Peru's national dish: fresh raw fish cured in tangy lime juice with onions, chili peppers, and cilantro, served with sweet potato and corn.

Ceviche

Recipe & Instructions (US Units)

Ingredients:

• 1.5 lbs fresh, high-quality white fish fillet (like flounder, sea bass, snapper), skinless, boneless, cut into 1/2-inch cubes
• 1 cup fresh lime juice (from about 15-20 limes)
• 1 medium red onion, thinly sliced
• 1 ají limo or habanero pepper, stemmed, seeded (optional), very thinly sliced or minced (adjust to heat preference)
• 1/2 cup chopped fresh cilantro
• Salt to taste
• For Serving (Traditional Accompaniments):
  • Cooked sweet potato (camote), sliced
  • Cooked large-kernel corn (choclo) or corn on the cob rounds
  • Lettuce leaves
  • Cancha serrana (toasted corn kernels) (optional)

Instructions:

1. Place the cubed fish in a non-reactive bowl (glass or stainless steel).
2. Pour the fresh lime juice over the fish, ensuring it's mostly submerged. Add a generous pinch of salt. Gently stir.
3. Let the fish 'cook' in the lime juice for 10-20 minutes at room temperature, or slightly longer in the refrigerator, until it becomes opaque and firm. The exact time depends on the fish and cube size. Stir occasionally.
4. While the fish marinates, rinse the thinly sliced red onion under cold water for a minute to mellow its flavor. Drain well.
5. Once the fish is 'cooked', gently stir in the rinsed red onion, sliced chili pepper, and chopped cilantro.
6. Taste the marinade (Leche de Tigre) and adjust salt if necessary.
7. Serve immediately. Line plates with lettuce leaves. Spoon the ceviche with its marinade onto the plates. Arrange slices of sweet potato and choclo alongside. Sprinkle with cancha serrana, if desired.

What makes it special?

Ceviche is Peru's national dish and a global sensation. It's incredibly fresh, vibrant, and healthy. The magic happens as the acidity of the fresh lime juice denatures the proteins in the raw fish, 'cooking' it without heat. Combined with the sharp red onion, spicy ají chili, and fresh cilantro, it creates an explosion of bright, tangy, and savory flavors. The traditional accompaniments of creamy sweet potato and starchy choclo perfectly balance the acidity.