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Peruvian Ceviche

Peruvian Ceviche

By J.M. HirschMay 15, 2017

  • Makes
    6 servings
  • Cook Time
    30 minutes
  • Rating

Sea bass, flounder or any firm white fish will work in this recipe, but make sure that the fish is fresh and from a trusted grocer or fishmonger. Before cutting the fillets into cubes, remove any pin bones; we use tweezers. In Peru, sweet potatoes and corn kernels are traditional ceviche accompaniments; we liked sweet potato chips, which gave us both sweetness and crunch. For a milder ceviche, seed the serrano before mincing.

Tip

Don't add the lime juice until just before serving. The acid can soften the protein in the fish.

Ingredients
  • 1 ½

    pounds firm skinless white fish fillets, cut into ¼-inch cubes

  • 2

    teaspoons kosher salt

  • ½

    cup lime juice (4 or 5 limes)

  • ½

    yellow bell pepper, cored and finely chopped

  • ½

    small red onion, minced

  • 1

    serrano chili, stemmed and minced

  • 1

    garlic clove, minced

  • ½

    cup chopped fresh cilantro

  • Ground white pepper

  • Sweet potato chips, to serve

Step 1

In a large bowl, gently toss the fish with the salt. Cover and refrigerate for at least 10 minutes and up to 20 minutes.

Step 2

Meanwhile, in a medium bowl, combine the lime juice, bell pepper, onion, chili and garlic. Cover and refrigerate.

Step 3

Add the lime juice mixture and the cilantro to the fish and stir to combine. Taste, then season with white pepper. Serve with sweet potato chips.

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