Classic Peruvian Ceviche

Fresh classic Limeño ceviche: white fish marinated in lime juice, ají, onion, and cilantro. A feast of Peruvian flavor.

Ingredients

• 300 grams Fresh white fish (sea bass, sole)
• 8 units Limes (freshly squeezed)
• 1 unit Red onion (thinly sliced julienne)
• 1 unit Ají limo (veins and seeds removed, finely chopped)
• 2 tablespoons Fresh cilantro (chopped)
• 1 to taste Salt
• 1 pinch White pepper
• Ice, puñado
• 1 unit Sweet potato (cooked and sliced)
• ½ unit Choclo (cooked and kernels removed)

Directions

1. Cut the fresh fish (sea bass or sole) into uniform 2 cm cubes. Keep refrigerated.
2. Prepare the red onion by thinly slicing it julienne. Soak it in ice water to soften its flavor and texture.
3. Finely chop the ají limo, removing veins and seeds for controlled heat. Add to the fish along with salt and white pepper.
4. Squeeze the limes just before use. Pour the fresh juice over the fish, ensuring it's covered. Add ice cubes to maintain temperature.
5. Marinate for 10-15 minutes in the cold. The fish should appear whitish at the edges.
6. Drain the onion and add it to the ceviche along with the chopped cilantro. Mix delicately.
7. Serve accompanied by glazed sweet potato and tender choclo.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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