Classic Peruvian ceviche (cebiche or seviche are the proper spellings that nobody uses anymore) consists of 4 ingredients: fish, lime juice, onions and chillies. It is normally served with sweet potato and choclo (Peruvian white corn). Less common accompaniments include potato, yuca (cassava), yuyo (seaweed), rice (!). Cancha is normally served as a snack, although some restaurants serve some as part of the dish. Buen provecho!
Yield: 5 servings as an entrée
- 1/2 red onion
- 500g white fish fillet, such as snapper
- juice of 5-7 limes
- red chillies, such as birdseye, sliced (optional)
- salt, to taste
- choclo (Peruvian white corn) or regular corn, cooked
- sweet potato, cooked
- Finely slice onion and soak in cold water. You can do this step a few hours in advance. When ready to start preparing the fish, drain onions in a colander.
- Cube fish, mix with onions and place on a serving platter. Season with salt.
- Cover with lime juice. Serve immediately or reserve in the fridge if you like your fish more marinated.
- When ready to serve, check the seasoning and garnish with coriander. Serve choclo and sweet potato on the side.