Ceviche de Pescado (Classic Lime Marinated Fish)
From: Peru
Servings:
4
Difficulty:
Medium
Ingredients
- 800g very fresh white firm fish (corvina, flounder, halibut), cut into 2cm bite-size cubes
- 1 cup fresh Peruvian lime or key lime juice (about 8-10 limes)
- 3 Peruvian ají limo or ají amarillo chiles, finely sliced (or 1-2 jalapeños if unavailable)
- 1 red onion, very thinly sliced (pluma cut) and rinsed briefly
- ½ cup fresh cilantro, finely chopped
- Salt to taste
- Black pepper (optional)
- For serving: 1 sweet potato (boiled and sliced), 1 cup choclo corn (boiled), ¼ cup cancha (toasted corn kernels), lettuce leaves, lime wedges, ají slices
Instructions
- 1. Cut fish into uniform 2cm cubes. Chill both fish and serving dishes.
- 2. Freshly squeeze lime juice just before use to avoid bitterness.
- 3. In a chilled bowl, combine fish with salt and ají chiles. Mix gently.
- 4. Add freshly squeezed lime juice, just enough to barely cover the fish.
- 5. Mix gently and let sit at room temperature only 2-10 minutes (modern style) or slightly longer in the refrigerator for softer texture.
- 6. Add red onions and cilantro. Toss gently.
- 7. Taste and adjust salt, lime, and ají to preference.
- 8. Serve immediately in chilled bowls with garnishes on the side:
- - Sweet potato slices
- - Choclo corn
- - Cancha (toasted corn)
- - Lettuce
- - Lime wedge
- - Extra ají slices