Ceviche
Peru's national treasure — ultra-fresh white fish "cooked" purely by the acid of lime juice, tossed with red onion, aji amarillo, coriander and chili. The leche de tigre (tiger's milk) marinade is practically medicinal.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Season fish cubes with salt and let sit 2 minutes. The salt starts the curing process.
About 5 min
Add aji amarillo paste, garlic and ginger to the fish. Mix gently.
About 14 min
Pour lime juice over the fish. Toss gently to coat every piece. The fish should be completely submerged in juice. It will turn opaque from the acid — this is the "cooking". Let cure for 8–12 minutes only — over-marinating makes it rubbery.
About 14 min
Drain the drained onion slices. Add to the fish along with most of the coriander. Toss. Taste — it should be intensely bright, salty, spicy and sour. Add more lime, salt or aji as needed.
About 14 min
Serve immediately in chilled bowls. Arrange corn, sweet potato slices and cancha alongside. Garnish with remaining coriander. The leftover lime juice (leche de tigre) can be served in a shot glass alongside — it's intensely flavoured and consumed as a drink.
About 3 min
Nutrition per serving (estimate)
- Calories
- 220
- Protein
- 32 g
- Carbs
- 16 g
- Fat
- 3 g
- Fibre
- 3 g
- Sugar
- 5 g
- Sodium
- 680 mg
Contains: fish
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Recipe by Boon Tools.