Happy Quail Farms Newsletter
Get updates our On-line and Farmers Market specials!
Farmers Market Update
Happy Quail On-Line
- Specialty Fresh Peppers
- Sauces and Relishes
- Artisanal Paprika and Pimenton
- Dried Peppers
- Gift Packs
- Heirloom Tobacco
- Shop Peppers by Heat Rating
Family Farming Specialty Peppers in the San Francisco Bay Area Since 1980
- Category: Savory Recipes
Ceviche is the national dish of Peru. Happy Quail Farms' recipe features our house-made Ají Amarillo sauce, an essential Peruvian flavor.
Originally eaten by fishermen as a way to enjoy part of their catch during long days at sea, ceviche makes use of the acid in lime juice to "cook" the fish.
Soaking the fish in cold salt water helps it keep its firm texture. Rinsing the onions with salt and cold water helps remove their sharpness. Adding ice cubes to the ceviche mix helps moderate the acidity of the limes.
1 1/2-2 pounds of firm white fish such as ono, mahi mahi, bluenose bass, tilapia, and or shrimp, diced
1 small red onion, halved and slivered
1 cup lime juice
1 pinch ground cumin
1/2 teaspoon salt
1 habanero chile, seeded, halved, and thinly sliced (optional)
1 tablespoon Happy Quail Farms Ají Amarillo sauce
1/2 cup cilantro leaves, chopped
1 ear of corn, roasted or boiled, then kernels removed
1 clove garlic, minced
8 butter lettuce leaves
Rinse diced fish and slivered red onion in salted cold water and dry thoroughly.
In a large bowl, combine fish, red onion, lime juice, cumin, salt, habanero (if using), and Ají Amarillo sauce. Cover and refrigerate for 20 minutes.
Just before serving, stir in cilantro.
Place a lettuce leaf in each of 8 bowls and spoon ceviche onto the lettuce; sprinkle on the corn kernels.
Serve with Spicy Baked Sweet Potato Chips. (See our recipe).