Peruvian Cebiche Clásico
A vibrant and refreshing seafood dish, Cebiche Clásico is Peru's national pride. Fresh fish is marinated in a zesty 'leche de tigre' made from lime juice, chili, and aromatics, served with traditional accompaniments like sweet potato and Peruvian corn.
Ingredients
- 250 g fresh white fish fillets skinless
- 1/2 red onion thinly sliced
- 1/2 habanero or aji limo pepper finely minced
- 1/2 cup fresh lime juice
- 1/4 cup fish broth or water chilled
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 cup fresh cilantro chopped
- 1/2 cup cooked sweet potato cubed
- 1/2 cup cooked choclo (Peruvian corn) kernels
- 1/4 cup cancha (toasted corn) for garnish
- 2-3 ice cubes optional
Instructions
- Ensure your fish is extremely fresh. Cut the fish fillets into uniform 1-inch cubes and place them in a chilled glass or ceramic bowl.
- Thinly slice half a red onion and finely mince the habanero or aji limo pepper. Add these to the bowl with the fish.
- In a separate bowl, combine the fresh lime juice, chilled fish broth or water, salt, and black pepper. This is your 'leche de tigre' base.
- Pour the 'leche de tigre' over the fish mixture. Add 2-3 ice cubes to help keep the mixture cold and firm the fish. Gently toss to combine.
- Let the fish marinate for 2-5 minutes. The fish will turn opaque as it 'cooks' in the acid. Be careful not to over-marinate, as it can become rubbery.
- Remove the ice cubes. Stir in the freshly chopped cilantro.
- Serve the Cebiche Clásico immediately in chilled bowls, garnished with cubes of cooked sweet potato, choclo kernels, and crispy cancha.
Notes
Always use the freshest, highest quality white fish for cebiche – snapper, sea bass, or mahi-mahi are excellent choices. For an authentic 'leche de tigre', blend a small piece of fish, a few cilantro stems, a sliver of red onion, and a tiny piece of chili with the lime juice before straining. Adjust habanero or aji limo to your preferred spice level. Serve immediately after marinating for the best texture.