Ceviche Clasico Recipe

Quick pickle

Place thinly sliced red onion in a heatproof bowl. In a small saucepan combine 1 cup white vinegar, 1 cup water, 1 tablespoon sugar and 1 teaspoon salt. Bring to a gentle simmer to dissolve sugar and salt, then pour hot brine over the onions. Let cool to room temperature, then refrigerate at least 20 minutes (can be made up to 24 hours ahead). Drain before using.

Roast and char

Preheat oven to 425°F (220°C). Halve or quarter the scrubbed sweet potatoes lengthwise so pieces are roughly uniform. Toss with 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika (optional) and 1 teaspoon sea salt. Place cut side down on a baking sheet lined with foil. Roast 30–40 minutes until tender and edges are caramelized. For extra char, finish under a high broiler 2–3 minutes watching closely. Let cool slightly, then slice into 1/2" thick rounds or wedges to serve alongside the ceviche.

If using fresh or frozen choclo, boil kernels in lightly salted water 5–8 minutes until tender, drain and cool. If using canned, rinse and drain. For cancha (toasted corn nuts) warm in a dry skillet over medium heat 2–3 minutes to refresh crunch, or if using raw large kernels, toast in a dry skillet until puffed and golden. Keep warm or at room temperature for plating.

Make leche de tigre (marinade)

In a bowl combine 3 cups fresh lime juice and 1 cup fresh orange juice. Whisk in 2 minced garlic cloves and 1 teaspoon grated ginger. Add 2 teaspoons sea salt and 1 teaspoon freshly ground black pepper. Stir to dissolve.

Add chile and herbs

Finely mince the aji limo (or serrano) and roughly chop 1 cup cilantro. Add both to the citrus mixture and stir. Taste and adjust heat/salt. If the leche de tigre is too intense, add up to 1 cup cold water to mellow acidity; it should be bright and slightly salty.

Marinate the fish

Place the 1 lb cubed fish in a shallow nonreactive dish. Pour the prepared leche de tigre over the fish so pieces are submerged. Cover and refrigerate for 10–20 minutes, gently stirring halfway through. For a traditional ceviche textura, aim for 12–15 minutes so the exterior is opaque but the center remains tender. Do not overmarinate or fish becomes mealy.

Finish ceviche

When fish has turned opaque on the outside, gently drain most (but not all) of the leche de tigre into a serving bowl — reserve a small amount with the fish (about 2–3 tablespoons) so each portion is slightly saucy. Adjust seasoning with a pinch more salt, pepper or a squeeze of lime if desired.

Divide the marinated fish among 4 shallow plates or a single serving bowl. Spoon a little reserved leche de tigre over each portion. Top with a generous spoonful of drained pickled red onion, scatter prepared choclo kernels and a handful of cancha alongside or on top. Arrange slices of charred sweet potato on the plate. Garnish with extra cilantro or microgreens and serve with lime wedges.

Serve immediately. Leftover leche de tigre can be refrigerated up to 24 hours; ceviche is best eaten the day it is prepared.