Peru Breathtaking Trips.

Ceviche

 It's quick, easy and disappears quickly. The habanero peppers make it spicy without giving it the distinctive flavor of jalapenos and it's great without hot peppers too. You can adjust any of the seasonings to suit your taste. I am not a cilantro fan, but this is the only recipe in which I will tolerate cilantro.


Ingredients
2 lbs tilapia fillets or other firm white fish fillets, cubed
8-10 garlic cloves, chopped
1 teaspoon of  salt
1/2 teaspoon black pepper
2 teaspoons fresh cilantro, chopped
1 habanero pepper, seeded and chopped
8-12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
1 red onion, thinly sliced and rinsed


Preparation
Combine all ingredients except red onion and mix well.
Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
Before serving, mix well and serve with lettuce, toasted corn, boiled sweet potato
It is important to use a juicer that squeezes the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.

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