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Appetizers, Mains

Peruvian ceviche

Peruvian ceviche
Allen J. Schaben / Los Angeles Times

Dear SOS: I have been enjoying the Peruvian ceviche at Ciudad in downtown Los Angeles for quite some time now. Do you think that the restaurant would share the recipe? Leticia Prado Pasadena Dear Leticia: Ciudad was happy to share ... Read more

Total time: 1 hour, 10 minutes plus overnight chilling for the pickled onions | Serves 4

Pickled red onions

  • 1/2 pound red onions, thinly sliced
  • 1/2 cup white vinegar
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon roughly chopped cumin seeds
  • 1/2 teaspoon dried oregano
  • 2 cloves garlic, sliced
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 small beet, trimmed, peeled and cut into 8 wedges

Step 1Place the onions in a medium, heavy-bottomed saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set aside the onions.

Step 2Combine the vinegar, black pepper, cumin, oregano, garlic, sugar, salt and beet in the saucepan. Bring to a boil, reduce to a simmer and cook 7 minutes. Add the blanched onions and gently simmer an additional 7 minutes. Transfer the mixture to a container, cover and refrigerate at least a day before serving. This makes about 2 1/2 cups pickled onions, more than is needed for the remainder of the recipe. Pickled onions will keep in the refrigerator up to a month.

Ceviche and final assembly

  • 1 pound skinless, boneless Pacific halibut or other firm white ocean fish, cut in a 1/4 -inch dice
  • 1 cup freshly squeezed lime juice
  • 1/2 red onion, finely diced
  • 1 aji amarillo chile, seeds removed, minced
  • 1/2 to 1 jalapeno, seeds removed, finely diced
  • 1/2 -inch piece of fresh ginger, peeled and minced or grated
  • 1/4 cup extra-virgin olive oil
  • 1/2 bunch cilantro, finely chopped
  • 1 1/2 teaspoons aji amarillo paste
  • Salt, to taste
  • Plantain chips or tortilla chips, for garnish
  • 1/3 cup pickled red onions, more as desired, for garnish
  • Sliced avocado, for garnish

Step 1In a large glass or nonreactive bowl, combine fish and the lime juice to cover. Marinate for 20 minutes, tossing occasionally. Drain the fish, reserving a quarter-cup of lime juice.

Step 2Combine the fish with the onion, chile, jalapeno, ginger, oil, cilantro and chile paste. Stir in the lime juice. Chill thoroughly. Drain the ceviche and season to taste with salt. Serve each portion in a chilled martini glass, garnished with plantain chips or tortilla chips, pickled red onions and slices of avocado.

Note: Adapted from Ciudad. Aji amarillo chiles are available at select Latin American markets; jalapeno chiles can be substituted. Aji amarillo paste can be found at select Latin American markets and online.


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