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