Entrée: Peru – Ceviche Clásico ▶ Ceviche Clasico (Classic Ceviche)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 0 min

Additional 20 min

Total 30 min

Ingredients

1 lb / 450 g fresh white fish fillets (such as sea bass or flounder), diced into 1 / 2-inch pieces
1 cup (240 ml) freshly squeezed lime juice (about 8–10 limes)
1 small red onion, thinly sliced
1 to 2 fresh chili peppers (such as aji amarillo or jalapeño), seeded and finely chopped (estimated seeded jalapeño weight: 26.25 g; catalog median)
1 / 4 cup (15 g) chopped cilantro leaves
Salt, to taste
Black pepper, to taste
1 / 2 cup (120 ml) boiled sweet potato slices (optional, for garnish)
1 / 2 cup (120 ml) boiled corn kernels (optional, for garnish)
Lettuce leaves, for serving (optional)

Instructions

1. **Prepare the Fish**: In a glass or ceramic dish, place the diced fish. Pour the freshly squeezed lime juice over the fish, ensuring all pieces are submerged. Cover and refrigerate for about 15-20 minutes, allowing the fish to marinate and "cook" in the lime juice.

2. **Assemble the Ceviche**: After marinating, drain the fish, reserving a small amount of the lime juice. Combine the fish with the sliced red onion, chopped chili peppers, cilantro, and reserved lime juice. Season with salt and black pepper to taste.

3. **Plating**: Serve the ceviche immediately, either on its own or atop lettuce leaves for a traditional touch. To add authenticity and extra flavor, consider garnishing with slices of boiled sweet potato and corn kernels on the side.

4. **Enjoy**: Taste and adjust seasoning if necessary, then enjoy this vibrant and refreshing dish reminiscent of Peru’s coastal cuisine!