Prepare to embark on a culinary journey that will transport you straight to the vibrant coastal streets of Peru with this sensational Ceviche with Scallion and Sesame! Imagine fresh, tender white fish "cooked" by the magic of tangy lime juice, dancing with the bright flavors of scallions and the nutty richness of sesame oil. This isn't just a recipe—it's a flavor explosion that will revolutionize your understanding of seafood and leave your guests absolutely mesmerized.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Peruvian
Serves: 4 servings
Ingredients
- 1 lb white fish, diced
- Juice of 3 limes
- 2 scallions, chopped
- 1 tbsp sesame oil
- 1/4 cup cilantro, chopped
- Salt to taste
Instructions
- Begin by preparing your ingredients. Dice the white fish into small, bite-sized pieces and place them in a mixing bowl.
- Squeeze the juice of three limes over the diced fish. Ensure that the fish is well-coated with the lime juice, as this will "cook" the fish through the acidity.
- Add the chopped scallions to the bowl with the fish. The scallions will add a fresh, oniony flavor to the ceviche.
- Drizzle the sesame oil over the mixture. This will introduce a nutty flavor that complements the freshness of the fish and lime.
- Incorporate the chopped cilantro into the bowl. Cilantro adds a bright, herbal note that is essential in ceviche.
- Season the mixture with salt to taste. Start with a small pinch and adjust according to your preference.
- Gently toss all the ingredients together until everything is evenly mixed and the fish is well-coated with the lime juice and seasonings.
- Let the ceviche sit for about 10 minutes. This allows the flavors to meld and the fish to marinate in the lime juice.
- After marinating, taste the ceviche and adjust seasoning if necessary. You may want to add more salt or lime juice based on your preference.
- Serve the ceviche chilled. It can be enjoyed on its own or with tortilla chips, avocado slices, or over a bed of lettuce for a refreshing appetizer.
Tips
- Choose the freshest fish possible: The quality of your ceviche depends entirely on the fish's freshness. Opt for sushi-grade white fish like sea bass, halibut, or snapper.
- Acid is key: The lime juice "cooks" the fish, so ensure full coverage. Let the fish marinate for exactly 10-15 minutes—not longer, or it can become tough.
- Chill everything: A cold ceviche is a delicious ceviche. Refrigerate your ingredients beforehand and serve immediately after preparation.
- Don't be afraid to experiment: While this recipe is traditional, feel free to add diced red onions, jalapeños, or even a touch of avocado for extra complexity.
- Serve immediately: Ceviche is best enjoyed fresh, so time your preparation right before serving to maintain optimal texture and flavor.
Nutrition Facts
Calories: 166kcal
Carbohydrates: 4g
Protein: 25g
Fat: g
Saturated Fat: 1g
Cholesterol: 70mg
