Ceviche De Pescado Recipe

Prep the fish

Trim any skin and membranes from the swai fillets. Pat dry with paper towels and cut into 1/2-inch (1–1.5 cm) cubes. Place cut fish in a nonreactive bowl.

Marinate in lime

Pour 2 1/2 to 3 cups of fresh lime juice over the cubed fish so the pieces are mostly submerged. Add grated ginger, minced garlic, aji amarillo paste, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss gently to combine. Cover and refrigerate for 10–12 minutes, tossing once after 5 minutes to ensure even 'cooking'—the fish should become opaque but still tender.

Onion and cilantro

While the fish is marinating, soak the thinly sliced red onion in cold water for 5 minutes to take off raw edge, then drain and pat dry. Chop cilantro leaves and tender stems and set aside. After the fish has marinated, drain off about half of the lime marinade if there is excessive juice, reserving it for the Leche de Tigre.

Finish ceviche

Add the drained red onion and chopped cilantro to the marinated fish. Gently toss to combine. Taste and adjust seasoning with remaining salt, pepper, or a touch more aji amarillo if desired. Keep chilled until plating (no more than 30 minutes total in the marinade for best texture).

In a blender or small food processor combine the reserved lime-marinate (about 1/2–3/4 cup), 1/2 cup cold fish stock, 1 teaspoon lime zest, 1/4 teaspoon sugar and 1/2 teaspoon aji amarillo paste (if using). Blitz until frothy and emulsified, about 20–30 seconds. Taste and adjust acidity or salt; the leche should be bright, slightly spicy and balanced. Chill until ready to serve.

Cook the sweet potato: Pierce whole sweet potato with a fork and roast at 400°F / 200°C for 40–50 minutes until tender, or boil until just fork-tender (20–25 minutes). When cool enough to handle, peel and slice into 1/2-inch rounds. Keep warm or room temperature.

Cook corn: If using fresh large-kernel corn (choclo), boil or steam for 8–10 minutes until tender. Drain and keep warm. If using canned/frozen, heat through. Reserve 1/4 cup of the corn for garnish if desired.

Roasted cancha and chips: If using packaged roasted cancha, warm in a skillet for 1–2 minutes to refresh crunch. Arrange chips or plantain chips for serving.

Assemble plates: Spoon a portion of ceviche into chilled bowls or on plates. Drizzle 1–2 tablespoons of the leche de tigre over each portion and serve the rest on the side. Arrange 2–3 slices of sweet potato, a scoop (about 1/4–1/3 cup) of corn, a tablespoon of roasted cancha and a handful of crunchy chips alongside the ceviche. Garnish with extra cilantro and lime wedges.

Serve immediately: Ceviche is best eaten fresh — serve within 30 minutes of finishing assembly so the fish remains tender and the accompaniments stay crisp.