Ceviche Peruano

Name: Ceviche Peruano
Yield: 3
Cuisine: Peru
Ingredients: Firm white fish (corvina or similar), cut into cubes — 600 g (1.3 lb); Lime juice — 360 ml (12 fl oz); Red onion, thinly sliced — 1; Aji limo or other hot chilli, finely chopped — 1; Chopped coriander — 2 tbsp; Garlic, minced — 1 clove; Salt — to taste; Sweet potato slices and choclo (large-kernel corn), boiled, to serve

The Quirky Foodster Team

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Servings

Ingredients

Firm white fish (corvina or similar), cut into cubes — 600 g (1.3 lb)
Lime juice — 360 ml (12 fl oz)
Red onion, thinly sliced — 1
Aji limo or other hot chilli, finely chopped — 1
Chopped coriander — 2 tbsp
Garlic, minced — 1 clove
Salt — to taste
Sweet potato slices and choclo (large-kernel corn), boiled, to serve

Method

Combine the fish cubes with the garlic and a pinch of salt in a non-reactive bowl.
Pour over the lime juice, ensuring the fish is well covered.
Let sit for 8–10 minutes, or until the fish turns opaque, indicating it's 'cooked' by the citrus — don't over-marinate.
Add the sliced onion, chopped chilli and coriander, tossing gently.
Season with salt to taste.
Serve immediately with boiled sweet potato and choclo on the side.

Introduction: Fresh fish cured in lime juice with red onion, chilli and coriander, Peru's most celebrated national dish and a defining symbol of the country's cuisine.

Cultural Background: Ceviche holds a place of profound national pride in Peru, officially recognised as part of the country's cultural heritage, its bright, citrus-forward preparation showcasing the exceptional quality of Peru's coastal seafood.

Tips: Use only the freshest, highest-quality fish, as ceviche relies entirely on the quality of its raw ingredients. Don't over-marinate — Peruvian ceviche is traditionally served quite quickly after the citrus is added, keeping the fish tender.

Variations: Add a splash of the citrus marinade (leche de tigre) served on the side as a bracing shot. Use a mix of seafood, including shrimp or scallops, for a more elaborate version.

Storage: Best eaten immediately; not suitable for storing, as the texture changes significantly over time.

Reheating: This dish is served cold and is not reheated.

FAQs:

Q: Is the fish actually raw?

A: The acidity of the lime juice denatures the proteins, similar to cooking, making the fish safe and giving it a cooked appearance and texture.

Q: What is leche de tigre?

A: The flavourful citrus marinade left over from making ceviche, often served on the side or as a bracing shot, sometimes called 'tiger's milk'.