Classic Peruvian Ceviche

Ingredients

• 500g (1.1 lb) fresh white fish fillets, such as sea bass or flounder, cut into bite-sized pieces 500g (1.1 lb) fresh white fish fillets, such as sea bass or flounder, cut into bite-sized pieces
• 1 cup (240ml) freshly squeezed lime juice 1 cup (240ml) freshly squeezed lime juice
• 1 red onion, thinly sliced 1 red onion, thinly sliced
• 1-2 rocoto or ají amarillo chili peppers, seeded and finely chopped 1-2 rocoto or ají amarillo chili peppers, seeded and finely chopped
• 1 bunch of cilantro, finely chopped 1 bunch of cilantro, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• Salt to taste Salt to taste
• 1 sweet potato, boiled and sliced 1 sweet potato, boiled and sliced
• 1 ear of corn, boiled and cut into rounds 1 ear of corn, boiled and cut into rounds
• Lettuce leaves, for serving Lettuce leaves, for serving

Nutrition

• Calories (kcal / KJ): 200 kcal / 836 KJ
• Fat (total, saturated): 2g, 0.5g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a glass or ceramic bowl, combine the fish, lime juice, and a pinch of salt. Make sure the fish is fully submerged in the lime juice. Cover the bowl and refrigerate for at least 30 minutes, or until the fish turns opaque and "cooks" in the lime juice.
2. 2.
   Drain the excess lime juice from the fish and discard. Add the red onion, chili peppers, cilantro, and minced garlic to the fish. Mix well to combine.
3. 3.
   Taste and adjust the seasoning with salt if needed.
4. 4.
   Serve the ceviche on a bed of lettuce leaves, garnished with slices of boiled sweet potato and rounds of boiled corn.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. If you prefer a milder flavor, you can briefly blanch the fish in boiling water before marinating it in lime juice.
• Lime juice — Use freshly squeezed lime juice for the best flavor. Avoid using bottled lime juice as it may contain additives.
• Red onion — Soak the sliced red onion in cold water for 10 minutes before adding it to the ceviche. This will help mellow its sharp flavor.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the chili peppers. Adjust the amount of chili peppers according to your spice preference.
• Serve the ceviche immediately after mixing the ingredients for the freshest taste.
• If you prefer a milder onion flavor, you can rinse the sliced red onion under cold water before adding it to the ceviche.
• Feel free to add diced avocado or mango for a twist on the classic ceviche.
• Serve with crispy tortilla chips or toasted corn kernels for added texture.

Serving advice

Serve the ceviche chilled, as a refreshing appetizer or light main course. Accompany it with additional lime wedges for squeezing over the ceviche for extra tanginess.

Presentation advice

Arrange the ceviche on a large platter or individual plates, placing the lettuce leaves as a bed for the ceviche. Garnish with slices of boiled sweet potato and rounds of boiled corn for an attractive presentation.