Ceviche — Print Recipe — The Culinary Codex

Ultra-fresh raw fish 'cooked' in a vibrant leche de tigre of lime juice, aji amarillo, red onion, and cilantro. Peru's national dish is electric with citrus tang and gentle heat.

Ingredients

500g fresh firm white fish (sea bass, corvina, or sole), cut into 2cm cubes
1 cup fresh lime juice (about 10 limes)
1 red onion, thinly sliced into half-rings
1 aji limo pepper or habanero, seeded and minced
1/4 cup fresh cilantro, chopped
1 clove garlic, minced
Salt to taste
1 sweet potato, boiled, peeled, and sliced for serving
1 ear corn, boiled and cut into rounds for serving
Cancha (toasted corn) for serving

Instructions

1 Cut the fresh fish into even two-centimetre cubes, removing any skin, bones, or dark bloodline. The fish must be extremely fresh and sashimi-quality. Place the cubes in a glass or ceramic bowl and season with a pinch of salt.
2 Soak the sliced red onion in ice water for ten minutes to remove the harsh raw bite, then drain well. This step mellows the onion flavour while keeping its crisp texture and vibrant purple colour, which is essential to Peruvian ceviche.
3 Pour the fresh lime juice over the fish and add the minced garlic. The Peruvian technique requires only a brief cure of three to five minutes maximum, unlike other Latin American ceviches. The fish should be barely acid-cooked, still silky and slightly translucent in the centre.
4 Add the minced aji limo pepper, drained red onion slices, and chopped cilantro. Toss gently to combine. Season with salt to taste. The leche de tigre (tiger's milk) liquid should be vibrant, tangy, and slightly spicy.
5 Serve the ceviche immediately in a shallow bowl with the leche de tigre pooled around the fish. Traditional Peruvian ceviche is always served fresh and never sits for more than a few minutes after preparation. Speed is the hallmark of authentic preparation.
6 Accompany with sliced boiled sweet potato, boiled corn rounds, and crunchy cancha toasted corn on the side. The sweet potato provides sweetness, the corn adds texture, and the cancha brings crunch. Sip the remaining leche de tigre from the bowl.