Ceviche Peruano en Plato con Cebolla y Rocoto

Ceviche Peruano en Plato con Cebolla y Rocoto

A classic Peruvian ceviche dish with a tangy and spicy twist of onions and rocoto peppers.

Ingredients

• 300g fresh white fish fillet
• 4 lemons, juiced
• 4 limes, juiced
• 1 red onion, finely chopped
• 2 rocoto peppers, seeded and finely chopped
• Salt and pepper to taste
• Fresh cilantro leaves for garnish

Steps

Step 1: Prepare the fish by cutting it into small cubes and placing it in a mixing bowl.

Step 2: Squeeze the juice of fresh lemons and limes over the fish, making sure to fully cover the fish. Let it marinate for about 15 minutes.

Step 3: Finely chop the red onion and rocoto pepper. Add them to the mixing bowl with
the fish.

Step 4: Season the mixture with salt and pepper to taste. 
Stir gently to combine all the ingredients.

Step 5: Let the ceviche rest in the refrigerator for at least 30 minutes to 
allow all the flavors to meld together.

Step 6: Serve the ceviche on a plate, garnished with fresh cilantro leaves. Enjoy!

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