Ceviche Clásico

Ceviche is Peru's national dish and a source of fierce pride. The leche de tigre (tiger's milk) — the citrus-chili marinade — "cooks" the fish through acid denaturation rather than heat. In Lima's cevicherías, it is prepared à la minute and eaten immediately; sitting ceviche is a cardinal sin.

Serves: 4

Ingredients

• 500g (1.1 lb) sushi-grade sea bass or corvina, cut into 2cm (¾ in) cubes
• 150ml (⅔ cup) fresh lime juice (about 8 limes)
• 1 ají limo or habanero chili, seeded and finely minced
• 1 small red onion, thinly sliced into half-moons
• 2 cloves garlic, minced
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon salt
• 1 sweet potato, boiled and sliced into rounds
• 1 ear of corn (choclo), boiled and cut into rounds
• Cancha (toasted corn kernels), for serving

Instructions

1. Soak the sliced red onion in ice water for 10 minutes to soften its bite. Drain thoroughly.
2. Place the fish cubes in a glass or ceramic bowl. Add garlic, ají limo, and salt. Toss gently.
3. Pour the fresh lime juice over the fish. The liquid should nearly cover the fish. Gently fold once.
4. Let it sit for exactly 3-5 minutes. The exterior of the fish should turn opaque while the center remains slightly translucent.
5. Add the drained red onion and cilantro. Toss gently one final time.
6. Serve immediately on a cold plate, with boiled sweet potato rounds, choclo corn, and cancha on the side. Spoon the leche de tigre over the top.

Cook's Notes: Timing is critical — over-marinating makes the fish rubbery and chalky. The fish must be impeccably fresh; tell your fishmonger you're making ceviche. Leche de tigre is traditionally drunk as a hangover cure and aphrodisiac. The sweet potato is not decoration — its sweetness is an essential counterpoint to the acid and heat.