Peruvian Ceviche

Ingredients

• 1 pound skinless, boneless sustainable fish, cut into a 1/4-inch dice
• 1 cup freshly squeezed lime juice
• 1/2 red onion, chopped
• 1 jalapeño chile, stem and seeds removed, diced
• 1 aji amarillo chile (jarred), stem and seeds removed, minced
• 1 1/2 teaspoon aji amarillo paste
• 1/2-inch piece ginger, peeled and minced or grated
• 1/2 bunch cilantro, chopped
• 4 tablespoons extra virgin olive oil
• Salt, to taste
• Sliced avocado, for serving
• 1 pound red onions, thinly sliced
• 1 cup white vinegar
• 1 teaspoon cracked black pepper
• 1 teaspoon roughly chopped cumin seeds
• 1 teaspoon dried oregano
• 4 cloves garlic, sliced
• 2 tablespoons sugar
• 1 1/2 teaspoon salt
• 1 beet, trimmed, peeled, and cut into 8 wedges

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