Ceviche is the most emblematic dish of Peruvian cuisine, prepared with fresh fish marinated in lime juice. This refreshing dish is perfect for warm days and special celebrations.
Ingredients
- 500g fresh white fish fillet
- 1 cup fresh lime juice
- 1 medium red onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1-2 fresh yellow chilies, seeded
- 1 tablespoon red chili, minced
- Salt and pepper to taste
- Cooked corn kernels (optional)
- Cooked sweet potato slices
Preparation
- Cut fresh fish into small cubes of approximately 1 cm. Make sure it is well chilled.
- Place fish in a glass bowl and cover completely with fresh lime juice. The acidity will cook the fish in 15-20 minutes.
- While the fish marinates, thinly slice the red onion and remove seeds from chilies. Finely chop the cilantro.
- After 15-20 minutes, add onion, minced chilies, cilantro and gently mix. Season with salt and pepper to taste.
- Serve immediately on chilled plates, accompanied by cooked sweet potato, corn kernels and corn tortillas. Garnish with fresh cilantro.
Chef tip: The secret to the best ceviche is using ultra-fresh sushi-grade fish. The lime must be fresh and juicy, and you should not let the fish marinate for more than 20 minutes to prevent it from falling apart.
Find these ingredients at Market Latino in Bergamo.