A vibrant and refreshing Peruvian national dish featuring fresh white fish marinated in zesty lime juice with chili, red onion, and cilantro, typically served with sweet potato and Peruvian corn.
Peruvian Ceviche: Zesty Fish Delight
A vibrant and refreshing Peruvian national dish featuring fresh white fish marinated in zesty lime juice with chili, red onion, and cilantro, typically served with sweet potato and Peruvian corn.
Ingredients
- 500 g fresh white fish fillets skinless
- 1 cup fresh lime juice about 8-10 limes
- 0.5 medium red onion thinly sliced
- 1 small aji limo finely minced (or 1/2 serrano chili
- 0.25 cup fresh cilantro chopped
- 0.5 teaspoon salt or to taste
- 1 medium sweet potato cooked
- 0.5 cup Choclo (Peruvian corn) cooked (or regular corn kernels)
- to taste lettuce leaves for serving
Instructions
- Gently rinse the fish under cold water and pat thoroughly dry with paper towels. Cut the fish into uniform 1/2-inch cubes.
- In a non-reactive bowl (glass or ceramic), combine the cubed fish, thinly sliced red onion, minced aji limo (or serrano chili), and salt. Mix gently.
- Pour the fresh lime juice over the fish mixture, ensuring all the fish is submerged. Stir gently to combine evenly.
- Cover the bowl and refrigerate for 15-25 minutes. The fish will turn opaque as it "cooks" in the acid. The cooking time depends on how firm you like your fish; less time for softer, more time for firmer.
- While the fish is curing, prepare your accompaniments: cook and slice the sweet potato, and cook the corn.
- To serve, drain some of the lime juice if preferred, or serve it as is. Garnish with fresh chopped cilantro.
- Arrange ceviche on lettuce leaves and serve immediately with slices of cooked sweet potato and corn on the side.
Notes
For the best flavor, use very fresh, sushi-grade white fish like snapper, halibut, or cod. Adjust chili to your spice preference. If Choclo (Peruvian corn) is unavailable, regular boiled corn kernels can be used as a substitute. Serve immediately after curing for optimal freshness.
