Ceviche de Pescado (Peruvian-Style Fish Ceviche)

Ingredients

• 1 lb very fresh sushi-grade white fish (sea bass, halibut, or snapper), skin and bones removed
• 1 cup fresh lime juice (about 8-10 limes)
• 1/2 red onion, very thinly sliced
• 1 aji amarillo or jalapeno pepper, seeded and minced
• 1 garlic clove, grated
• 1/4 cup fresh cilantro, chopped
• 1 tsp salt, plus more to taste
• 1 small sweet potato, boiled and sliced, for serving
• 1/2 cup cooked corn kernels (choclo or regular)
• 1 pinch of black pepper

Instructions

1. Start with the freshest, highest-quality fish you can find, ideally labeled sushi-grade or previously flash-frozen, since it will not be cooked with heat. Keep it well chilled until the moment you use it.
2. Cut the fish into 1/2-inch cubes using a very sharp knife, so the pieces have clean edges that soak up citrus quickly and evenly.
3. Place the sliced red onion in a small bowl of ice water and let it soak for 10 minutes; this mellows its sharpness and keeps it crisp.
4. In a large glass or ceramic bowl, combine the fish, grated garlic, minced chile, and 1 teaspoon salt.
5. Pour the fresh lime juice over the fish, making sure every piece is submerged or well coated. Toss gently to combine.
6. Let the fish marinate in the refrigerator for 8 to 15 minutes, tossing once halfway through. The fish is 'cooked' by the acid when the flesh turns from translucent to opaque and firm all the way through; check by cutting a piece in half.
7. Do not over-marinate past 15 to 20 minutes, since the acid will continue to firm the fish and can eventually make it tough and chalky rather than tender.
8. Drain the soaked red onion and pat dry, then fold it and the chopped cilantro into the ceviche just before serving.
9. Taste the ceviche and adjust the salt and a pinch of black pepper as needed.
10. Spoon the ceviche into chilled bowls or glasses along with a generous drizzle of the citrus marinade (the 'leche de tigre'), and serve immediately alongside the sliced sweet potato and corn kernels.

Nutrition

Nutrition information is an estimate per serving and is not a substitute for professional dietary advice.