Salad

Ceviche (Peru)

Name: Ceviche (Peru)
Total time: 25 min
Yield: serves 4
Ingredients: 500 g White fish fillet; 6 Lime; 1 clove Garlic; 1 Aji amarillo (yellow chili); 1 Red onion; 1 bunch Fresh cilantro; 1 cob Corn; 1 Sweet potato

Preparation time: 25 min
Servings: serves 4

Ingredients

serves 4

White fish fillet — to buy500 g
Lime — to buy6
Garlic — to buy1 clove
Aji amarillo (yellow chili) — to buy1
Red onion — to buy1
Fresh cilantro — to buy1 bunch
Corn — to buy1 cob
Sweet potato — to buy1

Preparation

Choose very fresh white fish (sea bass, cod, bream...) and cut it into small, even cubes about 1.5cm/½ inch, removing any bones and skin.
Squeeze the limes for their juice (about 5-6 limes for 500g of fish — the fish should be well covered in juice).
In a bowl, mix the lime juice, crushed garlic and sliced aji amarillo: this acidic marinade will "cook" the fish without heat, through a process called protein denaturation.
Pour the marinade over the fish, add the finely sliced red onion and mix gently with a spoon (avoid overhandling the fish so it doesn't break apart).
Marinate for exactly 10 to 15 minutes in the fridge, no longer: watch the colour — the flesh should turn opaque at the edges but stay slightly translucent in the centre. A longer marinade (30 minutes or more) would make the fish rubbery and overcook it.
Add the chopped fresh cilantro, taste and adjust the salt.
Serve immediately, well chilled, in small bowls with the juice (the famous "leche de tigre"), alongside boiled corn and sweet potato as a traditional side.