Peruvian ceviche with white fish, lime and cilantro — the classic Peruvian recipe

INGREDIENTS (serves 4):

• 600 g white fish fillets (sea bass, sea trout or cod), skinless and boneless
• Juice of 8–10 fresh limes (about 200 ml)
• 1 large red onion, thinly sliced into half-rings
• 1 red chili pepper, thinly sliced (seeds removed)
• 1 bunch fresh cilantro, coarsely chopped
• 1 garlic clove, crushed
• Salt to taste
• 1 teaspoon fresh grated ginger (optional)
• 1 boiled corn on the cob (or 100 g corn kernels), for serving

PREPARATION:

1. Rinse the fish fillets, pat dry with paper towels and cut into roughly 2 cm cubes. Place in a glass bowl.
2. Squeeze the limes and pour the juice over the fish — the juice should completely cover the fish. Add salt and the crushed garlic and stir gently.
3. Cover the bowl and refrigerate for 15–20 minutes, until the fish cubes turn opaque on the surface. Do not leave longer, so the fish doesn’t “overcook.”
4. Drain most of the liquid (reserve some — the famous “leche de tigre” — for serving).
5. Add the red onion, chili pepper, cilantro and ginger; stir gently.
6. Season with salt and a little fresh lime juice. Serve immediately, cold, with boiled corn on the side.

Tip: use very fresh fish and keep it refrigerated at all times while marinating.

Prep time: 15 minutes + 20 minutes marinating. Servings: 4.