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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The day before making the ceviche, place sliced onions in a medium saucepan and cover with water; bring to a boil, remove from heat, then strain onions and set aside. | 2. In the saucepan, combine vinegar, black pepper, cumin seeds, oregano, garlic, sugar, salt and beet; bring to a boil, reduce heat and simmer 7 minutes. | 3. Add the onions and simmer an additional 7 minutes. | 4. Place mixture in a covered container and refrigerate at least one day. | 5. This makes more than is needed for the ceviche, but the pickled onions can kept up to a month, in the refrigerator, and used in other dishes, like salad, and as a garnish. | 6. To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally. | 7. Drain fish, but reserve 1/4 cup of the lime juice. | 8. To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice. | 9. Chill thoroughly (I chill overnight). | 10. Drain ceviche and season to taste with salt. | 11. Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1/2		sliced	32.0	7.472	0.88	0.08
white vinegar	1/2	cup		21.42	0.0476	0.0	0.0
black pepper	1/2	teaspoon	cracked	2.8865	0.7354	0.1195	0.0375
cumin seed	1/2	teaspoon	chopped	3.9375	0.4645	0.187	0.2338
oregano	1/2	teaspoon	dried	1.325	0.3446	0.045	0.0214
garlic clove	2		sliced	-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	3/4	teaspoon		-	-	-	-
beet	1		trimmed peeled cut	-	-	-	-
halibut	1	lb	skinless boneless cut	412.5343	0.0	84.1389	6.0293
lime juice	1	cup		60.5	20.3764	1.0164	0.1694
red onion	1/2		diced	-	-	-	-
chile	1		minced	6.045	1.2454	0.1254	0.0604
jalapeno pepper	1/2 - 1		diced	0.0	0.0	0.0	0.0
ginger	1/2		peeled grated	-	-	-	-
extra virgin olive oil	1/4	cup		-	-	-	-
cilantro	1/2	bunch	chopped	-	-	-	-
aji amarillo chili paste	1 1/2	1/2		-	-	-	-
salt				-	-	-	-
tortilla chip				-	-	-	-
red onion	1/3	cup	pickled	-	-	-	-
avocado			sliced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.