Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.
- 175 g white fish fillets (such as sole, croaker, or grouper)
- 2 cloves garlic, very finely chopped
- 2 tsp limo chile, chopped
- juice of 20 small lemons
- 1 tsp chopped culantro or coriander leaves
- 2 or 3 ice cubes
- 1 red onion, sliced into half-moon crescents
- salt and pepper
- 1 corncob, cooked and kernels removed
- ½ sweet potato, boiled and sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cut the fish into 2 cm cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
Pour over the lemon juice and add the chopped culantro or coriander leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.
Recipe and image from Peru: The Cookbook by Gastón Acurio (Phaidon, $59.95, hbk). View our Readable feasts review and more recipes from the book here.