PeruWatch how it’s made
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Ingredients (8)
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Method
Cut the fresh white fish into small, even cubes.
Season the fish with salt, crushed garlic and chopped chilli.
Pour the fresh lime juice over the fish until it is completely covered.
Leave the fish in the juice for just a few minutes, until it turns opaque and is “cooked” by the acidity of the lime, adding the thinly sliced red onion.
Serve the ceviche immediately, chilled, garnished with fresh coriander and accompanied by a boiled corn cob and slices of boiled sweet potato. Ceviche is Peru’s most famous national dish and a symbol of the richness of its coastal cuisine and long seafaring heritage.
