Exquisite Peruvian Ceviche: A Fresh and Flavorful Seafood Delight

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Ceviche is a traditional Peruvian dish known for its refreshing and zesty flavor profile. Marinated in citrus juices and spiced with chili peppers, this dish combines fresh, raw seafood with vibrant ingredients like onions, cilantro, and sweet potatoes, creating a harmonious blend of textures and tastes. It’s a perfect appetizer or light meal that’s as beautiful as it is delicious.

Ingredients:

500g fresh white fish fillets (such as sea bass or firm white fish), cut into 1/2-inch cubes
1 red onion, thinly sliced
1-2 fresh chili peppers (such as Aji Amarillo or jalapenos), finely chopped
Juice of 6-8 limes or lemons
1/2 cup fresh cilantro, chopped
1 large sweet potato, boiled, peeled, and sliced into rounds
Kernels from 1 ear of fresh corn or 1/2 cup of canned corn, drained
Salt, to taste
Freshly ground black pepper, to taste
Optional: avocado, for garnish

Instructions:

In a large bowl, combine the fish cubes and the lime or lemon juice. Ensure the juice thoroughly covers the fish.
Cover the bowl with plastic wrap and refrigerate for 15-30 minutes, or until the fish turns opaque, indicating it has been “cooked” by the citrus acid.
Meanwhile, boil the sweet potato slices until tender. Drain and set aside.
Drain the citrus juice from the fish (some prefer to leave a little juice, known as “leche de tigre”), and transfer the fish to a serving bowl.
Add the sliced red onion, chopped chili peppers, and cilantro to the fish. Toss gently to combine.
Season with salt and freshly ground black pepper to taste.
Serve the ceviche immediately, garnished with sweet potato slices, corn kernels, and optional avocado slices if using.

Tips and Notes:
Tip: For the best flavor, use the freshest fish possible. It’s the star of the dish, so quality is crucial.
Note: Traditional ceviche typically has a short marination time to maintain the tenderness of the fish. Adjust the chili amount to match your spice preference.
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