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.
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.
