Peruvian Ceviche


This Peruvian Ceviche is so refreshing with a hint of heat coming from our Yellow Mojo that it is just delicious!


1 1/2 lb of Halibut, Red Snapper or Tilapia fish cut into 1/4 inch cubes

1 cup freshly squeezed lime juice (about 30 limes or 40 key limes)

1/2 Red Bell Peppers sliced thinly or in a small dice

2 shallots sliced in Julienned (thinly sliced)

1-2 tablespoons of Yellow Mojo

1/4 cup of Choclo Corn or Inca Corn (Corn nuts)

1/4 teaspoon of sea salt

Cilantro to garnish


Make sure you get very fresh fish, and cut into 1/4 inch cubes

Place fish in a glass bowl, with the Red Bell Peppers and Shallots

Squeeze the lime juice and add 1/4 teaspoon of salt

Pour lime juice over fish and “cook” it for about 15-30 min

Add the 1-2 tablespoons of Yellow Mojo depending on how much heat you like and mix gently

Garnish with Corn nuts and Cilantro and Enjoy!