Ceviche Perlita

Name: Ceviche Perlita
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 1
Cuisine: South American, Latin American
Ingredients: 1 firm-ripe avocado; 1 serving Mexican hot chile sauce, such as Cholula; 1 serving Coarse kosher salt to taste; 1 cucumber, peeled, seeded, and cut into 1/4-in. cubes; 85 grams 1/2 cup very finely crumbled cotija (firm Mexican cheese) or feta cheese (about; 2 Tbsps chopped fresh cilantro leaves; 177 milliliters grape tomatoes or 1 medium firm-ripe tomato, cut into 1/4-in. cubes; 113 grams pitted green olives (preferably not brined in vinegar; if they are, rinse with water before using), finely chopped; 3 Tbsps fresh lemon juice; 3 Tbsps fresh lime juice; 2 Tbsps extra-virgin olive oil; 1 teaspoon dried oregano, preferably Mexican; 2 Tbsps juice from a jar of sliced pickled jalapeños (sometimes labeled; 340 grams very fresh boneless, skinless halibut or sea bass, cut into 1/4-in. to 1/2-in. diced; 1 serrano chile, minced; 1 serving Thick tortilla chips; 1 mediums sweet white onion, finely chopped

Need a gluten free and pescatarian main course? Ceviche Perlita could be an amazing recipe to try. This recipe serves 1. One serving contains 1527 calories, 83g of protein, and 108g of fat. It is a pricey recipe for fans of South American food. A mixture of serrano chile, grape tomatoes, sea bass, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

In a medium bowl, combine fish and 2 tbsp. each of lime and lemon juice. Cover and refrigerate at least 3 hours and up to 6, stirring occasionally.

Ingredients you will need

Lemon Juice

Fish

Lime

Equipment you will use

Bowl

Meanwhile, mix olive oil, oregano (rubbed between your palms first if the flecks are large), and pickled jalapeo juice in a large bowl.

Ingredients you will need

Olive Oil

Oregano

Juice

Equipment you will use

Bowl

Drain fish in a colander, discarding juices, and add to olive-oil mixture. Toss to coat.

Ingredients you will need

Olives

Fish

Cooking Oil

Equipment you will use

Colander

Add pickled jalapeos, onion, tomatoes, cucumber, olives, cheese, serrano, and cilantro. Peel avocado, cut into 1/2-in. cubes, and toss gently with remaining 1 tbsp. lemon juice; add to bowl and toss ceviche gently and thoroughly. Season to taste with salt and remaining 1 tbsp. lime juice.

Ingredients you will need

Lemon Juice

Lime Juice