Peruvian ceviche
Cubes of very fresh white fish cured briefly in lime juice with chilli, red onion and coriander, served with sweet potato and corn.
Method
- 1
Simmer the sweet potato rounds in salted water until tender.
- 2
Boil the corn cobs in a second pan until tender, then cool and cut into thick rounds.
- 3
Soak the sliced onion in iced water to make it crisp and mild, then drain well.
- 4
Cut the fish into 2 cm cubes, put them in a chilled bowl and keep them cold in the fridge.
- 5
Squeeze the limes gently by hand, without pressing too hard, which makes the juice bitter.
- 6
Season the fish with the salt, garlic and chilli and toss gently.
- 7
Pour over the lime juice, add the ice cubes and stir.
- 8
Leave until the outside of the fish turns opaque while the centre stays slightly translucent.
- 9
Remove the ice, add the onion and coriander and toss once more. Taste for salt.
- 10
Serve at once in shallow bowls with the juice, alongside the sweet potato and corn.
Notes
- Buy fish meant for eating raw from a fishmonger you trust, or use fish that has been frozen first, which kills parasites.
- Peruvian ceviche is cured for minutes, not hours. Left longer, the fish turns firm and chalky.
- The leftover citrus juice, leche de tigre, is often drunk from a small glass.
Equipment
2 saucepans, Sharp knife, Chilled glass or ceramic bowl, Small bowl of iced water, Citrus squeezer