Ceviche Clasico
Peruvian fresh fish cured in lime juice with red onion, chilli, coriander and the brightness of leche de tigre.
Total time
25 min
Prep
25 min
Cook
0 min
Difficulty
easy
Cuisine
Mexican
gluten-free
Ingredients
600gvery fresh white fish, diced 1cm
6limes, juiced
1red onion, very thinly sliced
2aji amarillo or yellow chillis, minced
1 handfulfresh coriander, chopped
1 tspsalt
1 tspsugar
sweet potato, boiled and slicedto serve
choclo cornto serve
Instructions
1
Soak red onion in cold salted water 10 minutes to mellow, drain.
2
Toss fish with lime juice and salt — the acid will cure the fish.
3
Rest in fridge 10 minutes — fish will turn opaque but remain tender.
4
Add onion, chilli and coriander, toss gently.
5
Taste leche de tigre — the curing liquid — and adjust seasoning.
6
Serve immediately with sweet potato and choclo corn.
7
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.
Calories
36
Protein
0.9g
Fat
0.2g
Carbs
10.6g
Fiber
2.5g
Sodium
482mg
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