Classic Peruvian Ceviche
Fresh white fish cured in lime with red onion, cilantro, chili, and classic Peruvian sweet potato and corn.
Equipment
- Sharp knife
- Glass mixing bowl
- Saucepan
- Cutting board
- Citrus juicer
Ingredients
Ceviche
- 1 1/2 lb very fresh firm white fish such as sea bass, cut into cubes
- 1 cup fresh lime juice about 8 to 10 limes
- 1 medium red onion thinly sliced
- 1 medium ají amarillo or jalapeño seeded and minced
- 1/4 cup fresh cilantro chopped
- 1 tsp fine salt plus more to taste
Garnishes
- 2 large sweet potatoes boiled and sliced
- 2 cups corn kernels cooked and chilled
- 4 large lettuce leaves for serving
Instructions
Prepare the Garnishes:
- Boil the sweet potatoes until tender, about 15 minutes. Cool, peel, and slice.
- Cook the corn if needed, then chill it while preparing the fish.
Cure the Fish:
- Place the fish in a chilled glass bowl and season with salt. Add the lime juice, onion, chili, and cilantro.
- Toss gently and let stand for 8 to 10 minutes, until the outside of the fish is opaque but the center remains tender.
Serve:
- Spoon the ceviche onto lettuce-lined plates and serve immediately with sweet potato and corn.
Notes
- Use sashimi-quality fish and keep it cold.
- Mix with lime just before serving.
- Adjust chili to taste and balance with sweet potato.
Nutrition
Calories: 330kcalCarbohydrates: 32gProtein: 36gFat: 5gSaturated Fat: 1gCholesterol: 65mgSodium: 720mgFiber: 5gSugar: 9g