PERUVIAN CEVICHE ENJOY DAN:

                               

                             PERUVIAN CEVICHE by CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds very fresh fish fillets (corvina, escolar, Hamachi, mahi-mahi)

1-red onion, thinly sliced

1-cup fresh squeezed lime juice, from 15-20 Peruvian limes

1-teaspoons EACH garlic powder, & ginger powder

1-thumb-size fresh ginger,

1-2-halanro peppers, cut in half, without seeds & deveined, thinly chopped

3-4 cilantro springs

salt & pepper

finely chopped cilantro to taste

LECHE de TIGRE:

1.   Cut the fish into small cubes, place in a bowl & cover with cod water & 1 tablespoons salt.

2.   Cover and refrigerate for 20 minutes.

3.   Rinse the fish to remove the salt.

4.   Place the cubed of fish, half the onions, garlic, & ginger powder, hot pepper, & cilantro springs in a glass bowl and pour the lime juice over the ingredients.

5.   throw in a handful of ice cubes, (helps neutralize the acidity of the lime juice)

6.   Cover & refrigerate for about 15 minutes.

7.   Remove the hot peppers & cilantro springs from the mix.

8.   Add additional salt if needed.

9.   Use a spoon to place ceviche in each serving bowl.

10  Add additional sliced onions to each bowl.

11  Sprinkle with finely chopped cilantro, & hot peppers.

12  Serve with toasted bread & oil, garlic & herbs.

ENJOY DAN:                                                     BE HEALTHY EAT FISH!