Ceviche
Ceviche is Peru's national dish, with a history extending back to pre-Columbian coastal cultures. The Moche and Chimu peoples cured fish in fermented chicha and salt; the use of citrus arrived after Spanish contact, when limes replaced earlier acidic agents. Peru officially registered ceviche as part of its cultural heritage in 2004. The central element is leche de tigre — tiger's milk — the acidic marinade of lime juice, salt, and the fish's own juices released during curing. The fish is not cooked by heat; acid denatures the surface proteins, creating an opaque exterior while the centre remains soft. The correct timing for classic Peruvian ceviche is ten to fifteen minutes — long enough for the surface to cure, short enough to preserve the interior's fresh texture. Ají amarillo, the bright yellow Peruvian chilli, is the traditional heat.
Rich in protein
Filling and nutritious
Traditional recipe
Authentic taste
Ingredients 4 servings
- 700 g very fresh white fish fillets (sea bass, sole, or halibut), skin and bones removed
- 180 ml fresh lime juice (about 8-10 limes), plus more to taste
- 1 small red onion (about 150 g), halved and thinly sliced into half-moons
- 1-2 ají amarillo chillies or 1 jalapeño, deseeded and finely diced
- 1 garlic clove, finely grated
- 1 tsp fresh ginger (about 1 cm piece), finely grated
- 30 g fresh coriander (cilantro), leaves and fine stems, roughly chopped
- 1 tsp fine sea salt
- 1/4 tsp ground white pepper
- 2 ears of corn, boiled and cut into 5 cm rounds
- 2 small sweet potatoes (about 400 g), boiled until tender, peeled and sliced
How to make it
- 1Pat the fish dry with paper towels and cut into 2 cm cubes, removing any remaining pin bones, then place in a non-reactive bowl (glass or ceramic).
- 2Season with the salt and white pepper and toss to coat.
- 3Add the red onion, chilli, garlic, and ginger and mix gently.
- 4Pour over the lime juice — it should nearly cover the fish — then stir gently and press the fish down to submerge it as much as possible.
- 5Cover and refrigerate for 10-15 minutes, stirring once halfway through, until the outside of each cube is opaque and just firm to the touch while the very centre remains slightly translucent — the classic Peruvian style, not fully cooked through.
- 6Taste and adjust salt and lime juice.
- 7Stir in most of the coriander, reserving a little for garnish.
- 8Serve immediately in chilled bowls alongside the corn rounds and sweet potato slices, with the remaining coriander scattered over the top.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
