Peruvian Citrus-Marinated Sole Ceviche

Ingredients

• 500g (1.1 lb) fresh sole fillets, skinless and boneless 500g (1.1 lb) fresh sole fillets, skinless and boneless
• 4-5 limes, juiced 4-5 limes, juiced
• 2 lemons, juiced 2 lemons, juiced
• 1 small red onion, finely diced 1 small red onion, finely diced
• 2 tomatoes, seeded and diced 2 tomatoes, seeded and diced
• 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh cilantro
• 1 ají pepper, seeded and finely chopped (optional for spice) 1 ají pepper, seeded and finely chopped (optional for spice)
• Salt, to taste Salt, to taste
• Pepper, to taste Pepper, to taste
• Corn or sweet potatoes (optional, for serving) Corn or sweet potatoes (optional, for serving)

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 10g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Cut the sole fillets into small bite-sized pieces and place them in a glass or ceramic bowl.
2. 2.
   Squeeze the lime and lemon juice over the fish, making sure it is fully submerged. Let it marinate in the refrigerator for at least 30 minutes, or until the fish turns opaque and "cooked" by the citrus.
3. 3.
   Drain the excess citrus juice from the fish and discard.
4. 4.
   Add the diced red onion, tomatoes, cilantro, and ají pepper (if using) to the fish. Mix gently to combine.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Allow the ceviche to marinate in the refrigerator for an additional 10-15 minutes to allow the flavors to meld together.
7. 7.
   Serve the Peruvian Citrus-Marinated Sole Ceviche chilled, either on its own or with a side of corn or sweet potatoes.

Treat your ingredients with care...

• Sole fillets — Ensure the sole fillets are fresh and of high quality. If sole is not available, you can substitute it with other firm white fish such as halibut or snapper.
• Ají pepper — Adjust the amount of ají pepper according to your spice preference. If you prefer a milder ceviche, you can omit the pepper altogether.

Tips & Tricks

• Use freshly squeezed lime and lemon juice for the best flavor.
• To enhance the presentation, garnish the ceviche with additional cilantro leaves or thinly sliced red onion.
• For added crunch, serve the ceviche with a side of crispy plantain chips.
• Adjust the marinating time based on your preference for the level of "cooking" in the citrus marinade.
• If you prefer a sweeter ceviche, add a small amount of diced mango or pineapple to the mix.

Serving advice

Serve the Peruvian Citrus-Marinated Sole Ceviche chilled in individual bowls or on a large platter as a shared appetizer. Accompany it with a side of corn or sweet potatoes for a more substantial meal.

Presentation advice

Arrange the ceviche on a bed of lettuce leaves or in a shallow glass dish to showcase the vibrant colors of the fish and vegetables. Garnish with fresh cilantro leaves and a sprinkle of paprika for an extra pop of color.