Serve with plantain chips, corn nuts or tortilla chips.
And to me, food tells the journey of our nation’s people best.
Ceviche is a delicacy that has been relished for centuries.
Photo: Ali Redmond (photography, food & prop styling)
Over thousands of years, ceviche has exploded in popularity.
When I think of ceviche, I think back to the stories of my father’s childhood.
As a first generation Dominican American, I heard stories about the power cutting out often.
Thank you, Peru!
It’s absolutely true what they say.
Ceviche is bright, enticing and nourishing.
After a long, sun-kissed, summer day, I crave it.
It’s that perfect something that’s light and refreshing and contrasts with the heavy heat of midsummer.
I have found myself craving it while at the beach or at my very own Vermont homestead.
It makes perfect sense that it found its sense of place in hot, tropical climates.
I think it checks all the boxes.
Pour into a large nonreactive bowl.
Add the remaining fish and toss to coat.
Stir in sliced onion, cucumber (if using), salt and pepper.
Refrigerate for at least 2 hours or up to 4 hours.
Stir in cilantro and mint just before serving.
To make ahead
Refrigerate for up to 4 hours.
Tip
Aji amarillo is a yellow chile pepper from Peru.
It lends gentle, fruity heat and a sunny hue to any dish it’s used in.
Look for aji amarillo paste in Latin markets or online.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
