Peruvian Red Snapper Ceviche

Servings: 2

Author:

Prep Time:
10 minutes

Cook Time:
20 minutes

Aji Sauce:
30 minutes

Total Time:
1 hour

Course:

Cuisine:

peruvian

Keywords:

ceviche citrus salad red snapper aji sauce fresh fish

Instructions

1 Combine all above ingredients into a blender.
2 Turn your blender on starting at the lowest setting for 20 seconds, then every
20 seconds increase the speed on the blender to the next setting. Working your
way to high. Blend until all ingredients are evenly incorporated and there are
no longer large chuncks of cilantro.
3 Check the sauce for taste, adding:

â€¢ More jalapenos if you would like it a little spicier

â€¢ More ricotta if it is a little too spoicy
4 Place in the refridgerator for a minimum of 30 minutes to allow the sauce to
thicken. The sauce will continue to develope flavor as it sits in the fridge.
The sauce will keep in the fidge for 7-10 days.
5 Slice you red snapper into small bite sized pieces. Then place the snapper into
a large bowl.
6 Juice the lime, lemon, and oranges into a small bowl.

I prefer to use a juicing machine, as this get all of the juice from the fruit.
However, a hand held juicer will work. You may need more fruit as you wont be
able to get all of the juice out.
7 Once you have juiced all of the fruit, pour the juice over the sliced fish,
season with the salt and pepper, 2 tablespoons of the aji verda sauace, and the
shaved onions. Then toss the fish in the juice, seasoning, and onions. Once
everything is well incorporated, cover with a lid or plastic wrap and place in
the fridge. Leave for 20 minutes, to allow the cirus to cook the fish.
8 After 20 minutes, remove from the fridge and serve, topping with the sliced
jalapeno and cilantro.

This dish is typically served with: tortilla chips, plantain chips, boiled sweet
potato, or with crispy choclo. Choose whatever you love the most or whatever is
easiest for you!

Peruvian Red Snapper Ceviche

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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