Chile's bracing take on ceviche: firm white fish cured in lemon and grapefruit juice with red onion, cilantro, and ají verde, served ice-cold.
Ingredients
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500g firm white fish (corvina or reineta), cubed
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6 lemons, juiced
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1 grapefruit, juiced
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1 red onion, thinly sliced
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2 ají verde chilies, minced
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Fresh cilantro, chopped
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Salt, pepper
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1 tbsp olive oil
Instructions
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1
Cube fish into bite-sized pieces. Place in a glass bowl.
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2
Pour lemon and grapefruit juice over fish. Season with salt.
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3
Cover and refrigerate 20-30 min until fish is opaque and "cooked" by the citrus.
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4
Rinse onion slices in cold water, drain. Add to fish with ají verde and cilantro.
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5
Drizzle with olive oil, adjust seasoning.
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6
Serve immediately in chilled bowls.
Did You Know?
Chilean ceviche uses more citrus juice and a longer marination time than Peruvian ceviche, resulting in a more thoroughly "cooked" texture.