Ceviche Clásico

Ceviche is Peru's national dish and arguably its most important contribution to world cuisine. The Peruvian style — bright, sharp, and fiercely acidic — differs from its Latin American counterparts in its use of ají amarillo (yellow chile), its brevity of cure (fish sits in leche de tigre for only minutes), and the ritual accompaniments: choclo (giant corn), sweet potato, and crispy cancha corn. Lima's cevicherías are institutions, open only for lunch when the fish is at its freshest.

Serves: 4

Ingredients

• 600g (1.3 lbs) very fresh white fish (sea bass, flounder, or sole), cut into 2cm cubes
• 200ml (3/4 cup) fresh lime juice (about 8–10 limes)
• 1–2 ají amarillo peppers, seeded and finely minced (or 2 tbsp ají amarillo paste)
• 1 red onion, thinly sliced
• 1 clove garlic, minced
• Small bunch cilantro, leaves only
• 1 tsp salt
• To serve: boiled sweet potato slices, cooked choclo (giant corn kernels), cancha (toasted corn nuts)

Instructions

1. Rinse sliced red onion in cold water for 10 minutes to remove sharpness. Drain and pat dry.
2. In a bowl, combine lime juice, ají amarillo, garlic, and salt. Stir well — this is your leche de tigre.
3. Add fish to the leche de tigre. Toss gently to coat. The fish will begin turning opaque within 2–3 minutes.
4. After 5–10 minutes of curing (no longer), add red onion and most of the cilantro. Toss once more.
5. Taste and adjust salt and acid. The flavor should be bright, sharp, and intensely citrusy.
6. Serve immediately in chilled bowls with slices of boiled sweet potato, choclo, and cancha on the side. Garnish with remaining cilantro.

Cook's Notes: Freshness is everything — never make ceviche with fish that isn't impeccably fresh. The cure time is short by design; Peruvian ceviche is nearly raw. Drink the remaining leche de tigre — it is considered a hangover cure and a delicacy in its own right.