- 1 Lb. wild tuna (cut in two inches pieces)
- Sea Salt
- 5-6 limes
- 1 clove garlic (minced)
- Aji Amarillo or rocoto (these ajies can be found in South America stores)
- Cilantro (minced)
- Lime supreme (optional)
- 1 red onions (cut in julienne)
- Plantain chips
|For the fish:|
|Cut the fish in two inches pieces and keep it refrigerated or in an ice bowl until you need it. |
Cut the onions in julienne (cut thinly), pour a good amount of salt and rubbed the onion with it. Rinse with plenty of cold water and drain. Place the onions in the freezer or refrigerator until needed.
Mince the aji amarillo, garlic, cilantro and supreme the limes if you are using it and reserve.
Mixing all ingredients together:
Place the fish in an ice bowl and add the salt; this will help the fish release some of its own juice. Cut the lime and squeeze it straight to the fish bowl or just squeeze the limes before. Remember to squeeze the lime by hand and no too hard to avoid any of the lime resin to bitter the ceviche. Add minced garlic, the aji Amarillo or rocoto, cilantro and lime supreme. Taste your ceviche and make sure there is balance between the lime, salt and aji. Add the cold onions either now or on each plate served. Serve with the plantain chips.
|For the plantain chips:|
|Peel and thinly slice the plantain. Heat the oil in a large saucepan and add a little bit of course salt to it. When the oil is hot add batches of the plantain slices and cook until golden, for about 3 minutes. Remove the chips and placed in a plate or tray with paper towels. Serve with the ceviche.|
This post is also available in: Spanish