2-inch piece of fresh ginger, peeled and minced

  • 4 tablespoons extra virgin olive oil
  • 1 1/2 teaspoons aji amarillo paste

  • Salt, to taste

  • Plantain chips or tortilla chips, for garnish
  • Sliced avocado, for garnish

Recipe notes: Feniger recommends checking out the Monterey Bay Aquarium Seafood Watch website at www.seafoodwatch.org http://www.montereybayaquarium.org/cr/seafoodwatch.aspx to find out what sustainable fish is available in your area. Aji amarillo peppers and paste are available in Peruvian or South American groceries or specialty stores. If you can’t find fresh aji amarillo peppers, you can substitute more of the paste to taste.

RECIPE

Peruvian Ceviche

Susan Feniger

Border Grill Restaurants and Truck, Los Angeles; and Las Vegas

Susan Feniger calls this ceviche “an ambassador to the exotic flavors of Peru.” She serves it in a crispy corn tortilla cone on the Border Grill Truck, and on a bed of plantain chips at Border Grill restaurants in downtown Los Angeles, Santa Monica, and Las Vegas.

Yield: 4 servings

Method:

To make the pickled onions, place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside. Combine the beets, vinegar, pepper, cumin, oregano, garlic, sugar, and salt in the saucepan. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least 1 day before serving. 



To make the ceviche, combine the fish and enough lime juice to cover in a bowl. Allow to marinate in the refrigerator for 20 minutes. Drain fish, reserving 1/4 cup of lime juice. Combine fish with reserved lime juice, onion, cilantro, aji amarillo chile, jalapeño, ginger, olive oil, aji amarillo paste and season to taste with salt. Stir gently to combine. Chill thoroughly.

To serve, garnish with plantain chips or tortilla chips, pickled onions, and slices of avocado.