By Brandon Rowan
This ceviche recipe uses lemon drop peppers, which have a citrusy and peach-like flavor that perfectly pairs with seafood. Their heat is comparable to the serrano pepper. I grow my own but you can find them at Fiesta or online. There are a couple different varieties of these yellow Peruvian Aji Limo peppers, all perfect for ceviche.
I used a fresh, surf-caught speckled trout for this ceviche recipe and it was honestly the best way I’ve ever had trout. I was surprised. But use your favorite, ultra-fresh fish when making ceviche. My all-time favorite fish is definitely wahoo.
Lemon Drop Ceviche
- 1 pound of your favorite, fresh fish fillets
- 1 whole white onion
- 1/4 cup chopped cilantro
- 3-4 lemon drop peppers, diced
- 2 tomatoes
- 1 large avocado
- 1/2 tsp salt
- 1 TBSP dried parsley
- Pepper to taste
Soak your fillets in lime juice overnight. The next day, cut the fish into small cubes and place into a large bowl. Mince the onion and rinse with cold water. Pat dry with paper towels and add to bowl. Dice the tomatoes, avocado and peppers and add to mixture. Add cilantro, salt, parsley and fresh cracked black pepper to taste. Mix well and chill for one hour. Serve with your favorite chips, cerveza or tequila.