Appetizer
Classic Ceviche
Sea bass cured in fresh lime juice with ají, red onion and cilantro — Peru's national dish.
🐟
20m 4 servings Easy
Ingredients
- • 500g sea bass or sole, cubed
- • Juice of 8 limes
- • 1 red onion, very thinly sliced
- • 1 ají amarillo or hot pepper, minced
- • Cilantro, salt, sweet potato and corn to serve
Method
- 1
Toss fish with salt, then bury in lime juice with ají. Cure 5-10 minutes — flesh turns opaque at edges.
- 2
Add red onion soaked briefly in cold water, plus chopped cilantro.
- 3
Plate with leche de tigre (the citrus marinade), boiled sweet potato and corn.