Ceviche Carioca

Brazil borders Peru but arrived at raw-fish cuisine by a different route — influenced by Peruvian immigration to Rio, then transformed by the tropical pantry of the northeast. The carioca version softens the acid cure with coconut milk, adds malagueta heat, and finishes with coriander in a way that is unmistakably Brazilian while honouring its Peruvian roots.

Serves: 4

Ingredients

• 500g (1 lb) very fresh white fish (linguado / sole, robalo / sea bass, or tilápia), skin removed, cut into 2cm (3/4-inch) cubes
• Juice of 4 limes (approx. 120ml / 1/2 cup)
• Juice of 1 lemon
• 120ml (1/2 cup) coconut milk
• 1 small red onion, very finely sliced into rings
• 2 malagueta peppers (or 1 fresh red bird's eye chilli), finely sliced
• 1 tsp (5g) fine sea salt
• 1/2 tsp (2g) sugar
• 20g (0.7 oz) fresh coriander, leaves only
• 1 small mango, finely diced (optional, for sweetness)
• Thin tortilla chips or tapioca crackers to serve

Instructions

1. Toss the fish cubes with lime juice, lemon juice, and salt in a non-reactive bowl. Ensure all pieces are submerged. Cover and refrigerate for 20-25 minutes — the fish should appear opaque on the outside but remain slightly translucent at the centre.
2. Meanwhile, soak the onion rings in cold salted water for 10 minutes to mellow their sharpness. Drain.
3. Drain most of the citrus marinade from the fish, leaving about 3 tbsp behind.
4. Stir in coconut milk, sugar, malagueta pepper, and onion rings. Taste and adjust salt and lime.
5. Fold in mango if using, and most of the coriander leaves.
6. Serve immediately in chilled bowls, garnished with remaining coriander, with tapioca crackers alongside.

Cook's Notes: Use only the freshest fish from a trusted fishmonger — sashimi-grade if available. The coconut milk should be added just before serving to keep it from curdling. The 20-25 minute cure gives a translucent centre; for a fully 'cooked' texture, cure for 45 minutes.