Peruvian Ceviche

Name: Peruvian Ceviche
Total time: 25 min
Yield: 3
Cuisine: Peruvian
Ingredients: 500 g Very fresh white fish (sea bass, sole); 8–10 Limes; 1 Red onion, thinly sliced; 1 Ají limo or chili, minced; to taste Cilantro, salt; to serve Sweet potato and corn (to serve)

Fresh white fish 'cooked' in lime juice with chili, onion and cilantro, served with the bright, spicy leche de tigre.

Source

Recette de Peruvian tradition · 🏺 Traditionnel

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.

Background on Wikipedia ↗

Watch it being made · 3 videos

Chef Bobby Wolmart J-Mac's Amateur Kitchen Ben Maxwell

⏱ 25 min🍽 3 portions🔥 200 kcal🇵🇪 Pérou🌶️🌶️

PescétarienSans glutenSans produits laitiers

Étapes

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.

💡 Astuces

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.

Peruvian Ceviche

Étapes

💡 Astuces

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Peruvian Ceviche

Étapes

💡 Astuces

Vous aimerez aussi

Pão de Queijo (Cheese Bread)

Feijoada

Chimichurri

Moqueca Baiana (Bahian Seafood Stew)

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