Illustration — recipe images on Disharoo are AI-generated, not photographs of the finished dish. How these recipes are made
Ceviche Clasico
Peruvian fresh fish cured in lime juice with red onion, chilli, coriander and the brightness of leche de tigre.
Ingredients
Instructions
Soak red onion in cold salted water 10 minutes to mellow, drain.
Toss fish with lime juice and salt — the acid will cure the fish.
Rest in fridge 10 minutes — fish will turn opaque but remain tender.
Add onion, chilli and coriander, toss gently.
Taste leche de tigre — the curing liquid — and adjust seasoning.
Serve immediately with sweet potato and choclo corn.
Ceviche waits for no one — eat the moment it is ready.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
