Peruvian Ceviche Italian-Style
A refreshing Italian-Peruvian fusion dish featuring raw fish marinated in citrus juices, onions, and Peruvian aji amarillo peppers, served over silky exotic rice.
Ingredients
- ●12 oz (340g) Peruvian ceviche-grade fish (halibut or sea bass)
- ●1/2 cup (120ml) Exotic citrus juice (orange and lime)
- ●1 cup (200g) Silky rice
- ●1/4 cup (30g) Clasico onions
- ●2 Peruvian aji amarillo peppers
- ●2 tbsp (30ml) Fish sauce
- ●to taste Salt and pepper
- ●chopped (optional) Fresh cilantro
Instructions
- 1
Cut the fish into small pieces and place in a shallow dish.
- 2
In a blender, combine citrus juice, fish sauce, salt, and pepper. Blend until smooth.
- 3
Pour the marinade over the fish and refrigerate for at least 30 minutes.
- 4
Cook the silky rice according to package instructions.
- 5
Dice the clasico onions and aji amarillo peppers. Add to the fish and mix well.
- 6
Toss the fish mixture with cooked rice and chopped cilantro (if using).
- 7
Serve immediately, garnished with additional cilantro if desired.
- 8
Note: Raw fish should be handled safely and cooked to an internal temperature of at least 145°F (63°C).