COPPER🇵🇪 Peru
Ceviche recipe
White fish cured in lime and cold.
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 and corn separately; they serve cold alongside.
- Cut the fish into even cubes and keep it very cold.
- Just before serving, toss the fish with plenty of lime juice, grated garlic, salt and chilli. It clouds and turns opaque in minutes, this liquid is the leche de tigre.
- Fold through the sliced onion and coriander. Serve at once with the sweet potato and corn.
What is Ceviche?
Ceviche is a traditional dish from Peru, boiled, and takes about 25 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 25 minutes it is quicker than 98% of the 588 dishes in Copper's atlas. The method runs to 4 steps.
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