Traditional Peruvian Ceviche
One of my favorite parts about traveling is engaging with the local community. I’m currently in in Tulum, Mexico where the sun is bright and there is so much life and culture to celebrate – what better way to do that than through food? Food is such a basic but rich way to celebrate history and tradition. It literally gives you a taste of the local community.
The ceviche here is spot on and I can’t get enough. At temperatures in the high 80s, ceviche is the perfect cool and refreshing snack – and super malleable as it can be enjoyed for nearly every meal. Also, the high quality protein and anti-inflammatory fats help to stimulate fat burning and minimize bloating so that you can feel slender and graceful while enjoying the rhythm of the ocean.
You can use nearly any type of freshly caught white fish for this recipe (day of is best!) – the local fisherman helped scale and filet it for me so it was less work with my dull airbnb knives!
Pair with a tomato and avocado salad if enjoying for lunch or dinner or simply alone as a snack.
- 10 oz fresh white fish, fileted and sliced into small pieces
- juice of 4-5 limes
- 1/8 onion sliced razor thin
- handful of cilantro, picked from the stem and chopped (save some leaves for garnish)
- picante / spicy sauce (amount depends on strength and personal preference)
- pinch of sea salt
- cracked pepper
- optional: sliced avocado and tomato
Juice the limes and set aside. In a bowl toss together the fish, onion and cilantro and picante. Pour lime juice and toss together. Refrigerate for 20 minutes until the fish is opaque. Season with salt and pepper. Top with tomato and avocado or serve as a separate salad.
*Recipe lent by my dear friend, Chaz Firestone, International Ceviche Lover.