Ceviche
Ceviche is Peru's signature dish: cubes of impeccably fresh fish briefly marinated in lime juice with red onion, chili and cilantro. The citrus turns the fish opaque and firm while keeping it tender. It is served cold and bright, with sweet potato and corn to balance the heat.
Cebiche de corvina: Picanteria karol, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Ceviche is most closely tied to the Pacific coast of Peru, where fishing communities have long eaten fish cured with citrus. It has spread across Latin America, with each coast adding its own touches such as tomato in Ecuador or coconut in Colombia. Today it is enjoyed worldwide as a light, fresh meal.
Explore the cuisine of Peru.
Make Ceviche at home
Ingredients
- 1 lb very fresh firm white fish (sea bass, halibut or snapper), cut in 3/4-inch cubes
- 3/4 cup fresh lime juice (about 8 limes)
- 1 small red onion, thinly sliced
- 1 aji limo or habanero, finely minced (or 1/2 jalapeno)
- 2 tablespoons chopped cilantro
- 1 clove garlic, grated
- 1 teaspoon salt
- 1 sweet potato, boiled and sliced
- 1 ear corn, boiled and cut in rounds
- Lettuce leaves for serving
How it's made
- Rinse the sliced onion in cold water for 5 minutes, drain, and set aside to mellow its bite.
- Season the fish cubes with salt and let them sit for 5 minutes.
- Add the garlic and minced chili to the fish and toss gently.
- Pour the lime juice over the fish and stir. Marinate 5 to 10 minutes only, until the outside turns opaque but the center is still tender.
- Fold in the onion and cilantro and taste for salt and heat.
- Serve immediately on lettuce leaves with the sweet potato and corn, spooning a little of the citrus marinade over the top.
Variations
- Ceviche mixto: made with a mix of fish, shrimp and squid.
- Ceviche de camaron: Ecuadorian shrimp version with tomato and orange juice.
- Tiradito: the fish is sliced thin, sashimi style, and sauced with chili and lime.
Cook’s tip: Use the freshest fish from a trusted fishmonger and squeeze the limes just before mixing; serve it right away so the fish stays silky.
Related dishes
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
- Cebiche de corvina: Picanteria karol, CC BY-SA 4.0 (Wikimedia Commons)