Ceviche Clásico Peruano

🧂 Ingredients

• 500 g Fresh, sushi-grade white fish(Such as sea bass, corvina, or snapper. Ensure it's very fresh and suitable for raw consumption. Cut into 2 cm (approx. 3/4 inch) cubes.)
• 200 ml Freshly squeezed lime juice(About 10-12 limes. Use a juicer to extract maximum juice. Strain to remove pulp and seeds.)
• 1 medium Red onion(Thinly sliced into half-moons. Soak in ice water for 10 minutes to mellow its bite, then drain well.)
• 1 tbsp Ají amarillo paste(Adjust to your spice preference. This Peruvian chili paste adds fruity heat and color. Available in Latin American markets or online.)
• 1 clove Garlic(Minced very finely or grated into a paste.)
• 1/4 cup Fresh cilantro(Chopped, leaves and tender stems.)
• to taste Salt(Kosher or sea salt recommended.)
• 1 medium Sweet potato(Boiled until tender, peeled, and sliced into 1 cm (approx. 1/2 inch) thick rounds. Serve chilled.)
• 1 ear Choclo (Peruvian corn)(Cooked (boiled or grilled) and kernels removed from the cob. Serve at room temperature or slightly chilled.)
• for soaking Ice water(For soaking the red onion.)

👨‍🍳 Instructions

1. 1

   Prepare the aromatics and vegetables: Cut the fish into uniform 2 cm (approx. 3/4 inch) cubes and place in a chilled glass or ceramic bowl. Thinly slice the red onion into half-moons, then place in a bowl of ice water for about 10 minutes to soften its flavor. Mince the garlic very finely. Chop the cilantro. Boil and slice the sweet potato, and prepare the choclo corn.

   ⏱️ 15 minutes
2. 2

   Create the 'leche de tigre' (tiger's milk): In a separate bowl, combine the freshly squeezed lime juice, ají amarillo paste, minced garlic, and a generous pinch of salt. Whisk until well combined. Taste and adjust seasoning if needed.

   ⏱️ 5 minutes
3. 3

   Marinate the fish: Drain the red onion thoroughly. Add the cubed fish to the lime juice mixture. Gently toss to ensure all fish pieces are coated. Let the fish 'cook' in the lime juice for only 3-5 minutes. The fish should turn opaque on the outside but remain slightly translucent in the center. Over-marinating will make the fish tough.

   ⏱️ 5 minutes
4. 4

   Combine and serve: Add the drained red onion and chopped cilantro to the bowl with the fish and lime mixture. Gently toss everything together. Taste one last time and add more salt if necessary. Serve immediately, accompanied by slices of boiled sweet potato and kernels of choclo corn. Spoon the delicious 'leche de tigre' over everything.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The quality and freshness of the fish are paramount for ceviche. Always use sushi-grade fish.
• ✓Do not over-cure the fish. The goal is for the exterior to become opaque while the interior remains tender and slightly translucent. This process should be quick.
• ✓The 'leche de tigre' is the flavorful marinade. It's meant to be consumed along with the ceviche.
• ✓For a spicier ceviche, add a small amount of finely minced fresh chili (like rocoto or a milder jalapeño) along with the ají amarillo paste.
• ✓Ensure all ingredients are very cold before serving for the best refreshing experience.

🔄 Variations

• Ceviche Mixto: Include a mix of fish and other seafood like shrimp, calamari, mussels, or scallops.
• Tiradito: A Peruvian dish similar to ceviche, but the fish is sliced thinly like sashimi and served with a spicy sauce, often without onion.
• Vegetarian Ceviche: Use hearts of palm, mushrooms, or firm tofu marinated in lime and chili.

🥗 Nutrition

Per serving