Ceviche Clásico - Latin American Recipe

Ceviche Clásico

🌍 Latin American, Lima, Peru Difficulty: ●●●○○

Ingredients

• 500g white fish (sea bass, flounder — very fresh, cubed)
• 150ml lime juice (fresh, approx 8 limes)
• 1 red onion (thinly sliced)
• 1-2 ají amarillo (minced)
• 2 garlic cloves (minced)
• salt
• 1 tbsp coriander
• leche de tigre (curing liquid). To serve: choclo (corn)
• cancha (toasted corn)
• sweet potato

Method

1. Salting — Salt fish lightly, rest 5 min. Rinse and pat dry.
2. Combining — Combine fish, lime juice, garlic, ají amarillo. Toss well.
3. Curing — Cure 3-10 min depending on thickness — fish should be opaque outside, tender inside.
4. Adding — Add onion, cilantro. Toss quickly.
5. Plating — Plate immediately. Serve with choclo, cancha, sweet potato wedge.

Tags: white fish, lime juice, red onion, ají amarillo, garlic cloves · Source: Brittani's Almanac