South AmericaPeruEasy
Ceviche
Fresh white fish ‘cooked’ in zesty lime juice with red onions, cilantro, and a kick of chili. This refreshing Peruvian classic is a celebration of seafood at its purest.
Prep Time20 min
Cook Time0 min
Servings4
DifficultyEasy
Ingredients
- 1 lb fresh white fish (sea bass or corvina), cubed
- 1 cup fresh lime juice (about 10 limes)
- 1 red onion, thinly sliced
- 1-2 aji amarillo or serrano peppers, minced
- 1/2 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1 sweet potato, boiled and sliced
- Corn kernels (choclo) for serving
- Salt and pepper to taste
Instructions
- 1
Cut the fish into 1/2-inch cubes. Place in a glass bowl.
- 2
Pour fresh lime juice over the fish, ensuring all pieces are submerged. Refrigerate for 15-20 minutes.
- 3
Soak sliced red onion in ice water for 10 minutes to mellow the flavor. Drain.
- 4
Drain most of the lime juice from the fish, leaving about 1/4 cup.
- 5
Toss the fish with red onion, aji amarillo, garlic, and cilantro. Season with salt and pepper.
- 6
Serve immediately with sliced sweet potato and corn on the side.
RawSeafoodNo-Cook