COPPERCeviche recipe
Raw white fish turned opaque in a few minutes by lime juice and chilli, served with sweet potato and corn to soften the acidity.
Ingredients
- 500 g very fresh white fish fillet
- 8 limes
- 1 red onion
- 1 coriander
- 1 red chilli
- 1 sweet potato
- 1 corn on the cob
- 1 garlic
How to make Ceviche
- Boil the sweet potato for about 30 minutes and the corn cob for about 15 minutes, separately. Let them cool; they are served cold alongside.
- Slice the red onion into thin half-moons, rinse it in iced water and drain.
- Cut the 500 g of fish into even 2 cm cubes and keep it very cold.
- Squeeze the 8 limes gently, without pressing out the bitter pith. Finely chop the chilli and the coriander, and grate the garlic.
- Just before serving, season the fish with salt, then toss it with the lime juice, garlic and chilli. It clouds and turns opaque in 2 to 3 minutes: this liquid is the leche de tigre.
- Fold through the onion and coriander. Serve at once with slices of sweet potato and rounds of corn.
What is Ceviche?
Ceviche is a traditional dish from Peru, boiled, and takes about 45 minutes from start to finish. It is built around very fresh white fish fillet. The recipe below uses 8 ingredients and is written out step by step.
How long does Ceviche take?
At 45 minutes it is quicker than 86% of the 586 dishes in Copper's atlas. The method runs to 6 steps, the longest being 30 minutes.
Any tips for making Ceviche?
Add the lime only at the last minute: after 2 or 3 minutes the fish is ready, and any longer it turns rubbery.
How Ceviche compares
Very fresh white fish fillet appears in no other dish in the atlas.
Cooked with the same thing elsewhere
Other traditional dishes built on red chili, from other countries.
- Muamba de galinha 🇦🇴 Angola
- Ambuyat 🇧🇳 Brunei Darussalam
- Nasi lemak 🇧🇳 Brunei Darussalam
- Phaksha paa 🇧🇹 Bhutan
- Kung pao chicken 🇨🇳 China
- Kokoda 🇫🇯 Fiji
Copper documents Peru alongside 197 other countries. Every recipe is free to read, with the full ingredient list and every step.