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Peruvian Ceviche Clásico

5:45 AM, Dec 6, 2008   |    comments
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Peruvian Ceviche Clásico

serves 4


1 pound fresh tilapia

.25 each whole red onion, julienned

.5 each habanero pepper, seeded and minced

.5 teaspoon minced garlic

.25 bunch cilantro, chopped

8 each fresh limes, juiced

1 ounce extra virgin olive oil

kosher salt, to taste

.25 cup popped popcorn, for garnish



Trim tilapia fillet and dice into small pieces. Place in mixing bowl over an ice bath. Rinse red onion in cold water and add it to the mixing bowl. Add habanero pepper, garlic, cilantro, lime juice, olive oil, and salt.  Let sit for one hour, chilled.


Portion ceviche and garnish with popcorn.


Note: the spicy marinating juices that are created are called "Leche de Tigre" (tiger's milk) and often people will drink a small glass to cure a hangover.



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