Ceviche Classico Recipe

Cut and chill fish

Rinse the grouper under cold water and pat dry with paper towels. Trim away any skin or connective tissue. Using a very sharp knife, cut the fillet into uniform 1/2-inch (1–1.5 cm) cubes. Place the diced fish in a glass or stainless-steel bowl and keep chilled in the refrigerator while you prepare the marinade.

Make classic leche de tigre (lime marinade)

In a separate bowl combine the fresh lime juice, 1 tablespoon cold water, 1 teaspoon sea salt, and 1 teaspoon granulated sugar. Stir until the salt and sugar are dissolved. Taste and adjust: the mixture should be bright and slightly balanced between tart and mildly salty.

Marinate fish briefly

Pour the lime mixture over the chilled diced grouper. Gently toss to coat so all pieces are submerged. Refrigerate and allow the fish to 'cook' in the citrus for 8–12 minutes depending on cube size — fish should turn opaque at the edges but remain slightly tender in the center. Avoid over-marinating to prevent a mushy texture.

Prep red onion

Thinly slice the red onion into half-moons. Place sliced onion in a bowl of cold water for 5 minutes to remove some sharpness, then drain and pat dry. (Optional: quick pickle for 10 minutes in a splash of lime juice and a pinch of sugar for extra brightness.)

Combine aromatics

Remove the marinated fish from the refrigerator. Add the drained red onion slices, chopped cilantro (reserve a small amount for garnish), finely minced aji limo, and 1/4 teaspoon black pepper to the bowl with the fish and lime marinade. Gently fold to combine so the aromatics are evenly distributed. Taste and adjust salt or lime if needed.

Cook sweet potatoes

Preheat oven to 400°F (200°C) or bring a pot of water to a boil. For roasted sweet potato: peel and cut sweet potatoes into 1/2-inch rounds, toss with 1 teaspoon vegetable oil and 1/4 teaspoon salt, arrange on a baking sheet in a single layer, and roast 20–25 minutes until fork-tender and lightly caramelized. For boiled: peel and cut into large chunks and simmer in salted water until tender, about 12–15 minutes; drain.

Prepare Peruvian corn (choclo)

If using canned or precooked Peruvian choclo or hominy, drain and warm briefly in a saucepan over low heat for 2–3 minutes with a pinch of salt. If using fresh frozen corn kernels, blanch in boiling salted water 2–3 minutes and drain. Keep warm.

Assemble ceviche

Place a small bed of shredded lettuce or microgreens on each plate if using. Spoon the ceviche onto the center of the plate, making sure to include some of the leche de tigre. Arrange warm sweet potato rounds on one side and a scoop of warm Peruvian corn on the other.

Garnish and serve

Sprinkle remaining chopped cilantro over the ceviche, add a few extra thin slices of aji limo if desired, and serve with lime wedges. Serve immediately so the fish retains a fresh, slightly firm texture and the sweet potato and corn remain warm.