Peruvian Grilled Ceviche With Lime And Cilantro

Introduction

Peruvian cuisine is known for its bold flavors and diverse ingredients. One of the most popular dishes is ceviche, a dish made with raw fish marinated in citrus juices. In this recipe, we take a twist on the classic ceviche and grill the fish to add a smoky flavor. The addition of lime and cilantro gives it a refreshing and zesty taste.

Ingredients

• 1 pound of firm white fish (such as sea bass or tilapia)
• 1 red onion, thinly sliced
• 1/2 cup of fresh lime juice
• 1/4 cup of fresh cilantro, chopped
• 1 jalapeño pepper, seeded and minced
• 1 tablespoon of olive oil
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Cut the fish into bite-sized pieces and season with salt and pepper.
3. Grill the fish for about 2-3 minutes on each side, until cooked through.
4. In a bowl, mix together the red onion, lime juice, cilantro, jalapeño pepper, and olive oil.
5. Add the grilled fish to the bowl and toss to coat evenly.
6. Cover and refrigerate for at least 30 minutes to allow the flavors to meld together.
7. Remove from refrigerator and serve cold.

Conclusion

This Peruvian Grilled Ceviche With Lime And Cilantro recipe is a delicious and unique twist on the classic ceviche dish. The grilling adds a smoky flavor to the fish, while the lime and cilantro give it a refreshing and zesty taste. It’s a perfect dish for a summer barbecue or a light and healthy meal. Enjoy!