{
  "name": "Windguaerd's Peruvian Ceviche",
  "author": "",
  "items": [],
  "steps": [],
  "details": [],
  "raw": "<yellow>------------------------------</yellow>\n<cyan>Ingredients</cyan>\n<yellow>------------------------------</yellow>\n\n- 2 lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed\n- 8 -10 garlic cloves, chopped\n- 1 teaspoon salt\n- 1/2 teaspoon black pepper\n- 2 teaspoons fresh cilantro, chopped\n- 8 -12 limes, freshly squeezed and strained to remove pulp, enough to cover fish\n- 1 red onion, thinly sliced and rinsed\n\n<yellow>------------------------------</yellow>\n<cyan>Optional:</cyan>\n<yellow>------------------------------</yellow>\n\n- 1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)\n\n<yellow>------------------------------</yellow>\n<cyan>Recipe Directions</cyan>\n<yellow>------------------------------</yellow>\n\n\n1. Combine all ingredients except red onion and mix well.\n2. Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.\n3. Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.\n4. It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.\n\n\n<yellow>Servings: 6</yellow>"
}
