Peruvian Ceviche

Fresh fish ''cooked'' in lime juice with red onion, chili, and cilantro.

Ingredients

• 1 lb sushi-grade white fish (sea bass, halibut), cut into 1/2" cubes
• 1 cup fresh lime juice (about 8 limes)
• 1 red onion, thinly sliced
• 1 aji amarillo or jalapeño, minced
• 1/4 cup cilantro
• Salt
• Sweet potato slices and corn (traditional sides)

Method

1. Toss fish with lime juice and salt. Let sit 10-15 min (the acid denatures the proteins, ''cooking'' the fish).

2. The fish should turn opaque on the outside but remain slightly translucent in the center.

3. Add onion, chili, cilantro. Toss gently.

4. Serve immediately with sweet potato and corn. The lime juice (leche de tigre) is traditionally drunk as a shot.

What You're Practicing

• Only use sushi-grade fish for ceviche — it''s essentially raw in the center.
• The lime juice denatures proteins the same way heat does — it''s chemical ''cooking.''
• Don''t marinate too long — over 20 min and the fish becomes tough and chalky.