Introduction to Ceviche
Experience the ultimate burst of coastal freshness with this Peruvian classic, where the vibrant zing of citrus “cooks” delicate seafood to perfection without a single flame. This heat-free preparation preserves the ocean’s clean flavors while transforming the fish into a firm, pearly, and incredibly satisfying delicacy.
Time & Servings
- Prep Time: 15 minutes
- Curing Time: 15–20 minutes
- Total Time: 35 minutes
- Number of Servings: 4
Ingredients
- 1.5 lbs sushi-grade firm white fish (Sea Bass, Red Snapper, or Halibut), chilled and deboned
- 1 cup fresh-squeezed lime juice (approximately 8–10 limes)
- 1 small red onion, very thinly sliced into half-moons (julienned)
- 1/4 cup fresh cilantro, finely chopped
- 1 aji limo, habanero, or jalapeño pepper, seeded and minced (adjust to your heat preference)
- 1 tsp sea salt (or to taste)
- Optional Sides: Boiled sweet potato slices, large-kernel Peruvian corn (choclo), or crunchy plantain chips
Directions
- Prepare the Fish: Using a very sharp knife, cut the chilled fish into uniform 1/2-inch cubes. It is vital to keep the fish cold; I recommend placing your mixing bowl inside a larger bowl filled with ice during this process.
- Mellow the Onions: Soak your thinly sliced red onions in a bowl of ice water for 5–10 minutes. This keeps them crisp and removes the aggressive “bite,” allowing the sweetness to shine. Drain and pat dry before use.
- Seasoning: In a chilled glass or stainless steel bowl, toss the fish cubes gently with the sea salt and minced chili. The salt helps open up the fibers of the fish to receive the lime juice.
- The “Cook” (Curing): Pour the fresh lime juice over the fish until it is completely submerged. This creates the leche de tigre (tiger’s milk). Cover and refrigerate.
- Monitor the Texture: Let the fish cure for 15 to 20 minutes. You will know it is ready when the fish loses its translucency and turns a beautiful, solid opaque white.
- Final Assembly: Gently fold in the prepared red onions and chopped cilantro.
- Serve: Divide the ceviche into chilled bowls, drizzling a generous amount of the citrus marinade over each portion. Garnish with sweet potato or corn if desired.
Chef’s Rule
Respect the “20-Minute Window”: Ceviche is a dish of the moment. It must be served immediately after the curing process is complete. If the fish sits in the acid for too long, it will continue to “cook” until the proteins become tough, dry, and rubbery. For the best experience, eat it while it’s tender and bright!
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