Ceviche Recipe

Ceviche

1. 1

   Prepare fish

   Rinse the fish under cold water and pat dry with paper towels. Trim away any skin, bones, or discolored parts. Cut the fish into 1/2-inch (1–1.5 cm) uniform cubes so they will 'cook' evenly in the citrus. Place the cubed fish in a chilled glass or stainless-steel bowl set over a larger bowl of ice to keep it cold while you assemble the rest of the ingredients.

2. 2

   Soak and prepare onions

   Place the thinly sliced red onion in a small bowl and cover with cold water. Add 1/2 teaspoon of the sea salt and let soak 5–10 minutes to mellow the sharpness. Drain and pat the onions dry with a towel before using.

3. 3

   Make marinade (leche de tigre)

   In a separate bowl whisk together the lime juice and lemon juice, remaining 1 tablespoon of sea salt (measure so total salt equals recipe), granulated sugar, aji amarillo paste, and freshly ground black pepper. Taste and adjust: it should be bright, slightly salty, and have a warm pepper note. If the aji is very hot, start with half a tablespoon and add more to taste.

4. 4

   Marinate fish

   Pour about three-quarters of the citrus marinade over the cubed fish so the fish is mostly submerged. Reserve the remaining marinade to dress the finished ceviche. Gently stir to combine. Cover the bowl and refrigerate (or keep over ice) for 12–20 minutes, stirring once halfway through. The fish should turn opaque and feel firm but still tender. Do not over-marinate — small cubes may be ready in as little as 10–12 minutes; larger pieces may need up to 20.

5. 5

   Combine ceviche components

   Once the fish is opaque, drain about half of the marinade (reserve for serving). Add the drained sliced red onion, chopped coriander (cilantro), and a light drizzle of olive oil to the marinated fish. Gently fold to combine so the onion and herbs are evenly distributed. Taste and add reserved marinade, a pinch more salt, or extra lime if needed.

6. 6

   Finish and garnish

   If using avocado, fold in the diced avocado gently just before serving to avoid mashing. Spoon a little of the reserved marinade over each portion. Sprinkle with toasted corn kernels or cancha for crunch. Add additional cilantro leaves and a light grind of black pepper. Serve immediately with tostadas, tortilla chips, or lettuce leaves.

7. 7

   Safety and service note

   Keep ceviche chilled and consume within 2 hours of serving for best quality and safety. If not serving immediately, store in the refrigerator and consume within 24 hours; texture will progressively firm and acids will intensify the flavor.