Ecuadorian Ceviche

Ceviche ecuatoriano

Ingredients10

• White fish (e.g., corvina)400 g
• Lime juice200 ml
• Orange juice100 ml
• Red onion, thinly sliced1 medium
• Tomato, diced2
• Cilantro, chopped30 g
• Aji (hot pepper), minced1 tsp
• Salt1 tsp
• Black pepper½ tsp
• Plantain chips (patacones)100 g

Method

1. Cut the fish into bite‑size cubes and place in a glass bowl.
2. Pour lime and orange juice over the fish, ensuring it is fully submerged; let it marinate for 10‑15 minutes until the flesh turns opaque.
3. In a separate bowl, combine sliced onion, diced tomato, chopped cilantro, minced aji, salt, and black pepper.
4. Drain excess citrus liquid from the fish, then gently mix in the vegetable mixture.
5. Taste and adjust seasoning if needed; serve chilled, accompanied by plantain chips or patacones.