Peruvian Ceviche
Raw white fish "cooked" briefly in lime juice with red onion, chili and cilantro. Bright, fresh and very Peruvian.
Prep20 min
Cook–
Rest / soak10 min
Makes4 servings
LevelMedium
Allergens: Fish. Always check labels.
Ingredients
Method
- Soak the onion in iced water for 10 minutes, then drain well.
- Cut the fish into 2 cm cubes and put in a cold glass bowl. Season with the salt and toss.
- Add the garlic and chili, then pour over the lime juice and stir.
- Leave for 5–10 minutes, until the outside of the fish turns opaque.
- Fold in the onion and cilantro and serve right away with sweet potato and corn.
Cook's tip: Lime juice does not kill parasites. Use sushi-grade fish that has been frozen, and skip raw fish if you are pregnant or have a weakened immune system.
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