Appetizer

Classic Ceviche

Name: Classic Ceviche
Total time: 20m
Yield: 4 servings
Cuisine: Peru
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

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

Step 1 of 333%

Toss fish with salt, then bury in lime juice with ají. Cure 5-10 minutes — flesh turns opaque at edges.

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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.