Ceviche

A staple Peruvian dish, super easy to whip up a basic version at home. An acidic marinade cooks the raw fish while delivering a wonderful, bright punch in every bite. Be sure to choose high quality seafood, saltwater caught, and preferably frozen (sushi grade if possible).

https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-seafood-safely

For food safety tips regarding seafood

Ingredients (Serves 2)

Marinade Steps

Yellowtail or MahiMahi filet (6 oz). (can also substitute scallops) - chopped into 1/2 inch cubes

4 limes, juiced (or enough to completely cover the fish)

Set in a bowl, cover and refrigerate for 3 hours. The fish pieces should look cooked through, and not translucent.

Accompaniments

1/2 medium sized Jicama - peeled and diced

handful cilantro - chopped finely

1/4 medium sized red onion - diced

1/2 Jalapeno/Serrano/Habanero. depending on your spice leavel. - diced

1tsp Aji Amarillo powder or peruvian seasoning

Serve

Remove the fish from the marinade, and add to a bowl with the rest of the diced ingredients.

Add a few tsp of the used marinade to the bowl, and serve with thick Tortilla Chips.