PeruLatin America
Ceviche
Very fresh white fish is cut into cubes and cured briefly in freshly squeezed lime juice with garlic, ginger, chile, and salt, then tossed with thinly sliced red onion and cilantro and served right away with boiled sweet potato and corn. Habanero stands in for ají limo, and ordinary corn on the cob for Peruvian large-kernel corn.
Ingredients
- 680 gCod filletvery fresh, skinless, cut into 2 cm cubesBuy 2 packages
- 10Limejuiced (about 3/4 cup)
- 1 cloveGarlicgratedBuy 1 head
- 1 tspGinger rootgratedBuy 0.01 lb
- 1Habanero peppers1seeded and finely minced
- 1½ tspTable saltBuy 1 canister
- 1Red onionvery thinly sliced and rinsedBuy 0.44 lb
- ¼ cupCilantrochoppedBuy 1 bunch
- 450 gSweet potatoesboiled and slicedBuy 1 package
- 2Corn on the cobboiled and cut into rounds
- 1Romaine lettuce (optional)leaves, for serving
Substitution
- Habanero peppers in place of “Ají limo (fresh Peruvian chile)”. Habanero replaces ají limo, which is not a canonical ingredient; both are fruity, very hot chiles of the same species, and only a little is used.
Method
Use fish sold for eating raw, or fish that has been frozen first, as food-safety guidance advises for raw fish; chill it, a mixing bowl, and the lime juice well.
Boil the sweet potato and corn until tender; cool and slice.
Toss the fish with the salt, garlic, ginger, and chile, then pour over the lime juice and mix for 1 to 2 minutes.
Add the red onion and cilantro, toss, and let stand 2 to 3 minutes, until the fish turns opaque at the edges.
Serve immediately with the sweet potato, corn, and lettuce leaves if using.