When making ceviche, I strive to use a local white ﬁsh from a ﬁshmonger I trust. And it’s important to take the time to wash and clean the ﬁsh before prepping and cooking with it. The acid in the lime juice will cook the ceviche, but in order to prevent from making the dish too acidic, you only need to use a small amount. As you add the lime juice, stop before the level of the juice in the bowl covers the ceviche. This dish will work well with different hot peppers, for example, you can try using a jalapeño instead of red fresno.
Nico Vera is a Peruvian chef and Pisco mixologist based in San Francisco, California, where he promotes Peruvian food and culture through pop-up dinners and cocktail classes. You can find his recipes and calendar of events on his blog, Pisco Trail.
Ceviche Nikkei Recipe
|Calories:||150 per serving|
|Prep Time:||10 minutes|
|Cook Time:||15 minutes|
- 1-lb halibut , cut into bite-sized cubes
- salt to taste
- 2 tsp ginger, grated
- 1/4 cup celery, diced
- 1 small red fresno pepper , diced
- 1 small habanero pepper , diced
- 1/2 red onion , julienned
- juice from 10-12 limes
- cilantro for garnish , chopped
There are many different ceviche variations, but the key is fresh ingredients and 4 simple steps: preparation, seasoning, cooking, and garnishing.
1. Preparation: Wash and cut the ﬁsh into small bite size pieces. Grate the ginger and dice the celery. Slice the hot peppers in half, wash, and remove veins and seeds before dicing. Julienne the red onion and wash three times with warm running water. Chop the cilantro. Cut the limes and squeeze the juice into a mason jar.
2. Seasoning: Place the ﬁsh pieces in a glass bowl, season with salt and add the ginger, celery, hot peppers and onion. Mix and toss using a spoon.
3. Cooking: Slowly pour the lime juice over the ﬁsh, a little at a time, while tossing using a spoon. Toss for a few minutes until ﬁsh becomes white and opaque.
4. Garnishing: Add the cillantro, and toss using a spoon.
5. Serve immediately.