Ceviche (Peruvian Seafood)

Peru • National Dish • Seafood

Ceviche (Peruvian Seafood)

Ceviche peruano is one of those dishes that feels deceptively simple. Fish, lime, onion, chili.

Servings4
Prep Time30 min
Cook Time20 min
DifficultyEasy
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Instructions

  1. Cook the sweet potato in lightly salted water for 15 to 20 minutes until just tender. Cool, peel, and cut into thick slices or chunks. Set aside.
  2. Cook the corn until tender. If using fresh corn on the cob, simmer it for 10 to 12 minutes, then cut into chunks or kernels. If using frozen large-kernel corn, simmer it for 5 to 7 minutes and drain well.
  3. Soak the sliced red onion in the ice water for 10 minutes to soften its sharpness and keep it crisp. Drain well.
  4. Place the fish in a chilled bowl. Sprinkle with the salt and gently toss. Add the lime juice, chili, and garlic. Stir lightly and let it stand for 5 minutes, just until the outside of the fish turns opaque, but the center still looks tender.
  5. Add the drained onion and most of the cilantro. Toss once or twice only. Taste and add a little more salt if needed. The ceviche should taste bright, fresh, and sharp, not buried in too much citrus.
  6. Spoon the ceviche and some of its juice into shallow bowls or plates. Serve right away with the sweet potato, corn, and cancha. Add the lettuce leaves, if using and finish with the remaining cilantro.

Cultural Context

Ceviche is one of Peru’s best-known dishes and one of its proudest culinary calling cards. In its most classic form, it pairs very fresh white fish with lime, red onion, chili, and a little cilantro, then serves it immediately with sweet potato and corn. That contrast is part of the whole point: acid, heat, sweetness, and starch all playing nicely on one plate.

In Peru, ceviche is often treated with near-sacred seriousness, especially when it comes to freshness and timing. It is commonly eaten at lunch rather than dinner, since fish markets and cevicherías are at their best earlier in the day. Sensible, really. This is not a dish that benefits from hanging around “for the flavors to develop.”

Fun Fact

The citrusy liquid left in the bowl is known as leche de tigre, or “tiger’s milk.” In Peru, it is famous enough to be sipped on its own and has a reputation as both a pick-me-up and a cure for last night’s bad decisions.

Cook’s Tip

Corvina is the classic choice in Peru, but sea bass, snapper, halibut, cod, or another very fresh, firm white fish also works well. Use the freshest fish you can get from a trusted source, since this dish is only lightly cured in citrus. Ají limo or rocoto gives the most traditional flavor. If you cannot find them, use serrano or jalapeño for a more accessible home-cook version. Don’t let the fish sit in the lime juice for too long, or it will turn chalky and lose its clean ceviche texture.

Trivia

Peru celebrates ceviche with an official National Ceviche Day every year in late June, which is exactly the sort of holiday more countries should steal.

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