Our family Christmas tradition is to enjoy a meal of a different ethnicity each year. This past year we had Peruvian, and many enjoyed this dish so much we had another Peruvian meal, Christmas style, last weekend (without the presents, trees, decorations, and carols of course).
Every Christmas there’s always one dish that always sticks out as the crowd favorite. With Peruvian, it was the Ceviche – hands down.
I found a bunch of different ceviche recipes from various websites and sort of mushed the best parts of each into a recipe that suited us. Serve this with Aji Sauce (recipe coming soon!) for an extra kick!
The lime juice is what cooks the fish, so wait a good hour until serving. I serve with aji sauce for those who want a little extra kick. Also choose the hot peppers according to your desired level of heat.
Mix onion, celery, cilantro, hot peppers, tilapia and shrimp in a medium size bowl. Add cumin, garlic powder, and lime juice, stir well to combine.
Marinate in the refrigerator for at least one hour - fish will be opaque once its 'cooked'.