Photo by Andy Sewell
Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.
Recipe information
Total Time
10 minutes
Yield
Serves 4
Ingredients
4 x 6-ounce white fish fillets (such as sole, croaker, or grouper)
2 cloves garlic, very finely chopped
2 teaspoons limo chile (or substitute habanero), chopped
1 cup key lime or lemon juice
1 teaspoon chopped cilantro leaves
2 or 3 ice cubes
1 red onion, sliced into half-moon crescents
Salt and pepper
To serve:
1 corncob, cooked and kernels removed
1/2 sweet potato, boiled and sliced
Preparation
Step 1
Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
Step 2
Pour over the lemon juice and add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
Step 3
Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.
Excerpted from Peru: The Cookbook(c), by Gastón Acurio, copyright 2015. Courtesy of Phaidon. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Photo from Peru: The Cookbook(c) Andy Sewell, courtesy of Phaidon.
Recipe notes
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