Ceviche

Name: Ceviche
Total time: 35 min
Yield: 2
Ingredients: 1 lb white fish, sea bass or snapper (skinless, sliced into 2 cm cubes); ½ cup lime (juice, freshly squeezed); 1 tsp salt; 1 unit red onion (sliced paper-thin); 1 unit aji amarillo (seeded, minced); ½ clove garlic (grated); 2 tbsp cilantro (chopped); ¼ tsp black pepper (ground); 2 unit ice cubes

Seafood & Poultry · Latin American & Caribbean

9 ingredients · 35 minutes · 2 servings

Cook Now

215kcal38.4g protein2.7g fat9.9g carbs~$3.93/ serving*

Contains fish · sometimes contains gluten — check the label

Restrictions

ContainsfishIt is in an ingredient you cannot leave out.

Sometimes contains — check the labelgluten (chips tortilla)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.

Diets

PescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

1 lb	white fish, sea bass or snapper (skinless, sliced into 2 cm cubes)
½ cup	lime (juice, freshly squeezed)
1 tsp	salt
1 unit	red onion (sliced paper-thin)
1 unit	aji amarillo (seeded, minced)
½ clove	garlic (grated)
2 tbsp	cilantro (chopped)
¼ tsp	black pepper (ground)
2 unit	ice cubes

Optional

Not counted above. The dish works without them.

1 unit	sweet potato (boiled, sliced into rounds)
½ cup	sweet corn (boiled kernels)
1 unit	jalapeño (sliced thin)
2 unit	lettuce (leaves, for lining the plate)
1 cup	tortilla chips

Steps

Slice10 min
fish very cold, knife sharp
- white fish
- lime
fish into even 2 cm cubes against the grain — acid penetrates from the cut surface inward at a fixed rate, so uniform cubes finish together and ragged ones give you chalky corners next to raw centers. Use fish that was frozen at some point: lime does not reliably kill parasites, it only denatures protein
Prep5 min
cold running water
- red onion
red onion sliced thin, then rinsed and held in ice water — this strips the sulfur compounds that would otherwise leach into the lime and turn the whole bowl harsh and oniony within minutes
Season3 min
chilled bowl
fish + salt, tossed and left to stand — salt draws a little surface moisture and pre-firms the myosin, which is why salted fish takes the acid evenly instead of blotching
Mix2 min
cold
lime juice + garlic + aji amarillo + black pepper + ice cubes, stirred until the ice barely melts = leche de tigre. Cold slows denaturation to a pace you can control; room-temperature lime overcooks the outside before the inside registers anything
Marinate5 min
refrigerator or over ice, fish submerged
fish + leche de tigre, stirred once. The lime drops the pH below about 4.5, which unfolds the muscle proteins and lets them cross-link into an opaque, firm network — the same end state heat produces, reached by a different road. Pull it when the outer 3 mm is white and the center is still glassy; past ten minutes the network keeps tightening and squeezes out water, and the fish goes from silky to cotton
Fold2 min
off the acid
- cilantro
+ drained onion + cilantro, folded gently so the cubes stay whole
Top3 min
serve immediately
ceviche into chilled bowls with the leche de tigre spooned over + sweet potato + corn to blunt the acid + chips. It does not hold: the marinade keeps working in the bowl, so anything left twenty minutes later is a different, tougher dish