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Appetizers, Fish and Shellfish

Marinitas' Peruvian ceviche

Marinitas' Peruvian ceviche
Ricardo DeAratanha / L.A. Times

Dear SOS: On a recent trip up to Marin County, we joined a few old friends at Marinitas. Oh, my. I'm not a ceviche lover, but this takes the town. This would be a great recipe to have, if you ... Read more

Total time: 30 minutes, plus chilling time | Serves 2 to 4

Chile water

  • 1/3 cup vegetable oil
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons ground chile arbol
  • 3/4 cup agave syrup
  • 1/2 cup lemon juice

Step 1In a small sauté pan, heat the oil over medium-high heat until hot. Add the garlic and sauté until aromatic, then remove the pan from heat. Stir in the chile arbol. Set aside to cool for 10 minutes, then whisk in the agave syrup and lemon juice. Set aside. This makes more chile water than is needed for the remainder of the recipe; the mixture can be used as a marinade and will keep, covered and refrigerated, up to 1 week.


  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons ground black pepper
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 12 ounces sushi-grade salmon fillet, ½ inch thick, preferable from the belly
  • 2 to 3 tablespoons oil
  • 1 large navel orange, peeled and cut into ¼-inch cubes
  • 2 tablespoons of finely diced serrano chiles with seeds, or to taste
  • 1/4 cup finely diced red onions
  • 1/4 cup aji amarillo purée, or to taste
  • 3/4 cup Chile Water
  • 1/2 cup chopped cilantro
  • 1/4 cup minced green onions
  • Salt and pepper

Step 1In a small bowl, stir together the salt, pepper, cumin and coriander. Pat the spice blend all over the salmon fillet.

Step 2Heat a heavy-bottomed skillet or sauté pan over medium-high heat until hot. Add the oil and sear the salmon quickly on both sides. Remove the salmon and set aside until cool enough to cut. Dice the cooled fillet into cubes one-third to one-half inch thick and refrigerate until chilled.

Step 3In a large bowl, combine the diced salmon with the orange, serrano chiles, red onion, aji amarillo purée, chile water, cilantro and green onions. Taste and season if desired with salt and pepper.

Note: Adapted from Marinitas in San Anselmo, Calif. The restaurant recommends serving the ceviche with diced avocado and tortilla chips or totopos. Because salmon sometimes carry parasites, it's always best to freeze it for 30 minutes before completing the recipe if you're going to serve it raw.


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