Sichuan-style Spicy Ceviche

Ingredients

While the original Peruvian ceviche is known for its citrusy and tangy flavors, the Sichuan-style ceviche takes a bold and spicy approach. We incorporate Sichuan peppercorns, chili peppers, and aromatic spices to create a fiery and numbing sensation that is characteristic of Sichuan cuisine. This adaptation adds a unique twist to the traditional ceviche, infusing it with the vibrant flavors of Sichuan. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, thinly sliced 500g (1.1 lb) fresh white fish fillets, thinly sliced
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 tablespoons chili oil 2 tablespoons chili oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons black vinegar 2 tablespoons black vinegar
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon Sichuan chili flakes 1 teaspoon Sichuan chili flakes
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 cucumber, thinly sliced 1 cucumber, thinly sliced
• 1 small red onion, thinly sliced 1 small red onion, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a dry pan, toast the Sichuan peppercorns over medium heat until fragrant. Remove from heat and grind them into a fine powder.
2. 2.
   In a large bowl, combine the ground Sichuan peppercorns, chili oil, soy sauce, black vinegar, ginger, garlic, sugar, salt, and Sichuan chili flakes. Mix well to create the marinade.
3. 3.
   Add the sliced fish fillets to the marinade and gently toss to coat. Let the fish marinate in the refrigerator for at least 30 minutes.
4. 4.
   After marinating, add the red bell pepper, cucumber, and red onion to the bowl with the fish. Mix gently to combine all the ingredients.
5. 5.
   Garnish with fresh cilantro and serve the Sichuan-style spicy ceviche with lime wedges on the side.

Treat your ingredients with care...

• Sichuan peppercorns — Toasting the peppercorns before grinding them enhances their flavor. Be careful not to burn them as it can make the dish bitter.
• Chili oil — Adjust the amount of chili oil according to your spice preference. Add more for extra heat or reduce for a milder flavor.
• Black vinegar — If you can't find black vinegar, you can substitute it with rice vinegar or apple cider vinegar.
• Sichuan chili flakes — Adjust the amount of chili flakes based on your spice tolerance. Increase or decrease as desired.
• Lime wedges — Squeezing fresh lime juice over the ceviche just before serving adds a refreshing citrusy kick.

Tips & Tricks

• For an extra kick, add a small amount of Sichuan chili oil to the marinade.
• Adjust the spiciness by adding more or less Sichuan chili flakes.
• Serve the ceviche chilled for a refreshing experience.
• Use fresh, high-quality fish for the best results.
• Experiment with different types of seafood like shrimp or scallops for variation.

Serving advice

Serve the Sichuan-style spicy ceviche as an appetizer or a light main course. It pairs well with steamed rice or crispy wonton chips. Garnish with fresh cilantro and lime wedges for an added burst of flavor.

Presentation advice

Arrange the sliced fish, vegetables, and marinade in a vibrant and visually appealing manner. Sprinkle some Sichuan chili flakes on top for an extra pop of color. Serve in individual bowls or on a large platter for sharing.