Seafood Recipe
Danny Bolton’s Traditional Ceviche
Not in the mood to fry or freeze? Try a new twist on your latest catch with Danny Bolton’s traditional ceviche recipe.
Danny Bolton’s Traditional Ceviche
Montana Knife Company
4
20 minutes
2 hours
200
Peruvian
Side Dish
This recipe comes to us from Danny Bolton, culinary aficionado, self-proclaimed adventure junkie, and friend of Montana Knife Company.
Not in the mood to cook your latest catch? Don’t want to eat it raw, either? There’s a third option: Whip up a traditional ceviche.
Whether you’re a seafood enthusiast, a lover of vibrant flavors, or a new cook looking to make something simple, this classic Peruvian dish is sure to become a staple in your kitchen.
Not in the mood to cook your latest catch? Don’t want to eat it raw, either? There’s a third option: Whip up a traditional ceviche.
Whether you’re a seafood enthusiast, a lover of vibrant flavors, or a new cook looking to make something simple, this classic Peruvian dish is sure to become a staple in your kitchen.
Ingredients
- 1 lb. of fresh raw fish (such as snapper, sole, or sea bass)
- 1/2 white onion, finely diced
- 1 1/2 cups fresh lime juice (approximately 8–10 limes)
- 1 large tomato, diced
- 1 medium cucumber, diced
- 1/3 cup cilantro, finely chopped
- 2 teaspoons salt
- OPTIONAL: Red pepper flakes or sriracha for a spicy kick
Directions
- Dice the white onion.
- Cube the raw fish into bite-sized 1/2-inch cubes.
- In a bowl, combine the diced onions and fish, then cover and submerge them in the fresh lime juice.
- Dice the tomatoes and cucumbers and chop the cilantro.
- Add the diced tomatoes, cucumbers, and chopped cilantro to the bowl of fish and onions. Season the mixture with salt to taste.
- If you enjoy a bit of heat, add red pepper flakes or sriracha according to your preference. If not, skip this step.
- Cover the bowl and allow the traditional ceviche to marinate in the refrigerator for at least 1 hour or up to 24 hours (ideally on the longer side so the flavors can meld).
- Serve alone, with tortilla chips, or on your favorite crackers.
