Beginner
Brazilian
Pão de Queijo (Cheese Bread)
Source: Traditional
45 min690 kcal
VegetarianGluten-free
Peruvian Ceviche
Fresh white fish 'cooked' in lime juice with chili, onion and cilantro, served with the bright, spicy leche de tigre.
Source
Recipe by Peruvian tradition · 🏺 Traditional
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 25 min🍽 3 servings🔥 200 kcal🇵🇪 Peru🌶️🌶️
PescatarianGluten-freeDairy-free
Steps
Use the freshest fish you can find and cut it into even bite-size cubes.
Season the fish with salt and let it sit for a couple of minutes.
Pour over the fresh lime juice so it just covers the fish and stir in the chili.
Let it sit only a few minutes — the acid firms and whitens the outside while the center stays tender.
Fold in the sliced onion and cilantro right before serving.
Serve at once with boiled sweet potato and corn to balance the acidity.
💡 Tips
- Freshness is everything — this is raw fish, so buy the best.
- Marinate briefly; over-soaking turns the fish tough and chalky.
- The cloudy lime-chili juice, leche de tigre, is prized on its own.
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