Classic Peruvian Ceviche Recipe
Peruvian ceviche is a celebration of fresh, vibrant flavors, combining the zesty acidity of lime juice with the delicate taste of fresh fish, complemented by the crispness of red onions and the spicy kick of aji peppers. This dish is a staple in Peruvian cuisine, beloved for its simplicity and the magical way it "cooks" raw fish without heat. Here's how to prepare this iconic dish at home.
Ingredients
- 1 lb (450g) fresh sea bass or flounder, deboned and skin removed
- 3/4 cup (180ml) freshly squeezed lime juice (about 10-12 limes)
- 1 small red onion, thinly sliced
- 1-2 aji limo peppers, seeded and finely chopped (substitute with habanero or Thai chili if unavailable)
- 1 small bunch cilantro, finely chopped (about 3 tablespoons)
- Salt to taste
- Black pepper to taste
- Sweet potato, boiled and sliced, for serving
- Corn on the cob, boiled and cut into rounds, for serving
- Lettuce leaves, for garnish (optional)
Instructions
- Prepare the Fish: Cut the fish into 1/2-inch cubes, ensuring no bones are left. Place the fish cubes in a non-reactive (glass or ceramic) bowl, seasoning them with a little salt and pepper.
- Marinate the Fish: Pour the freshly squeezed lime juice over the fish, ensuring the pieces are completely submerged. The acidity of the lime juice will start "cooking" the fish. Let it marinate for about 10-15 minutes for medium-rare, or longer if you prefer the fish to be more "cooked."
- Add the Aromatics: While the fish is marinating, add the thinly sliced red onion, chopped aji limo, and cilantro to the bowl. Mix gently to ensure even distribution of the flavors. Season with salt and pepper to taste.
- Chill and Serve: Let the ceviche chill in the refrigerator for an additional 5 to 10 minutes. This not only keeps the dish safe to eat but also enhances its flavors.
- Serving: Serve the ceviche immediately after it's chilled, using a slotted spoon to plate the fish topped with some of the onions and garnishes. Traditional accompaniments include slices of boiled sweet potato, rounds of boiled corn on the cob, and optional lettuce leaves for garnish.
Notes
Tips for Perfect Ceviche
- Freshness is Key: The quality and freshness of the fish are paramount in ceviche. Always use sashimi-grade fish and prepare it the same day you buy it.
- Acid Balance: The lime juice not only "cooks" the fish but also adds the characteristic tangy flavor of ceviche. Adjust the amount to your taste, but make sure there's enough to cover the fish.
- Marinating Time: The texture of the fish will change depending on how long it's marinated. For a firmer texture, marinate it longer, but for most, a 10-15 minute marination strikes the perfect balance.
- Adjusting Heat: Aji limo peppers are traditionally used for their fruity flavor and heat, but they can be quite spicy. Adjust the amount according to your heat tolerance, and remember that the seeds and membranes can be removed to reduce spiciness.