Ceviche (Peruvian Lime-Cured Fish)
Peru's national dish — fresh white fish 'cooked' in lime juice and tossed with onion, chili, and cilantro. A bright, clean plate now on UNESCO's intangible heritage list. It lives or dies by fresh fish, lime, and the punchy 'leche de tigre'.
Ingredients
- White fish fillet · sushi-grade sea bass/snapper, cubed500 g
- Limes · about 200ml juice8 each
- Red onion · thinly sliced1 each
- Ají amarillo or chili · minced, to taste1 each
- Cilantro · chopped3 tbsp
- Garlic · finely grated1 clove
- Salt1 tsp
- To serve
- Sweet potato · boiled1 each
- Corn (choclo) · boiled1 each
- Lettuce2 leaf
Steps
- ⏲ 10 min
Choose very fresh fish and cut into 2cm cubes. Keep it cold throughout.
- ⏲ 5 min
Thinly slice the red onion and soak in cold water 5 min to mellow it, then drain.
- ⏲ 2 min
Leche de tigre: mix the lime juice with grated garlic, chili, salt, and a little cilantro.
- ⏲ 3 min
Lightly salt the cold fish, pour over the lime mix, and toss just 2-5 minutes — it's ready when the surface turns opaque (longer makes it tough).
- ⏲ 1 min
Fold in the onion, cilantro, and chili.
Plate over lettuce with boiled sweet potato and corn, and serve immediately.
Tips & Variations
Variations
- Leche de tigre: Serve the leftover citrusy marinade in a small glass — the 'tiger's milk', also loved as a pick-me-up.
- Mixto: Add squid, shrimp, or other seafood to the fish.
- Nikkei style: A Japanese-Peruvian twist with a touch of soy and sesame.
- Mango/avocado: Modern takes that add sweetness or creaminess.
Tips
- Freshness is 90% of it — use only sashimi-grade fish, ideally bought the same day.
- Don't over-marinate — 2-5 minutes is plenty; too long and the proteins overcook and turn rubbery.
- Keep everything cold for a cleaner, safer result.
- Use lime juice freshly squeezed; squeezing ahead turns it bitter.
- Ají amarillo is the authentic heat; swap in any fresh chili if you can't find it.
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