Ceviche

Ceviche is hands down one of my top 5 favorite dishes of all time. It reigns supreme and is unparalleled in Peru’s rich and diverse gastronomy. Ceviche wears its own. It can be spicy, citric and full of bold flavors. It makes Peruvians happy and proud to be Peruvians. People always ask me where to eat good ceviche in the US, and I just tell them to go to Lima! Of course, there are decent Peruvian restaurants outside of Peru, but nothing compares to the quality and freshness of the Pacific Ocean. Coldwater dishes are simply the best and well worth the trip. Trust me. Peruvian gastronomy has been good since forever. But only recently has it started to receive the recognition and global accolades it so well deserves. Fish is the star ingredient in ceviche and its quality is paramount.

Ceviche

What blows my mind every time I go to Peru is the diversity of fish and seafood. I am partial to the classic ceviche, which is made with lenguado or sea bass.

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Prep Time 10 mins

Cook Time 10 mins

Course Main Course

Calories 350 kcal

Ingredients

  

• 1 large red onion very thinly sliced
• 1⅓ sea bass fillet (grouper, mahi or any other firm-textured white fish can be used)
• 8 limes (juiced)
• 1 garlic clove cut in half
• 4 cilantro sprigs chopped
• 1 limo Chile seeded and finely chopped
• 1 sweet potato cooked and cut into small cubes
• Choclo which is white corn with big ears (found Latin market)
• Salt & pepper to taste

Instructions

 

• Cut fish into uniform strips around 1 1/4 by 3/4 inch.
• Place fish in a large bowl, add a good pinch of salt, garlic and mix.
• Let fish cook for 2 minutes and add the lemon juice.
• Let fish cook in marinade for 2 minutes.
• Add onion, cilantro, chile & sweet potato to the fish.
• Combine gently with a spoon and taste to taste the balance of salt, sour, and chili to your taste buds.
• Divide among serving bowls and enjoy immediately.