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onions red onion white vinegar black pepper cumin oregano garlic sugar salt beet CEVICHE lime juice red onion amarillo chile jalapeno pepper fresh ginger extra-virgin olive oil cilantro aji amarillo chili paste salt plantain chips pickled red onions avocado
Viewed: 38 - Published at: 9 years agoIngredients
- For the pickled red onions
- 1/2 lb red onion, thinly sliced
- 1/2 cup white vinegar
- 1/2 teaspoon black pepper, cracked
- 1/2 teaspoon cumin seed, roughly chopped
- 1/2 teaspoon dried oregano
- 2 garlic cloves, sliced
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 1 small beet, trimmed peeled and cut into 8 wedges
- For the ceviche
- 1 lb halibut, skinless boneless and cut into 1/4 inch dice (or other firm white ocean fish)
- 1 cup fresh lime juice
- 1/2 red onion, finely diced
- 1 aji amarillo chile, seeds removed and minced
- 1/2 - 1 jalapeno pepper, seeds removed and finely diced
- 1/2 inch piece fresh ginger, peeled and grated
- 1/4 cup extra virgin olive oil
- 1/2 bunch cilantro, finely chopped
- 1 1/2 teaspoons aji amarillo chili paste
- salt, to taste
- plantain chips or tortilla chips, for garnish
- 1/3 cup pickled red onions, more as desired, for garnish
- avocado, sliced for garnish
Method
- The day before making the ceviche, place sliced onions in a medium saucepan and cover with water; bring to a boil, remove from heat, then strain onions and set aside.
- In the saucepan, combine vinegar, black pepper, cumin seeds, oregano, garlic, sugar, salt and beet; bring to a boil, reduce heat and simmer 7 minutes.
- Add the onions and simmer an additional 7 minutes.
- Place mixture in a covered container and refrigerate at least one day.
- This makes more than is needed for the ceviche, but the pickled onions can kept up to a month, in the refrigerator, and used in other dishes, like salad, and as a garnish.
- To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally.
- Drain fish, but reserve 1/4 cup of the lime juice.
- To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice.
- Chill thoroughly (I chill overnight).
- Drain ceviche and season to taste with salt.
- Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.
