Ceviche – Peru

Ceviche is a traditional Peruvian dish made with fresh raw fish marinated in citrus juices, primarily lime, and mixed with onions, cilantro, and chili peppers. It’s refreshing and packed with flavor, perfect for a light meal or appetizer. Here’s a classic ceviche recipe and how to prepare it:

Ingredients:

• 500 g fresh firm white fish (such as sea bass, snapper, or tilapia), diced into small cubes

• 1 cup freshly squeezed lime juice (about 5-6 limes)

• 1 small red onion, thinly sliced

• 1-2 chili peppers (such as jalapeño or aji amarillo), finely chopped

• 1/4 cup fresh cilantro, chopped

• Salt, to taste

• Pepper, to taste

• 1 sweet potato, cooked and sliced (optional, for serving)

• Corn on the cob, cooked and cut into rounds (optional, for serving)

Instructions:

1. Marinate the Fish: In a glass or ceramic bowl, combine the diced fish with lime juice, making sure the fish is fully submerged. The acidity from the lime juice will "cook" the fish. Let it marinate for about 15-20 minutes until the fish turns opaque.

2. Prepare the Vegetables: While the fish is marinating, thinly slice the red onion and finely chop the chili peppers.

3. Combine Ingredients: After the fish has marinated, drain about half of the lime juice (if desired, depending on your taste). Add the sliced onion, chopped chili peppers, and cilantro to the fish. Season with salt and pepper to taste, and mix gently to combine.

4. Serve: Ceviche can be served immediately or chilled for a little longer. If using, arrange sweet potato slices and corn rounds on the plate. Spoon the ceviche onto a serving dish, and garnish with additional cilantro if desired.

Enjoy your fresh and zesty Peruvian ceviche!