Peruvian Ceviche with Smoked Paprika
Total Time: 04h 20m
Hands-on Time: 00h 20m
Makes: 4 servings
Try this refreshing homemade Peruvian ceviche recipe made with fresh halibut and given a kick of flair from organic cumin, cayenne and smoked paprika.
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Ingredients
- 1 pound sushi-grade halibut, cubed
- 1/4 teaspoon Frontier Co-op® Sea Salt, plus more for sprinkling
- 1 1/2 cups lime juice
- 3/4 teaspoon Frontier Co-op® Ground Organic Cumin
- 1/4 teaspoon Frontier Co-op® Organic Cayenne
- 1/4 teaspoon Frontier Co-op® Smoked Paprika
- 2 vine-ripened tomatoes, seeded and diced
- 1 large avocado, peeled and diced
- 1/3 cup red onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup fresh cilantro, chopped
Directions
- In a small to medium glass or stainless steel mixing bowl, place halibut cubes. Add a few sprinkles of salt and pour in lime juice (fish should be submerged). Stir well, cover and refrigerate for 4 hours, stirring occasionally, until fish is fully denatured (firm and opaque/white).
- Strain halibut, discarding lime juice. Place in a serving bowl and add cumin, cayenne, smoked paprika and the 1/4 teaspoon salt. Toss until thoroughly coated. Taste for flavor and add more spices and/or salt, if desired.
- Add tomato, avocado, red onion, jalapeño and cilantro and toss gently until well combined. Serve as is or with toasted bread.
