About this Dish
Peru's national dish — raw fish cured in lime juice with ají amarillo chilli, red onion and coriander. The lime juice denatures the protein, cooking it without heat. Peru takes ceviche so seriously it has a national holiday (June 28th) dedicated to it. The leche de tigre — the curing liquid — is drunk as a shot.
IngredientsServes 4
🐟Fresh sea bass or halibut, 500g skinless, cut into 2cm cubes
🍋Fresh limes, 10-12, juiced (around 200ml)
🧅Red onion, 1 large, thinly sliced into half-moons
🌶️Ají amarillo paste, 2 tablespoons (or 1 fresh ají amarillo, deseeded and finely chopped)
🧄Garlic, 2 cloves, finely grated
🌿Fresh coriander, a large handful, roughly chopped
🫚Fresh ginger, 1 teaspoon, finely grated
🌽Cooked corn on the cob, 1, sliced into rounds, to serve
🍠Cooked sweet potato, 1 medium, sliced into rounds, to serve
🧂Flaky sea salt, 1 teaspoon, plus more to taste
Method
1
Place the sliced red onion in a bowl of cold salted water and leave to soak for 10 minutes — this removes the harsh bitterness and makes the onion pleasantly sharp and crisp. Drain and pat dry.2
In a large non-reactive bowl, combine the fish cubes with the grated garlic, grated ginger, ají amarillo paste and salt. Toss everything together and let it sit for 1 minute so the flavours start to mingle.3
Pour the fresh lime juice over the fish and gently stir to coat every piece. You should see the flesh begin to turn opaque almost immediately — this is the lime juice curing the fish. Leave to cure for 10-12 minutes, stirring once halfway through; don't go longer or the fish becomes rubbery.4
Add the drained red onion and the chopped coriander to the bowl and fold everything together gently. Taste the leche de tigre — the gorgeous, cloudy curing liquid — and adjust the salt or lime to your liking.5
To serve, spoon the ceviche into chilled bowls alongside the sweet potato and corn rounds. Pour any remaining leche de tigre over the top or, as they do in Peru, serve it in a small shot glass alongside — it's the best part.6
Eat immediately while it's cold and fresh. Ceviche waits for no one.User Reviews
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