Peruvian ceviche

  (Allen J. Schaben / Los Angeles Times)

Dear SOS: I have been enjoying the Peruvian ceviche at Ciudad in downtown Los Angeles for quite some time now. Do you think that the restaurant would share the recipe?

Leticia Prado

Pasadena

Dear Leticia: Ciudad was happy to share their recipe. The fish is very finely diced and marinates quickly, and the finished ceviche is bright with tang and a little heat, which perfectly complements the quick pickled red onions.

Peruvian ceviche



Total time: 1 hour, 10 minutes plus overnight chilling for the pickled onions

Servings: 4

Note: Adapted from Ciudad. Aji amarillo chiles are available at select Latin American markets; jalapeno chiles can be substituted. Aji amarillo paste can be found at select Latin American markets and online.

Pickled red onions



1/2 pound red onions, thinly sliced

1/2 cup white vinegar

1/2 teaspoon cracked black pepper

1/2 teaspoon roughly chopped cumin seeds

1/2 teaspoon dried oregano

2 cloves garlic, sliced

1 tablespoon sugar

3/4 teaspoon salt

1 small beet, trimmed, peeled and cut into 8 wedges

1. Place the onions in a medium, heavy-bottomed saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set aside the onions.