Ceviche de Pescado Clásico
Classic Peruvian fish ceviche - the original and most traditional preparation. Peru's national dish, celebrated for its vibrant flavors and refreshing simplicity.
🧂 Ingredients
- 500 g Fresh, sushi-grade corvina or sea bass
- 12 Key limes
- 1 medium Red onion
- 1 Ají limo
- 2 tbsp Fresh cilantro
- to taste Salt
- a few Ice cubes
👨🍳 Instructions
- 1
Prepare the fish: Ensure your fish is impeccably fresh. Cut the fish into uniform, bite-sized cubes, approximately 1.5-2 cm (about 3/4 inch). Place the fish cubes in a non-reactive bowl (glass or ceramic). Season generously with salt, tossing gently to coat each piece. Let it rest for about 10 minutes while you prepare the other ingredients.
⏱️ 10 minutes - 2
Juice the limes: Halve the key limes and squeeze their juice directly over the fish. You should have enough lime juice to almost cover the fish. Stir gently to ensure all pieces are submerged in the lime juice. The acidity of the lime juice will begin to 'cook' the fish, turning it opaque.
⏱️ 5 minutes - 3
Add aromatics and chili: Add the thinly sliced red onion, the finely minced ají limo (seeds and membranes removed if you prefer less heat), and the chopped cilantro to the bowl with the fish and lime juice. Stir everything together gently.
⏱️ 3 minutes - 4
Marinate briefly and serve: Let the ceviche marinate for about 5-10 minutes more, just until the fish is opaque on the outside and slightly translucent in the center. Taste and adjust seasoning with more salt if needed. Serve immediately. Traditionally, ceviche is served with slices of boiled sweet potato (camote) and toasted corn kernels (cancha serrana) for a delightful contrast in textures and flavors.
⏱️ 5-10 minutes
💡 Pro Tips
- ✓Fish must be extremely fresh. The quality of the fish is paramount to a successful ceviche.
- ✓Do not over-marinate. The fish should be 'cooked' by the lime juice but still tender, not tough or chalky.
- ✓Serve immediately after preparation for the best texture and flavor. Ceviche does not keep well.
- ✓The 'leche de tigre' (tiger's milk), the flavorful marinade left in the bowl, is a delicacy. You can serve a little with the ceviche or even drink it on its own.
✨ Twist Ideas
Inspiration for your own version of this recipe
- For a spicier ceviche, add more ají limo or use a hotter chili.
- Some variations include a small amount of grated fresh ginger for an added aromatic note.
- A touch of garlic, minced very finely, can also be added.
- For a creamier texture, some recipes incorporate a small amount of avocado.