Classic Ceviche Recipe Rick Bayless. In a 1 12 quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely too little juice means unevenly cooked fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 12 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado. Peruvian Fish Ceviche Recipe Food Network. Have grill pre greased and preheated to medium high. Place fish in a non reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water. Add onions to remaining chilled water and let soak. Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste. Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 1. Brush corn and sweet potato slices with oil and place on grill. Cook about 1. 0 minutes. This classic ceviche recipe is the perfect party appetizer. Chef Rick Bayless combines fish with lime and spicy chiles, then piles the mixture on. This recipe is by Craig Claiborne And Pierre Franey. Tell us what you think of it at The New York Times Dining Food. Best Oil To Cook With. The best and easiest Ceviche recipe Ive ever tasted and Ive tried them all over South America. Its quick, easy and disappears quickly. The habanero peppers make it. C878&ssl=1' alt='Ceviche Ingredients' title='Ceviche Ingredients' />When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired. For dinner tonight, try this Mexican ceviche recipe. A classic from the beaches of Mexico, this ceviche is a real crowdpleaser from Genius Kitchen.