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Ceviche

Name: Ceviche
Total time: 30 min
Yield: Serves 2
Cuisine: Peru
Ingredients: 300g Sashimi-Grade White Fish; 150ml Lime juice; 1/2 Red onion; 1 Ají Chili; A pinch Cilantro; 1 tsp Salt; 1 Boiled Corn; 1 Sweet Potato (steamed)

Side Dish

⏱ 30 min

👥 Serves 2

Difficulty ⭐⭐

Raw white fish marinated in lime juice — Peru's iconic national starter.

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📖 The Story Behind This Dish

Ceviche is called a national treasure of Peru: in 2004 it was declared part of the nation's cultural heritage, and June 28 is National Ceviche Day. Fresh white fish is marinated briefly in lime juice, and the acid turns the surface as if it had been cooked. It's combined with sliced red onion, chili, and cilantro, and the leftover marinade, called leche de tigre (tiger's milk), is drunk down as a hangover cure.

🌆 Where it's eaten: At a seaside eatery at lunchtime, an ice-cold ceviche is ordered and eaten with corn (choclo) and sweet potato.

🥕 Ingredients (serves 2)

Sashimi-Grade White Fish 300g
Lime juice 150ml
Red onion 1/2
Ají Chili 1
Cilantro A pinch
Salt 1 tsp
Boiled Corn 1
Sweet Potato (steamed) 1

👩‍🍳 Instructions

Slice the white fish into bite-sized pieces.
Thinly slice the red onion, soak in water to remove the bite, and drain.
Salt the fish, pour over lime juice to cover, and marinate 5–10 minutes.
Add the red onion, chopped chili, and cilantro and toss lightly.
Plate and serve with boiled corn and steamed sweet potato.

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