Ceviche de Corvina

Lima's classic ceviche is one of the most technically precise dishes in the world — raw corvina (sea bass) cured in fresh lime juice, ignited with ají amarillo chili, and brightened with red onion and cilantro. UNESCO recognised Peruvian ceviche as an Intangible Cultural Heritage in 2023, and Lima has more cevicherías per capita than almost any other city on earth. The key is leche de tigre (tiger's milk) — the cloudy, citrus-and-fish marinade left in the bowl after the fish is gone, which Peruvians drink straight as a cure for hangovers and an energiser before a long night. The dish is served and eaten cold, immediately after preparation.

Serves: 4

Ingredients

• 600 g (1 lb 5 oz) very fresh corvina, sole, or halibut fillets, skin removed
• 180 ml (¾ cup) freshly squeezed lime juice (about 10–12 limes)
• 1–2 ají amarillo chilis, seeds removed, finely minced (or 2 tablespoons ají amarillo paste)
• 1 large red onion, halved and very thinly sliced into half-moons
• 1 clove garlic, grated to a paste
• 1 teaspoon fresh ginger, grated
• Small bunch fresh cilantro (coriander), leaves only
• 1 teaspoon salt, plus more to taste
• 1 ear of corn, boiled and cut into rounds (choclo), to serve
• 2 sweet potatoes, boiled and sliced, to serve
• Handful of cancha (toasted corn kernels), to serve

Instructions

1. Slice the fish into 2 cm (¾ in) cubes. Place in a chilled bowl and season with salt. Refrigerate for 5 minutes.
2. Meanwhile, soak the sliced red onion in cold salted water for 5 minutes to temper its sharpness, then drain well.
3. Add the garlic paste, ginger, and ají amarillo to the fish. Pour over the lime juice and toss gently. The fish will turn opaque at the edges within 2–3 minutes — this is the cure working.
4. Allow the ceviche to cure for exactly 3–5 minutes, no longer. Over-curing makes the texture rubbery and dull.
5. Fold in the drained onion and half the cilantro. Taste and adjust salt.
6. Divide immediately among chilled plates. Arrange slices of sweet potato and rounds of choclo alongside. Scatter cancha over the top and garnish with remaining cilantro leaves.
7. Serve within minutes of assembly. The leche de tigre pooling in the bowl is the cook's reward.

Cook's Notes: Freshness is non-negotiable — use only sashimi-grade or same-day-caught fish. The cure time is intentionally short; Peruvian ceviche is not marinated for hours but rather barely kissed by acid. Ají amarillo paste is available frozen or jarred at Latin American grocers and is worth seeking out for its fruity, tropical heat.