Ceviche (Peruvian Raw Fish Marinated in Lime)

Name: Ceviche (Peruvian Raw Fish Marinated in Lime)
Prep time: 25 min
Cook time: 30 min
Yield: 4 people
Ingredients: 1 to 1.5 lbs (450-675g), cut into 1-inch cubes Very fresh white fish (corvina, sea bass, snapper, halibut); 1 to 1.5 cups (240-360 ml) Fresh lime juice; 1 to 1.5 tsp Salt; 1 to 3, seeded and minced Hot peppers (ají limo, habanero, or rocoto); 0.5 to 1 small, thinly sliced Red onion; 0.25 to 0.5 cup, finely chopped Fresh cilantro; 1 to 2, minced (optional but common) Garlic cloves; 1 tsp, grated (optional) Fresh ginger; 1 small stalk, chopped (optional) Celery

Servings: 4 people

Prep Time: 25 minutes

Cook Time: 30 minutes

Difficulty: Medium

Ingredients

1 to 1.5 lbs (450-675g), cut into 1-inch cubes Very fresh white fish (corvina, sea bass, snapper, halibut)
1 to 1.5 cups (240-360 ml) Fresh lime juice
1 to 1.5 tsp Salt
1 to 3, seeded and minced Hot peppers (ají limo, habanero, or rocoto)
0.5 to 1 small, thinly sliced Red onion
0.25 to 0.5 cup, finely chopped Fresh cilantro
1 to 2, minced (optional but common) Garlic cloves
1 tsp, grated (optional) Fresh ginger
1 small stalk, chopped (optional) Celery

Instructions

Cut fish into uniform 1-inch cubes and place in a non-reactive bowl (glass or stainless steel)
Pour fresh lime juice over fish, add salt, mix gently
Refrigerate 5 minutes to 1 hour—shorter time for delicate crudo texture, longer for more 'cooked' appearance (the lime acid denatures the proteins)
After marinating, add minced hot peppers, sliced red onion, and chopped cilantro to the fish
Add optional garlic, ginger, and celery if using; mix gently
Taste and adjust salt and heat to preference
Serve immediately in bowls with some of the citrus liquid
Arrange sweet potato slices, fresh corn pieces, and cancha on the side of each bowl
Serve immediately while cold and fresh