Description
A classic Peruvian ceviche that bursts with fresh, tangy flavors, perfect for a summer feast.
Ingredients
Scale
- 500g fresh white fish fillet (such as corvina or sole), diced into 2 cm cubes
- 1 cup (240 ml) fresh lime juice
- 1 red ají limo, seeded and thinly sliced
- 1/2 small red onion, thinly sliced
- 1 small clove of garlic, crushed
- 1 teaspoon (5 ml) grated ginger
- Salt to taste
- Freshly ground black pepper to taste
- 1 medium sweet potato, cooked and sliced
- 1 Peruvian corn, cooked and kernels removed
- Fresh cilantro leaves, chopped, for garnish
Instructions
- Soak the sliced onion in ice water for 10-15 minutes to soften its flavor.
- Cut the fish into uniform cubes.
- In a bowl, mix the lime juice, ají limo, crushed garlic, grated ginger, salt, and pepper to create the ‘leche de tigre’.
- Add the fish to the ‘leche de tigre’ and gently mix until coated.
- Drain the soaked onion and add it to the ceviche. Mix gently.
- Let it rest in the refrigerator for 5-10 minutes to allow the flavors to meld.
- Serve immediately, garnished with cilantro and accompanied by sweet potato slices and corn.
Notes
Avoid marinating the fish for more than 10 minutes to prevent it from becoming mushy. Ensure the fish is fresh.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Marinating
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: ceviche, Peruvian food, seafood, summer dish