Chilean Ceviche

What differentiates the Chilean ceviche from the Peruvian and other versions from countries in Latin America? Let’s see, the size of the pieces of fish: in the Chilean ceviche the fish is cut small, I remember how sometimes my grandmother did it with cubes of 1/2 cm, almost ground. The onion variety, in the Chilean version, is always Spanish or yellow onion. And finally the other ingredients: that are minimal in the Chilean case: bell peppers, if desired, and cilantro. In the Peruvian version, the corn and the sweet potato abound and the onion is the purple variety and chopped in half moons.

I am a super fan of all ceviches; I’m always happy to try all its variants. Use very fresh fish, and hopefully make friends with your fisherman or fishmonger. I buy mine at the local Farmers Market, at Airline Seafood.

Maybe you’re interested in the recipe: Sauteed white fish.

Chilean Ceviche

for 4 people
Ingredients:

• 1/2 kilo of firm white fish (in Chile sea bass, in the USA red snapper)
• 1/2 Spanish or yellow onion, chopped into tiny cubes
• 1/4 red bell pepper, chopped into small cubes
• 1/4 green bell pepper, chopped into small cubes
• 1/4 cup cilantro leaves without stems
• 2 tablespoons of vegetable oil
• salt, pepper, and merkén if desired
• 5 lemons

Preparation:

1. The previous night if you want to serve it for lunch or in the morning if it is for dinner. Wash the fish and cut it into small cubes of 1 cm per side. Place in a container and squeeze enough lemons to cover the fish. I used three.
2. Before serving, put the fish in a large bowl and add the onion, pepper, paprika or Merkén, and cilantro — the juice of half a lemon, oil and salt.
3. Stir everything and taste. Adjust the seasoning. Serve cold.