Ceviche
Fresh fish cured in lime with red onion and chili — Peru's national dish.
Ingredients
- 600 g White fish fillets
- 1 cup Lime juice
- 1 Red onion
- 2 Aji chili peppers
- ½ cup Coriander
- 1 Sweet potato
- 1 Corn cobs
- 1 clove Garlic
- 2 tsp Salt
Method
- Chill everything — Keep the fish and bowls very cold — ceviche is made fast and cold.
- Cut the fish — Cut the fish into even 2 cm cubes and place in a chilled bowl.
- Slice the onion — Slice the red onion paper-thin and rinse it in cold water to soften its bite.
- Cure — Pour the lime juice over the fish with salt, grated garlic and chopped chili and stir gently for 2 minutes — the fish turns opaque.
- Rest briefly — Leave no more than 10 minutes; longer and the fish turns tough.
- Ceviche is ready — Fold in the onion and coriander and serve at once with boiled sweet potato and corn.