Cut the fish into 2 cm cubes and place them in a medium bowl. Add salt and mix gently. Let it rest for about 1 minute. Meanwhile, thinly slice the onion and finely dice the pepper. To soften the onion, you can soak it in ice water for a few minutes.
Peruvian Ceviche
- Total Time - 20 minutes
- Prep Time - 15 minutes
- Marinating Time - 5 minutes
- Servings: 4
- Country: Peru
The most important step in preparing Ceviche is buying the fish. It must be perfectly fresh, ideally caught the same day. In Peru, the fish is marinated only briefly—for just a few minutes—to keep it juicy and firm. The leftover marinade, known as 'leche de tigre' (tiger's milk), is then often served as a refreshing drink, rumored to be an elixir.
Ingredients
Ingredients
- 500 g white fish fillet (e.g., sea bass, corvina, tilapia), skinless and boneless
- 250 ml lime juice (from about 8-10 limes)
- 1 pc red onion, thinly sliced
- 1 pc aji limo or habanero pepper, finely chopped
- 3 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
For Serving (optional)
- 2 pcs cooked sweet potatoes (camote), sliced
- 2 pcs cooked corn on the cob (choclo)
- 1 handful lettuce leaves
Instructions
Step 1: Preparing the Fish and Vegetables
Step 2: Marinating
Add the chopped pepper to the bowl with the fish and pour the lime juice over it. Gently mix to ensure the juice coats all the fish pieces. Let it marinate for only 2-3 minutes, until the fish becomes opaque. Finally, add the onion slices and chopped cilantro and mix.
Step 3: Serving
Serve the Ceviche immediately, while it's still fresh. Transfer it to serving plates and garnish with slices of sweet potato and cooked corn. For an extra treat, you can pour the leftover juice ('leche de tigre') into a glass and drink it.