Entree: Peru – Northern Coast – Ceviche de Pescado (Fresh raw fish cured in citrus with onions, chili, and cilantro)
Serving Size: 4
Approximate Time
Prep
10 min
Cook
0 min
Additional
15 min
Total
25 min
Ingredients
- 1.5 lb (680 g) firm white fish (corvina, sea bass, or flounder), cut into 1/2-inch (1.2 cm) cubes
- 1 cup (240 ml) fresh lime juice (about 8–10 limes)
- 1/4 cup (60 ml) fresh bitter orange or orange juice (optional)
- 1/2 medium red onion, thinly sliced (about 3 oz / 85 g)
- 1–2 aji limo or serrano chiles, stemmed and minced (about 10–20 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 medium cooked sweet potato, peeled and sliced (about 8 oz / 225 g)
- 2 ears Peruvian choclo or large-kernel corn, kernels removed (about 1 cup / 150 g) — or 1 cup (150 g) cooked large-kernel corn
- 1/2 cup (60 g) cancha or toasted corn nuts
- 1 tbsp (15 ml) ice water (optional, to adjust marinade intensity)
Instructions
1. Place the fish cubes in a nonreactive bowl and pour over the lime juice and orange juice if using. Gently stir to coat so all pieces are submerged.
2. Let the fish marinate 10–15 minutes (longer for larger cubes) until the flesh turns opaque and firms; stir once or twice to ensure even contact with the citrus.
3. While the fish marinates, rinse the sliced red onion in cold water for 30 seconds and drain; this mellows the sharpness. Prepare sweet potato slices and cooked corn for plating.
4. When the fish is opaque, drain off about half the citrus marinade if you prefer a firmer texture, leaving a few tablespoons (the leche de tigre). Add the minced chiles, chopped cilantro, salt, and pepper; gently fold to combine.
5. Taste and adjust salt or chiles. If the ceviche is too tart, add up to 1 tbsp (15 ml) ice water to balance.
6. Serve immediately plated with slices of boiled sweet potato, kernels of choclo, and a handful of cancha on the side. Garnish with extra cilantro leaves and chilled leche de tigre if desired.
