Peruvian Ceviche with Blood Oranges

makes about 6 servings

  • Ingedients
  • 1 pound grouper or snapper fillet, cut into half-inch cubes
  • 1 tsp. sea salt
  • ½ cup red onion, thinly sliced
  • 2 blood oranges, peeled and segmented
  • 2 tsp. chopped chiles (Aji Amarillo, jalapeño or Serrano)
  • 3 tbsp. fresh lime juice
  • Directions
  • 1) Toss the fish with the salt and let sit five minutes.
  • 2) In a separate mixing bowl, combine remaining ingredients.
  • 3) After fish has set, toss the salted fish with the fresh ingredients and let sit another five minutes. Spoon fish mixture onto Lay's Kettle Cooked potato chips and serve.
celebrate flavors inspired by bag of lay's kettle cooked jalapeno flavored potato chips DOWNLOAD RECIPE pdf icon