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.