Ceviche
“Peruvian raw fish cured in fresh citrus juice with chili, red onion, and cilantro.”
Lime
Cilantro
Chili Pepper
Tomato
Avocado
CornWhere it comes from
Ceviche is a vibrant dish that has become synonymous with Peruvian cuisine, with roots tracing back to the ancient coastal cultures of South America. Traditionally made with fresh fish cured in citrus juices, ceviche embodies the essence of Peru's rich marine resources. Surprisingly, the dish also highlights Peru's diverse influences, from indigenous practices to Spanish colonial flavors.
Acid cookery at its purest. The leche de tigre left in the bowl is the best part.
On the Palate
How it's made
4 steps · Show ↓25 min active
How it's made
4 steps · Show ↓- 110 min
Slice the fish into thin, bite-sized pieces and place them in a shallow dish. Squeeze fresh lime and lemon juice over the fish until just covered. Allow the fish to marinate in the citrus juices for about 10 minutes, until the edges turn opaque and the flesh is slightly firm.
Watch outEnsure the fish is evenly submerged in the citrus juice to prevent uneven curing.
- 25 min
Meanwhile, finely chop the onion, cilantro, and chili pepper. Dice the tomato and avocado into small cubes. The onion should be crisp and the chili pepper should be finely minced to distribute heat evenly.
- 35 min
Once the fish is cured, drain off excess citrus juice, leaving just enough to keep the fish moist. Add the chopped onion, cilantro, chili pepper, tomato, and avocado to the fish. Gently toss to combine, ensuring the ingredients are evenly distributed.
- 45 min
Taste the ceviche and adjust seasoning with salt if necessary. Serve immediately, garnished with fresh corn kernels and thinly sliced sweet potato for a traditional touch.
