Cincinnati chef Jose Salazar shares the secrets to the ceviche served at his restaurant Mita's. This bright and refreshing recipe is the ultimate no-cook party food.

Source: Midwest Living

Gallery

Credit: Carson Downing

Recipe Summary

hands-on:
20 mins
total:
30 mins
Servings:
10
Yield:
5 2/3 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut fish into 1/4-inch cubes and place in a large bowl; chill. In a small bowl, place pineapple, red onion, aji amarillo paste, ginger, and garlic; chill. Place lime juice and orange juice in a third bowl; chill.

    Advertisement
  • When ingredients are all cold, remove fish from refrigerator and sprinkle with 1 teaspoon salt; gently mix. Let stand 1 minute. Add the other chilled ingredients and season with another 1 teaspoon salt; gently fold together. Add avocado and cilantro; fold again. Chill ceviche at least
    10 minutes and up to a few hours

  • Serve cold ceviche in small bowls or over Bibb lettuce with plantain or tortilla chips for scooping. For a traditional presentation, garnish with cancha or Corn Nuts.

*INGREDIENT TIP

In ceviche, the acid in lime juice alters the proteins in fish, mimicking what happens during cooking. But it's still technically raw, so use only the freshest, high-quality seafood (and never freshwater fish, which can carry parasites). Jose Salazar suggests
buying sustainable seafood from Whole Foods Market or a fishmonger.

**INGREDIENT TIP

Aji amarillo is a Peruvian yellow pepper paste. Jose Salazar says, "Flavor-wise, it's a little like habanero, but without the mind-blowing heat." Look for it in Latin grocery stores or online.

Nutrition Facts

113 calories; fat 3g; cholesterol 25mg; carbohydrates 8g; mono fat 1g; insoluble fiber 2g; sugars 4g; protein 14g; vitamin a 431.7IU; vitamin c 23.5mg; thiamin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.3mg; folate 34.9mcg; vitamin b12 0.4mcg; sodium 297mg; potassium 505mg; calcium 33mg; iron 0.9mg.
Advertisement