Peruvian Ceviche
195kcal33.8g protein2.4g fat10.9g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains fish · sometimes contains gluten, dairy, egg, peanut, tree nut, sesame, soy, shellfish — check the label
Restrictions
ContainsfishIt is in an ingredient you cannot leave out.
Sometimes contains — check the labelgluten (chile) · dairy (chile) · egg (chile) · peanut (chile) · tree nut (chile) · sesame (chile) · soy (chile) · shellfish (chile)Some brands have it, some do not. The recipe cannot tell, so this is the one you check yourself.
Diets
Pescatarian · checkNo pork · checkNo alcohol · check
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:
| 600 g | very fresh firm white fish |
| 8 unit | limes |
| 1 unit | red onion (very thinly sliced) |
| 1 unit | fresh chile (finely sliced) |
| ¼ cup | cilantro (chopped) |
| 1 ½ tsp | salt |
Optional
Not counted above. The dish works without them.
| 2 unit | cooked sweet potato |
| 2 cup | cooked corn |
Steps
- prep15 minfish refrigerator-coldCut the cold fish into even bite-size pieces, removing bones and connective tissue. Keep it chilled until the last possible moment; ceviche has no heat step to disguise poor texture or fish that has lost freshness.
- prep5 minonion crispSlice the red onion very thinly and rinse briefly in cold water if it is aggressively pungent, then drain well. The onion should contribute crunch and aroma without overwhelming the delicate fish.
- mix2 minseasoned immediately before acidToss the fish with salt and chile, then add freshly squeezed lime juice and mix gently. Add the onion and cilantro. Do not squeeze the lime so hard that bitter oils from the rind dominate the leche de tigre.
- rest5 minfish opaque only at the outer surfaceLet the ceviche stand only briefly, just long enough for the exterior of the fish to tighten while the center remains tender. A long soak gives a chalky, over-cured texture that is not the target of the modern Peruvian style.
- top2 minserve immediatelySpoon the fish and its leche de tigre onto chilled plates and serve at once, with sweet potato and corn alongside if using. Do not hold finished ceviche for later service; the acid continues changing the fish every minute.