In a good ceviche the texture fish is primary, with the citrus, onions and chilli present but not dominating. The biggest mistake you can make is to allow the acid of the lime juice to dominate.The limes of South America are not as sour as those of colder climates.

 

Taste the finished Agua Chile and balance if needed. Too sour? Add sushi vinegar. Too sweet? Add lime juice.

Agua chile marinade:
 

• 1 Cup fresh squeezed lemon juice

• 1/2 cup fresh squeezed lime juice

• 1/2 Cup seasoned rice vinegar

• 1 Tbsp salt

• 4 green onions, white and green parts, sliced

• Large Bunch of Coriander Cilantro  (finely chopped stems)

• 3-4 fresh jalapenos, or fresh chiles of your choice.

 

** Before you go crazy with the chilis, taste a little slice. Chilis vary greatly in terms of heat level, even in the same family. The seeds are the most dangerous heat factor, so leave the seeds out if you are concerned. Wear gloves to avoid pain anywhere you touch (be extra careful in the bathroom).

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Use 100 grams very fresh fish, sliced into small bite sized pieces. Place the fish in the marinade, toss to cover and let rest about 5 minutes or to taste.

 

Drain and place the ceviche in the serving glass, pour over the juice to halfway and submerge the ceviche.

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Even a short marinating time means the proteins on the surface of the fish coagulate slightly and the fish appears to “cook”. The shorter marination times allow the fish to be almost raw, like sashimi, when served.

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Garnish:
 

1/3 cup sliced red onions, chile, sliced radish, avocado.