Classic Peruvian Ceviche

Tags: #Peruvian #Seafood #Appetizer Serving: 4 servings Total time: 25 minutes

Bright, citrus-cured white fish with aji limo, red onion, and cilantro, finished with classic sides of choclo, sweet potato, and cancha.

Ingredients

• 600 g firm white fish fillet, skinless and pin-bone removed (e.g., corvina/sea bass), 2 cm cubes
• 200 ml fresh lime juice, squeezed and strained
• 120 g red onion, thinly sliced (2 mm)
• 15 g aji limo chili, thinly sliced
• 5 g fresh cilantro leaves, chopped
• 8 g fine sea salt, plus extra to adjust
• 150 g ice cubes
• 300 ml ice water (for soaking onion; discard after use)
• 200 g cooked choclo (large-kernel corn), warm
• 300 g cooked orange sweet potato, peeled and sliced 1 cm thick
• 60 g cancha serrana (toasted corn), for serving
• 80 g crisp lettuce leaves, for serving

Steps

1. Chill one large mixing bowl and four serving plates in the freezer for 10 minutes.
2. Rinse the sliced red onion under cold water.
3. Soak the onion in the 300 ml ice water for 5 minutes.
4. Drain the onion in a sieve.
5. Remove the mixing bowl and plates from the freezer.
6. Cut the fish into 2 cm cubes.
7. Place the fish cubes in the chilled mixing bowl.
8. Sprinkle the fish with 8 g sea salt.
9. Add the sliced aji limo to the bowl.
10. Pour in the 200 ml lime juice.
11. Stir the mixture gently for 30 seconds.
12. Add the drained onion to the bowl.
13. Add the chopped cilantro to the bowl.
14. Stir the mixture gently for 10 seconds.
15. Add the 150 g ice cubes to the bowl.
16. Rest the ceviche for 2 minutes.
17. Remove the ice cubes with a slotted spoon.
18. Taste the leche de tigre.
19. Add a pinch of salt if needed.
20. Arrange the lettuce leaves on the chilled plates.
21. Spoon the ceviche onto the plates.
22. Spoon some leche de tigre over the fish.
23. Add the warm choclo to the plates.
24. Add the sweet potato slices to the plates.
25. Sprinkle the cancha over the ceviche.

Notes

• Fish: Use ultra-fresh, firm white fish (corvina/sea bass/halibut/snapper). Keep everything cold to maintain texture and food safety.