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Ceviche Peruano
Peru
The source of national pride. Peru has a Day of Ceviche. The tiger's milk left in the bowl is drunk as a tonic.
Peru's national dish — fresh white fish cured in tiger's milk, a fierce mixture of lime juice, ají amarillo and coriander. The most celebrated dish in South America.
Prep
20 mins
Cook
0 mins
Difficulty
Easy
Calories
195 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
600gvery fresh white fish: sea bass or sole, cubed
juice of 10limes
2ají amarillo chillies, finely diced
1red onion, thinly sliced
1 bunchfresh coriander
saltto season
corn and sweet potatoto serve
Method
1
Mix fish with lime juice and ají amarillo. Add salt.
2
Leave 10 minutes — no more — until fish just turns opaque at the edges.
3
Add onion and coriander. Toss.
4
Serve immediately with corn and sweet potato.
Chef's Tip
10 minutes maximum — overly cured ceviche becomes rubbery and the freshness is lost.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.