Peruvian Ceviche
Cincinnati chef Jose Salazar shares the secrets to the ceviche served at his restaurant Mita's. This bright and refreshing recipe is the ultimate no-cook party food.
Source: Midwest Living
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Credit: Carson Downing
Recipe Summary
Ingredients
Directions
*INGREDIENT TIP
In ceviche, the acid in lime juice alters the proteins in fish, mimicking what happens during cooking. But it's still technically raw, so use only the freshest, high-quality seafood (and never freshwater fish, which can carry parasites). Jose Salazar suggests
buying sustainable seafood from Whole Foods Market or a fishmonger.
**INGREDIENT TIP
Aji amarillo is a Peruvian yellow pepper paste. Jose Salazar says, "Flavor-wise, it's a little like habanero, but without the mind-blowing heat." Look for it in Latin grocery stores or online.
Nutrition Facts
Per Serving:
113 calories; fat 3g; cholesterol 25mg; carbohydrates 8g; mono fat 1g; insoluble fiber 2g; sugars 4g; protein 14g; vitamin a 431.7IU; vitamin c 23.5mg; thiamin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.3mg; folate 34.9mcg; vitamin b12 0.4mcg; sodium 297mg; potassium 505mg; calcium 33mg; iron 0.9mg.