Ceviche Carretillero (Peruvian Street Cart Ceviche)

🧂 Ingredients

• 400 g Firm white fish(Such as corvina, sole, or sea bass. Cut into 1-inch cubes.)
• 150 ml Fresh lime juice(About 10-12 limes. Ensure it's freshly squeezed for the best flavor.)
• 2 Hot dogs(Good quality, pre-cooked sausages. Vienna sausages or similar work well.)
• 1/2 cup Cancha serrana (toasted corn kernels)(Available at Latin American markets or online. If unavailable, substitute with toasted corn nuts.)
• 1 Red onion(Thinly sliced into half-moons.)
• to taste Aji amarillo paste or Peruvian hot sauce(Adjust to your spice preference. Aji amarillo paste adds a fruity, mild heat.)
• 1/4 cup Cilantro(Freshly chopped, for garnish (optional but recommended).)
• to taste Salt(Fine sea salt is recommended.)

👨‍🍳 Instructions

1. 1

   Prepare the fish: Ensure the white fish is cut into uniform 1-inch cubes. Place the fish in a non-reactive bowl (glass or ceramic). Season generously with salt.

   ⏱️ 3 minutes
2. 2

   Marinate the fish: Pour the freshly squeezed lime juice over the fish, ensuring all pieces are submerged. The acidity of the lime juice will 'cook' the fish. Stir gently. Let it marinate for about 15-20 minutes, or until the fish turns opaque and firm. Stir occasionally.

   ⏱️ 20 minutes
3. 3

   Prepare the accompaniments: While the fish is marinating, thinly slice the red onion into half-moons. If your cancha is not pre-toasted, toast it lightly in a dry pan until fragrant and slightly golden. Slice the hot dogs into rounds about 1/4-inch thick.

   ⏱️ 5 minutes
4. 4

   Assemble the ceviche: Once the fish is opaque, drain off about half of the lime juice (this is called 'leche de tigre'). Add the thinly sliced red onion to the bowl with the fish. Gently toss to combine.

   ⏱️ 2 minutes
5. 5

   Serve: Divide the ceviche among serving bowls. Top generously with the sliced hot dogs and the cancha. Drizzle with your preferred amount of hot sauce (aji amarillo paste or Peruvian hot sauce). Garnish with fresh chopped cilantro, if desired.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For the best 'leche de tigre' (the marinade), use very fresh fish and limes.
• ✓Adjust the marinating time based on your preference for fish texture. Shorter time for a more tender, 'raw' texture; longer for a firmer, more 'cooked' texture.
• ✓This dish is best served immediately after assembly to maintain the crispness of the cancha and the freshness of the ceviche.

🔄 Variations

• Add a pinch of sugar to the lime juice to balance the acidity.
• Include finely chopped cilantro and aji amarillo in the marinade for extra flavor.
• Serve with a side of boiled sweet potato slices or corn on the cob (choclo).

🥗 Nutrition

Per serving