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Ceviche — Fresh raw fish cured in tangy lime juice with onions, chili, and cilantro
5
Units:
Prep: 25 min Cook: 0 min (20 min lime cure)
Ingredients
1½ lb fresh white fish fillet (flounder, sea bass, or snapper), skinless, cut into ½-inch cubes
1 cup fresh lime juice (about 15-20 limes)
1 medium red onion, thinly sliced (~5 oz)
1 ají limo or habanero pepper, seeded and very thinly sliced (~½ oz)
½ cup chopped fresh cilantro
Salt to taste
For Serving
Cooked sweet potato (camote), sliced
Cooked large-kernel corn (choclo)
Lettuce leaves
Cancha serrana (toasted corn kernels)
Peru's national dish and a global sensation. Ultra-fresh white fish is "cooked" in lime juice until opaque and firm, then tossed with sharp red onion, fiery ají limo, and bright cilantro for an explosion of tangy, savory flavor.
Instructions
- Place cubed fish in a non-reactive bowl (glass or stainless steel). Pour lime juice over fish, ensuring mostly submerged. Add a generous pinch of salt and gently stir.
- Let fish cure 10-20 minutes at room temperature until opaque and firm, stirring occasionally.
- Rinse thinly sliced red onion under cold water for one minute to mellow flavor. Drain well.
- Stir rinsed onion, sliced chili, and chopped cilantro into the cured fish.
- Taste the marinade (leche de tigre) and adjust salt.
- Serve immediately on lettuce-lined plates with sweet potato slices, choclo, and cancha serrana.
Tips
- Use the freshest, highest-quality fish available — sushi-grade is ideal
- The cure time depends on cube size; smaller cubes cook faster
- Leche de tigre (the citrus marinade) is traditionally sipped as a shot on the side
📅 Created: 4/23/2025, 10:42:50 PM 📌 diy📌 traditional 🔧 Sharp knife, cutting board, non-reactive bowl (glass or stainless steel), citrus juicer