Fish & seafood
Classic fish ceviche
Peru's classic ceviche: fresh fish cured in leche de tigre, served with sweet potato, corn and cilantro.
Gluten-free
Ingredients
- 600 g of firm white fish (corvina or sole) in cubes
- 12 limes (juice, about 200 ml)
- 1 red onion sliced thin
- 1 aji limo, deveined and finely chopped
- 2 garlic cloves
- 1 piece of ginger (2 cm)
- 1 sprig of cilantro, chopped
- 1 cooked corn cob, kernels removed
- 1 cooked sweet potato in slices
- Salt and pepper to taste
Step-by-step
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- Place the garlic and ginger in the mixing bowl and crush 5 sec/speed 7. Set aside.
- Put the lime juice, the reserved garlic and ginger, salt and pepper in the mixing bowl and mix 10 sec/speed 4 to make the leche de tigre.
- Strain the leche de tigre if you want a cleaner texture and keep it well chilled.
- In a large bowl place the cubed fish with a pinch of salt and let it rest 2 minutes.
- Pour the leche de tigre over the fish, add the aji limo and mix carefully by hand (ceviche is NOT cooked with heat).
- Add the red onion and cilantro, mix gently and let it cure 2 minutes.
- Serve immediately accompanied with corn and sweet potato.
Tips
- Use very fresh fish and keep it cold at all times.
- Do not leave the fish more than 10 minutes in the lime or it will turn dry.
- The aji limo provides the authentic heat; adjust to your taste.
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