Chilean Style Ceviche
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
1 pound fresh white fish (I use tilapia)
Juice from 1 large lemon
1 clove garlic, minced
1/4 cup red onion, minced
6 Bellafina peppers, finely diced (I like to use 2 different colors)
1/4 cup cilantro, minced
Salt & Pepper
Dash of cayenne
Dice the fish into 1-cm cubes. Place in serving bowl, and drizzle with lemon juice. Allow to sit for 3 minutes.
Add the garlic, onion, Bellafina peppers, and cilantro. Toss until incorporated.
Season with salt & pepper, and add a dash of cayenne. Toss to distribute.
The fish should being to turn opaque and white (it may not be completely opaque). Serve immediately.
Serving tip: ceviche is usually served with small pieces of toast (here’s a paleo recipe), crackers (here’s a paleo recipe), or chips, but I often serve it on a piece of lettuce, like a lettuce wrap.
Adapted from a recipe by forageddish.com