Ceviche de Reineta

Name: Ceviche de Reineta
Total time: 37 min
Yield: 2 servings
Cuisine: chilean
Ingredients: 300 g Reineta Fillets; 80 ml Lime Juice; 1 pcs Red Onion; 20 g Cilantro; 1.3 tsp Merkén; 1.3 tsp Kosher Salt; 1 tbsp Olive Oil

Silky fish, lime brightness, red onion crunch, and a smoky merkén finish.

Ingredients

300 g Reineta Fillets
80 ml Lime Juice
1 pcs Red Onion
20 g Cilantro
1.25 tsp Merkén
1.25 tsp Kosher Salt
1 tbsp Olive Oil

Method

Thinly slice {red_onion} so it softens quickly in the cure while keeping a crisp bite.
Pat {reineta_fillets} dry well, then cut into even bite-size cubes so the surface cures quickly while the center stays silky.
In a chilled bowl, combine {reineta_fillets}, {lime_juice}, {red_onion}, {cilantro}, {merken}, {kosher_salt}, and {olive_oil}. Toss well, layering in the seasoning, then refrigerate until the edges of the fish turn opaque but the centers still look glossy.
Taste and adjust with more {kosher_salt} if needed, then spoon up the {reineta_fillets} with its juices, crown with {red_onion} and {cilantro}, and finish with a light dusting of {merken}.