Citrus & Spice Ceviche

Citrus and Pebre, to be exact.

 YUP yupyupyupyup.

YUP yupyupyupyup.

Pebre is a spicy Chilean table sauce that everyone and their grandma makes. You can find it in pretty much every Chilean home, or, conveniently, six stores in the Boston area :) Traditionally, it's used on meat and bread, but to be perfectly honest, you can put that sh*t on everything. Since that tagline's already taken, I will go ahead and tell you that you can put it on seafood (among other things, which we'll cover in other posts).

In the case of this bit of inspiration: ceviche. Mix it in to add a garlicky kick after your desired fish and lemon juice do their thing. Pro-tip: pull a meal-prepper move and treat it like making a batch of meals for the week. Cut the fish and leave it in the lemon juice for however long you want it to "cook." Some people do half hour, some 15 minutes, some overnight. It's up to you, really. Then, mix in all your ingredients. You can let the batch ride for 2 - 3 days, meaning it's good for at least 2 lunches and dinners, depending on how much you make and how many people you're feeding.

If you like sweet and savory pairings, might we suggest also adding some pineapple juice and juicy chunks of blood orange? That's what we did for the ceviche in this picture. 

 Oof. 

Oof. 

For anyone who's never made ceviche, here's some very helpful advice from bon appétit. A ceviche can include any number of things—ours featured: Pollock, lemon juice, pineapple juice, blood orange, thinly sliced red onion, and cucumber. But you can add the Pebre to basically any ceviche you make and you're in for a treat.
 

Buen provecho!


 

Melissa Stefanini