Lunch: Peruvian Ceviche
Recipe by Gaston Acurio Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.
Ingredients
2/3 cup fresh lime juice
2 garlic cloves, smashed
1 tablespoon (packed) chopped fresh cilantro leaves
1/2 ají limo or habanero chile, seeded
1/2 small red onion, chopped
1/2 cup bottled clam juice (optional)
Kosher salt
Instructions
Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3-4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
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