White Fish Ceviche (Cebiche de Pescado)
Photo: David and Katarina from Peru/Slovakia, CC BY 2.0
Cebiche is Peru's best-known dish, and this version shows how little it needs: raw white fish, sharp green lime juice, onion and hot peppers. The lime does the cooking, so timing matters more than technique, and traditional cooks may marinate for as little as ten minutes. Sweet potato and corn on the cob sit alongside to soften the heat of the ají limo and rocoto. It serves six to eight as a starter.
Instructions
Wash the fish, remove any bones, and cut it into chunks about ½ inch (1 cm) on each side. Keep the pieces small and even so the lime juice works through them at the same rate.
Season the fish with salt, pepper, the diced ají limo and the rocoto. Pour over enough lime juice to cover the fish completely.
Let the fish marinate for just a few minutes. The acid of the lime is the only thing cooking it, and leaving it too long will overcook it.
Add the julienned onion and mix gently so the fish pieces stay intact.
Make a bed of three lettuce leaves on each plate and spoon the ceviche on top. Add two pieces of corn on the cob and a portion of boiled sweet potato to each plate.
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