Ceviche was never one of the foods I ever craved or even wanted to eat, ever. Until our Lima, Peru trip. That trip changed everything. Not only do they have almost the best tasting food, but the fish is fresh and the ingredients were dynamic together. After a whirlwind eating experience, I was converted! Peruvian ceviche is definitely for me.
So now at home, we occasionally make our own version mixing and matching ingredients depending on preferred flavor profiles or what we have on hand. I generally like to keep it simple and let fresh, high quality ingredients speak for themselves without getting too complicated.
1 package Japanese rice crackers
Fresh ahi, cubed
1 clove garlic, minced
aji amarillo to taste (or jalapeno pepper), chopped
3 T lemon juice
3 T soy sauce
1 T sake
1 T mirin
1 tsp grated ginger
1 small bunch of scallions, sliced on the diagonal
2 T sour cream
Combine sour cream and aji, mix well and set aside.
Combine garlic, ginger, aji, lemon juice, soy sauce, mirin, and sake with the cubed ahi, set aside.
Working quickly, lay out the rice crackers and using a teaspoon, top each cracker with the ahi mixture. Place a small drop of aji crema on top and garnish with a chive. Sprinkle sliced scallions over the ceviche and serve with beer. Enjoy immediately.
*Unlike most ceviche recipes, you do not want to “cook” the fish in the marinade. The ahi must still be red and should be served and consumed right away. Do not let the ahi sit in the marinade for more than 5 minutes before assembling.