Peruvian Ceviche With Pickled Red Onions

Total Time: 1 hr 10 mins Preparation Time: 1 hr Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/2 lb red onion, thinly sliced
• 1/2 cup 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
• 1 lb halibut, skinless boneless and cut into 1/4 inch dice (or other firm 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

Recipe

• 1 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.
• 2 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.
• 3 add the onions and simmer an additional 7 minutes.
• 4 place mixture in a covered container and refrigerate at least one day.
• 5 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.
• 6 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.
• 7 drain fish, but reserve 1/4 cup of the lime juice.
• 8 to the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice.
• 9 chill thoroughly (i chill overnight).
• 10 drain ceviche and season to taste with salt.
• 11 serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.