Traditional white fish ceviche {Ceviche blanco}

Traditional white fish ceviche recipe made with fresh fish, lime juice, cilantro, hot peppers, garlic, shallots and olive oil.

Course Appetizer, Starter

Cuisine Ecuadorian, Latin American

Keyword Ceviche, Ceviche blanco, Fish, Traditional white fish ceviche

Prep Time 30

Refrigeration time 3

Total Time 3 30

Servings - 8, depending on serving size

2 lb fresh white fish filet- I recommend corvina chilean sea bass or halibut
Lime juice from 15-20 limes
4 garlic cloves gently crushed to keep them whole
2-3 hot peppers sliced in half lengthwise
10 sprigs of cilantro
½ bunch of cilantro finely chopped
3-4 medium shallots peeled and sliced thinly – use 2 paiteña onions if you are in Ecuador
2 tbs light olive oil
Salt to taste

Cut the fish into small squares, place into a non-reactive bowl (glass is best), cover with water and salt. Cover and let rest in the fridge while you prepare the rest of the ingredients.
Rinse/remove the salt water. Keep the fish in the glass bowl/container and add the lime juice, crushed garlic, hot peppers, cilantro sprigs, and salt. Cover and refrigerate for 3-4 hours.
Soak the sliced onions or shallots in salted water, rinse well and drain.
Marinate the sliced red onions or shallots with lime juice and salt for ~15-30 minutes.
Remove the crushed garlic, hot peppers and cilantro springs from fish and lime mix.
Combine the fish with the marinated onions/shallots with chopped cilantro, and oil. Taste and adjust salt/lime/cilantro/etc to taste.
Serve with tostado, popcorn, chifles or patacones.