Soaking in these last few days of summer making Peruvian inspired ceviche with…? PEACHES!! Hahaha listen, peach season ain’t over till it’s over. This ceviche is packed with flavor, and honestly and truly, it’s the scotch bonnet for me ?
Ceviche is made by marinating raw fish in citrus with onions/peppers/salt. It’s enjoyed in Peru with sweet potato and corn, however I usually enjoy on its own or with plantain chips.
- 13 ounces of white fish fillets, mahi mahi or halibut preferred
- 1 medium red onion, thinly sliced
- ½ scotch bonnet or habanero pepper, deseeded and minced (use less for less spice)
- Juice of 4 limes
- ¼ teaspoon of salt
- 1 large ripe peach, peeled and chopped into 1/2" chunks
- 1 tablespoon of extra virgin olive oil
- Optional: chopped cilantro, avocado, and scallions for topping
Rinse the fish under cold water, pat dry with paper towels, and cut into ½” cubes.
Add to a large bowl, and add the onion, pepper, lime juice, and salt.
Stir together, and refrigerate for 10-15 minutes.
Once done marinating, toss in the peach and drizzle with olive oil.
Optional: Top with cilantro, avocado, and scallions. Enjoy!