Chilean-Style Ceviche with a Peruvian Twist

Inspired by the vibrant flavors of South America, this Chilean-style ceviche melds traditional Chilean ingredients with a hint of Peruvian influence. Crafted with love by Chef José Francisco of Curanipez, Chile, this recipe is a refreshing treat that's perfect for any seafood lover. Dive into this deliciously tangy and citrusy dish that brings the essence of the sea straight to your plate.

Ingredients

🧅 2 to 3 large red onions
🌿 1 bunch of fresh cilantro
🌶️ 1 large red bell pepper
🦐 500g shrimp
🐟 1.5 to 2 kg of fresh white fish fillets, approximately 250 to 300 grams per person
🍋 1 cup of freshly squeezed lemon juice
🌽 1 cup of corn kernels
🫒 Olive oil, Bertolli or Colavita
🧂 White pepper and salt

Instructions

1- Prepare the Vegetables:

• Thinly slice the red onions and soak them in a bowl of cold water for about 10 minutes to mellow their sharpness, then drain.
• Finely chop the cilantro and dice the red bell pepper, setting both aside.

2- Prepare the Fish:

• Cut the white fish fillets into small, bite-sized cubes.
• Place the fish into a large glass or ceramic bowl, avoiding metal to prevent any reaction with the citrus.

3- Marinate the Fish:

• Pour the freshly squeezed lemon juice over the fish until fully immersed.
• Gently stir to ensure even coating. Cover the bowl with plastic wrap and refrigerate for about 20 minutes, allowing the fish to "cook" in the acidic juice.

4- Combine Ingredients:

• Remove the marinated fish from the fridge and drain any excess lemon juice.
• Add the drained onions, chopped cilantro, diced red bell pepper, and corn kernels to the bowl with the fish. Toss everything together gently.

5- Season and Finish:

• Drizzle a moderate amount of olive oil into the mixture for added richness.
• Season with salt and white pepper to taste, tossing again to evenly distribute the flavors.

6- Serve:

• Allow the ceviche to sit for a few more minutes before serving, letting the flavors meld.
• Serve chilled in individual bowls or a large serving dish, garnished with fresh cilantro leaves.

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 to 8
Calories: Approximately 250 per serving
Nutritional Information per Serving:

• Proteins: 32g
• Fats: 8g
• Carbohydrates: 14g
  Equipment:
• Chef's knife, Wüsthof Classic
• Cutting board
• Glass or ceramic mixing bowl
• Plastic wrap

Cooking Tips:

• Ensure the fish is as fresh as possible to maintain the quality of the ceviche.
• Adjust the amount of lemon juice based on your taste preference for acidity.
• For a spicier kick, add sliced fresh chili peppers to the marinade.

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Chilean-Style Ceviche

Posted by Waivio guest: @waivio_hivecooking