Fresh white fish cured in lime juice with red onion, cilantro and aji chile, Peru's national dish and a triumph of simple, bright flavor.
Ceviche is widely considered Peru's national dish, raw fish 'cooked' entirely through the acid of fresh lime juice, a technique that firms and whitens the flesh in a matter of minutes rather than through heat. The key is using genuinely fresh, sushi-grade white fish, cut into bite-sized cubes and marinated only briefly in lime juice with sliced red onion, cilantro and aji limo or aji amarillo chile for a bright, gently spicy kick. The leche de tigre, the potent, citrusy marinating liquid left behind, is prized as much as the fish itself and often served alongside as a small shooter, a tradition that speaks to how central this bright, punchy liquid is to the dish's appeal.
Serves 4
Cut the fish into even, bite-sized cubes and place in a non-reactive bowl.
Season the fish with salt and garlic, tossing gently.
Pour the fresh lime juice over the fish, ensuring it's fully submerged.
Use fresh-squeezed lime juice only — bottled juice lacks the acidity and brightness needed to properly cure the fish.
Let the fish marinate 8-10 minutes, just until the flesh turns opaque and firm throughout.
Add sliced red onion, chile and cilantro, tossing gently to combine.
Serve immediately with slices of boiled sweet potato and corn kernels on the side.
Use only the freshest, sushi-grade fish you can find, since it's essentially eaten raw and cured rather than cooked with heat.
Marinate for just 8-10 minutes — over-marinating turns the fish tough and rubbery rather than tender.
Slice the onion very thin and soak it briefly in cold water if you find raw onion too sharp, to mellow its bite.
Mixed seafood ceviche adds shrimp, octopus or scallops alongside the fish.
A spicier version increases the aji chile or leaves the seeds in for more heat.
Ceviche mixto, common on the coast, combines several types of seafood in one dish.
Ceviche is meant to be eaten immediately after marinating; it doesn't store well, as the fish continues to cure and toughen over time in the refrigerator.
Ceviche has ancient roots on Peru's coast, with some historians tracing early versions back over 2,000 years, though the modern technique of a quick lime cure rather than a longer marination developed more recently, reflecting Peru's evolving culinary refinement.
The acid in the lime juice denatures the proteins in the fish much the way heat does, effectively 'cooking' it, though it remains technically raw.
Fresh fish gives the best texture and flavor, but properly thawed, high-quality frozen fish can work if fresh isn't available.
It was likely marinated too long — pull it from the lime juice as soon as the flesh turns opaque throughout, usually within 10 minutes.
Per serving (280g / 9.9 oz) · 4 servings total
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