Ceviche Apaltado Recipe

Prepare fish

Start with very fresh firm white fish. Pat the fillets dry and slice into 1/2-inch (1–1.5 cm) cubes. Place the diced fish in a nonreactive bowl (glass or stainless steel).

Make marinade and cure

Combine the fresh lime juice and orange juice in a measuring cup. Pour the citrus mixture over the fish until fully covered (about 3 cups lime juice + 1 cup orange juice). Add 2 tsp sea salt and 1 tsp black pepper, stirring gently to ensure even contact. Cover and refrigerate for 12–18 minutes, turning the fish gently once at the 8–10 minute mark. The fish should turn opaque but remain tender (do not overcook in acid).

Drain partially

After curing, use a slotted spoon to transfer the fish to a colander placed over a bowl and allow about 2–3 minutes for excess citrus to drain. Reserve 1/4 cup of the citrus (leche de tigre) for finishing the crema if desired.

Prepare vegetables

While the fish cures, thinly slice the red onion and place the slices in cold water with a pinch of salt for 5 minutes to soften the bite; drain thoroughly. Dice the red bell pepper, finely chop cilantro, mince the garlic, and thinly slice the aji amarillo or serrano (remove seeds for less heat).

Combine with fish

Gently fold the drained, cured fish with the drained onion, diced red pepper, minced garlic, sliced chile, and chopped cilantro in a bowl. Taste and adjust salt to about 1/4–1/2 tsp more if needed (take care not to oversalt).

Make crema

In a small bowl or blender, whisk together evaporated milk (1/2 cup), heavy cream (1/4 cup), 2 tablespoons mayonnaise, lime zest, and 1/2 tsp salt until smooth and slightly thickened. If you reserved some citrus (about 1/4 cup), add 1–2 tablespoons to the crema to brighten flavor. Taste and adjust salt. The crema should be rich, slightly tangy, and pourable but thicker than leche de tigre.

Combine crema with ceviche

Fold about half of the crema into the fish mixture to create the characteristic 'apaltado' texture — the ceviche should be creamy but still show distinct pieces of fish and vegetables. Reserve remaining crema for serving; pass extra at the table.

Prepare accompaniments

Boil or steam a whole sweet potato until tender (about 25–30 minutes), peel and slice into 1/2-inch rounds. Arrange lettuce leaves or thinly sliced cabbage on serving plates as a bed. Place sweet potato slices on the side and sprinkle cancha or toasted corn kernels over the plate.

Plate ceviche apaltado

Spoon the creamy ceviche onto the lettuce or cabbage, or serve in a chilled bowl. Drizzle remaining crema on top and finish with a light grind of black pepper (about 1/4 tsp). Serve immediately with cancha and sweet potato. Provide extra lime wedges and reserved crema/leche de tigre if desired.

Storage note

Ceviche is best eaten immediately. If storing, keep refrigerated and consume within 12 hours; the texture will continue to firm as citrus 'cooks' the fish and vegetables will lose crispness.