PERUVIAN-STYLE FISH CEVICHE

Ingredients

• 1 lb. Diamond Reef® Swai fillets, cut into cubes

• ½ red onion, thinly sliced

• 1 Tbsp Fresno pepper, minced

• 1 Tbsp cilantro, chopped

• 1 Tbsp extra virgin olive oil

• 2 Tbsp of cold water (as needed)

LECHE DE TIGRE:

• ¼ cup ají amarillo (yellow chili pepper), sliced; seeds and stems removed

• ¼ cup + ½ Tbsp of extra virgin olive oil, separated

• ¼ cup celery, sliced

• 1 Tbsp garlic, sliced

Directions

LECHE DE TIGRE:

• 1 Tbsp cilantro stems, chopped

• 2 Tbsp red onion, sliced

• ¼ cup neutral-flavored cooking oil

• ½ cup lime juice

• 1 tsp salt

In a small pan, heat the olive oil over medium-low heat. Add the ají amarillo and cook for 3-4 minutes until it softens. Remove the pan from the heat and let the peppers cool to room temperature.

In a blender, add the cooled peppers, celery, garlic, cilantro stems, red onion, olive oil, lime juice, and salt. Blend until smooth.

Place the leche de tigre in the refrigerator until ready to use.

CEVICHE:

Place a serving bowl in the refrigerator or freezer to chill.

In a large bowl, add the swai, onion, and Fresno pepper. Pour the leche de tigre on top and combine everything.

If the liquid is too thick, add 1-2 tablespoons of cold water to thin it out.

Remove the serving bowl from the refrigerator and place the ceviche on it. Adjust seasoning with salt, lime, and olive oil, if needed. Serve with toasted corn and cooked sweet potato.