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Step 1: Prep your ingredients
We are dealing with raw fresh fish, so in order to minimize the risk of spoilage prep everything before you take the fish from the fridge.
Small dice one onion and a hot pepper.
Usually some form of hot pepper and some vegetables to give it a little crunch.
Ceviche from Peru uses a powdered yellow paprika called aji amarillo. Really worth it if you can find it.
One of the best ceviches I’ve ever had had habaneros so finelly minced that you almost didn’t noticed them.
Small dice one onion and a hot pepper.
Usually some form of hot pepper and some vegetables to give it a little crunch.
Ceviche from Peru uses a powdered yellow paprika called aji amarillo. Really worth it if you can find it.
One of the best ceviches I’ve ever had had habaneros so finelly minced that you almost didn’t noticed them.
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Yet, I agree with you if you can find a better fresh fish go for it.