DIY Peruvian Ceviche

Coming from a multiethnic family can have its perks. You know more about the world, you always have "the one uncle" that is just bizarre, you hear stories about "back in my country", and holidays are never "normal". What sucks about it is having expectations raised to unmatchable levels. Case in point, we recently had an ethnic food potluck party in the office and were racking our brains on what to bring. Certain things were nixed because of stinkiness factor in the workplace (imagine talking to a new client with kimchi breath!) and others were thrown out because. . .well, there's just a line between being a cook and chef. Then we got it. Ceviche. We'd make Peruvian style ceviche (not to be confused with the more commonly found version in Texas with avocados, tomatoes, and crackers). We got all of our ingredients together and went to work.

Necessary items:

Some type of white fish (Halibut is a phenomenal choice. . .but is pretty costly. We went with grouper.)
Red onions
Garlic
Cilantro
Limes
Salt
Habanero pepper
MSG (Note, MSG is completely optional but sure does make it authentic.)

The key to a good ceviche is making sure to make it at the last minute (the longer the fish sits in all the juices, the more watered down it'll be). Since we're last minute kinda people. . .this really works out well for us. Slice up an onion—thin enough so that you're not getting huge chunks of onion, but thick enough so it isn't limp. Mince the garlic (we're of the school where the more garlic the better, but if you have to actually converse with people, you may want to hold back a little). The fish should be blotted with a dry paper towel and then cubed into bite sized portions. From there, you're almost done. Put all the prepared ingredients into a mixing bowl and get going with the limes. There should be enough extra lime juice to cover the bottom of the bowl, but your fish shouldn't be swimming in the liquid (this isn't a soup, you know).

As for the rest of the items, we're a "season as you see fit" kinda cook, so enjoy yourself. Figure out the salt/habanero/lime ratio to get what you like. Personally, we love it when it burns and always up the ante with plenty of habaneros.

Word to the wise, be very careful when working with habaneros (or limes or salt or onions) as this product is not meant to go in the eye. In case you happen to touch your eyes with unwashed habanero hands, curl up into a little ball and cry until the stinging goes away.

If your guests have qualms about eating raw fish, just assure them that lime juice "cooks" the fish and a small bite will convince them that they have nothing to worry about.

If you fall flat on your face, just head on over to Lemon Tree (12591 Whittington) for the only authentic Peruvian ceviche we've found in town.

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Flickr photo user Aruna B.