Sparks Favorite Recipes:
Peruvian Ceviche
CiUDAD

Serves 4

  • 1 pound skinless, boneless Pacific halibut*, cut in 1/4-inch dice
  • 1 cup freshly squeezed lime juice
  • 1/2 red onion, diced
  • 1 aji amarillo chile, stem and seeds removed, minced
  • 1/2 to 1 jalapeño, stem and seeds removed, diced
  • 1/2 inch piece of fresh ginger, peeled and minced or grated
  • 1/4 cup extra virgin olive oil
  • 1/2 bunch cilantro, chopped
  • 1 1/2 teaspoons aji amarillo paste
  • Salt, to taste
  • Plantain chips or tortilla chips, for garnish
  • Pickled Red Onions (see recipe below), for garnish
  • Sliced California avocado, for garnish

In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes. Drain fish, reserving 1/2 cup of lime juice.

Combine fish with remaining ingredients and reserved lime juice to taste and stir gently to combine. Chill thoroughly. Serve in a chilled martini glass, garnished with plantain chips or tortilla chips, Pickled Red Onions, and slices of avocado.

Pickled Red Onions

Makes 5 1/2 cups

  • 1 pound red onions, thinly sliced
  • 1 cup white vinegar
  • 1 teaspoon cracked black pepper
  • 1 teaspoon roughly chopped cumin seeds
  • 1 teaspoon dried oregano
  • 4 cloves garlic, sliced
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 beet, trimmed, peeled, and cut into 8 wedges

Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside.

Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month.

*According to the Monterey Bay Aquarium Seafood Watch program, when it comes to sustainable seafood, wild-caught Pacific halibut a.k.a. Alaska halibut is a “Best Choice”. For more information, go to www.seafoodwatch.org.

Copyright © 2009, Mary Sue Milliken and Susan Feniger, www.ciudad-la.com

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