Ceviche Clásico

About This Recipe

Peruvian ceviche is considered one of the world's great dishes, recognised by UNESCO as part of Peru's cultural heritage. The technique of 'cooking' raw fish in lime juice (leche de tigre) is straightforward but the quality of fish and freshness of limes is everything. The classic Lima version uses sea bass or sole, thinly sliced red onion, ají amarillo, coriander, and a side of choclo (giant corn) and sweet potato.

Ingredients

Serves 2

• 400 gvery fresh sea bass or sole(skinless, cut into 2cm cubes)
• 150 mlfreshly squeezed lime juice(about 8 limes)
• 1 smallred onion(very thinly sliced)
• 2 tbspají amarillo paste
• 1 clovegarlic(finely grated)
• 1 small bunchfresh coriander
• 1 tspsalt
• cooked corn and sweet potato(to serve)

Instructions

1. 1

   Season the fish

   Place fish cubes in a cold bowl. Season with salt and add garlic. Mix well.

2. 2

   Cure in lime

   Pour lime juice over the fish. Add ají amarillo paste. Mix and leave for exactly 3–5 minutes (no more — the fish should be just barely cured on the outside, translucent in the centre).

   The Peruvian school is to cure for only a few minutes for a silky texture. Overcuring turns it tough.

3. 3

   Add onion and herbs

   Add sliced onion and roughly chopped coriander. Toss gently.

4. 4

   Serve immediately

   Serve at once with a side of boiled corn and sweet potato. Drink the remaining liquid (leche de tigre) as a shot.

Variations

• •

  Ceviche mixto: add prawns and octopus.

• •

  Vegetarian version with mushrooms and hearts of palm.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

• •

  Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.

Storage

Eat immediately. Ceviche does not keep well.

Frequently Asked Questions