Ceviche Clásico

🧂 Ingredients

• 500 g Fresh white fish fillets(Such as corvina, sole, snapper, or sea bass. Must be sushi-grade or impeccably fresh.)
• 200 ml Fresh lime juice(About 10-12 limes. Freshly squeezed is essential.)
• 1 Red onion(Medium-sized, thinly sliced into half-moons.)
• 1 Ají limo or habanero pepper(Finely minced. Remove seeds and membranes for less heat, or leave some in for more spice. Adjust to taste.)
• 2 tbsp Fresh cilantro(Chopped, plus extra for garnish.)
• to taste Salt(Kosher or sea salt recommended.)
• 2 Sweet potato(Medium-sized, boiled until tender, peeled, and sliced into 1/2-inch thick rounds.)
• 2 ears Corn(Boiled or grilled until tender, kernels cut off the cob. Peruvian choclo (large kernel corn) is traditional but not essential.)

👨‍🍳 Instructions

1. 1

   Prepare the fish and aromatics. Cut the fresh white fish fillets into uniform 1/2-inch to 3/4-inch cubes. Place the fish cubes in a non-reactive bowl (glass or ceramic). Thinly slice the red onion into half-moons and rinse briefly under cold water to mellow its sharpness, then drain well. Finely mince the ají limo, removing seeds and membranes if you prefer less heat. Chop the cilantro.

   ⏱️ 10 minutes
2. 2

   Marinate the fish. Season the fish cubes generously with salt. Pour the freshly squeezed lime juice over the fish, ensuring all pieces are submerged. Stir gently. Let it marinate for about 10-15 minutes, or until the fish turns opaque and appears 'cooked' through. The lime juice will denature the proteins.

   ⏱️ 15 minutes
3. 3

   Combine ingredients. Add the sliced red onion, minced ají limo, and chopped cilantro to the bowl with the marinated fish. Gently toss everything together to combine. Taste and adjust seasoning with more salt or lime juice if needed.

   ⏱️ 3 minutes
4. 4

   Serve immediately. Ladle the ceviche into chilled bowls or plates. Serve alongside the prepared boiled sweet potato slices and corn kernels. Garnish with a little extra fresh cilantro if desired. The 'tiger's milk' (leche de tigre) – the flavorful marinade – should be spooned over the fish.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The quality and freshness of the fish are paramount for ceviche. Use the freshest, highest-quality fish you can find, ideally sushi-grade.
• ✓Do not over-marinate the fish. The goal is for the exterior to be opaque and the interior still slightly tender, not completely 'cooked' through like baked fish.
• ✓The 'tiger's milk' (leche de tigre) is the delicious, tangy marinade. It's meant to be consumed with the ceviche.
• ✓Adjust the amount of ají limo (or other chili pepper) to your personal spice preference. Start with less and add more if desired.
• ✓Serve ceviche immediately after preparation for the best texture and flavor.

🔄 Variations

• Mixed seafood ceviche (add shrimp, calamari, scallops)
• Ceviche with octopus (pre-cook octopus until tender before cubing)
• Add sliced avocado for creaminess
• Incorporate other vegetables like finely diced celery or bell peppers

🥗 Nutrition

Per serving