Classic Peruvian Ceviche

Name: Classic Peruvian Ceviche
Total time: 25 min
Yield: 4
Ingredients: 500 g very fresh firm white fish (sea bass, snapper, or halibut); 10 limes; 1 red onion; 1 yellow chili (ají amarillo) or jalapeño, minced; 1 clove garlic; 1 handful cilantro; to taste salt; 1 sweet potato; 1 ear of corn

Fresh white fish cured in lime juice with red onion, chili, and cilantro.

Prep: 20 min
Total: 25 min
Active: 20 min
Serves: 4
Difficulty: Easy
Cuisine: peruvian

Servings4

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Ingredients

1 lb very fresh firm white fish (sea bass, snapper, or halibut), cut into small cubes
10 limes, juiced
1 red onion, thinly sliced
1 yellow chili (ají amarillo) or jalapeño, minced
1 clove garlic, minced
1 handful cilantro, chopped
to taste salt
1 sweet potato, boiled and sliced, to serve
1 ear of corn, boiled and sliced, to serve

Steps

Rinse the sliced onion in cold water to soften its bite, then drain.
Place the fish in a bowl and season with salt.
Pour over the juice from the limes, add the garlic and chili, and toss gently to coat.
Let sit 5 to 10 minutes in the fridge, just until the fish turns opaque.
Stir in the onion and cilantro right before serving.
Serve immediately with boiled sweet potato and corn on the side.

Food safety Use only very fresh, sushi-grade fish since it's not cooked with heat.