Ceviche Clásico (Peruvian Lime-Cured Fish)
In short: Cubes of very fresh white fish cured in lime juice with red onion, chili and cilantro, served with sweet potato and corn. Ready in minutes. It takes about 45 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 370 kcal
Ceviche is the lunch dish of the Peruvian coast, made in minutes and eaten the same hour. Cubes of firm white fish are tossed with salt, chili and plenty of fresh lime juice, which turns the outside opaque while the center stays tender. Thin red onion and cilantro go in last, and the tangy, spicy juice left in the bowl is called leche de tigre. It is served with sweet potato, corn and toasted corn kernels.
Instructions
- Keep the fish in the fridge until you are ready to serve. Rinse the sliced onion in cold water for 5 minutes, then drain well to soften its bite.
- Mix the fish with the salt, garlic and chili in a glass or stainless steel bowl.
- Pour the lime juice over the fish and stir. Add the ice cubes if using. Leave for 3 to 5 minutes, until the outside of the fish turns opaque and the center is still tender. For firmer fish, leave it up to 10 minutes.
- Add the onion and cilantro. Taste the juices and adjust the salt, lime and chili.
- Serve at once in shallow bowls with some of the juice, sweet potato, corn, toasted corn kernels and lettuce.
Tips
- Serve right away. The longer fish sits in lime juice, the firmer and chalkier it becomes.
- Ají limo is hard to find outside Peru. A habanero is hotter, so use half and taste. For mild ceviche, use 1 tablespoon of ají amarillo paste with a pinch of chili.
Questions and answers
Is ceviche safe to eat?
Lime juice changes the texture of raw fish but does not reliably kill bacteria or parasites. Use very fresh, sushi-grade or previously frozen fish, keep it cold and eat it the same day. Pregnant women, young children, older adults and people with weakened immunity should avoid raw fish.
What is leche de tigre?
Tiger's milk is the tangy, spicy lime and fish juice left in the bowl. Peruvians sip it from a small glass beside the ceviche.
What fish is best for ceviche?
A firm, lean white fish such as sea bass, sole, halibut or snapper. Avoid oily fish and anything with a strong smell.
How long does it take to make Ceviche Clásico (Peruvian Lime-Cured Fish)?
About 45 min in total: 25 min of preparation and 20 min of cooking.
How many calories are in Ceviche Clásico (Peruvian Lime-Cured Fish)?
About 370 kcal per serving, with 30 g of protein, 50 g of carbohydrates and 5 g of fat. These values are estimates.
Nutrition per serving
| Calories | 370 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 50 g |
| Fat | 5 g |
| Fiber | 7 g |
| Sugar | 12 g |
| Sodium | 650 mg |
Estimated values, calculated from the ingredients.
