Allergens: Fish | Gluten-Free | Dairy-Free | Nut-Free | Low-Carb | Paleo
Cuisine: Peruvian
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Ceviche Clásico is Peru’s national treasure—a refreshing, no-cook dish made from raw white fish “cooked” in freshly squeezed citrus juice, usually lime. Thought to date back to pre-Columbian times, ceviche is now a celebrated symbol of Peruvian identity. Typically served with red onions, chili peppers, and sweet potatoes or corn, it’s a perfect example of healthful, high-impact flavor with minimal ingredients. Light, zesty, and ideal for warm climates, this dish has captivated global palates and remains a culinary icon of coastal Peru.

Ingredients (Serves 2)

• 250g sushi-grade white fish (sea bass, halibut, or snapper), cubed
• ½ cup fresh lime juice (about 4–6 limes)
• ½ red onion, very thinly sliced
• 1 red chili or aji limo, sliced (adjust for heat)
• 2 tbsp chopped fresh cilantro
• Salt, to taste
• Optional sides: boiled sweet potato, corn on the cob, lettuce

Instructions

1. Prep Fish:
   • Dice fresh fish into 1 cm cubes. Place in a glass or ceramic bowl (not metal).
2. Marinate:
   • Add salt and pour in lime juice to fully submerge fish. Mix in red onion and chili. Let sit for 15–20 minutes, until fish turns opaque.
3. Finish:
   • Stir in chopped cilantro just before serving. Adjust seasoning and heat level to taste.
4. Serve Immediately:
   • Spoon into chilled bowls or over lettuce. Add sweet potato or corn on the side if desired.

Dietary Substitutions & Allergen Swaps

• Shellfish Version: Try shrimp or scallops instead of white fish.
• Vegan Option: Use hearts of palm or young coconut meat instead of fish.
• No Cilantro? Swap with fresh parsley or mint for a different freshness.
• Less Acidic: Use a mix of lime and orange juice for a milder cure.

Chef’s Tips

• Freshness Is Key: Always use sushi-grade or extremely fresh fish.
• Quick Cure: Don’t over-marinate—15 to 20 minutes is enough for texture and flavor.
• Chill Your Bowls: Cold serving enhances the crisp, clean taste.

Wine Pairing

Pair with a crisp, citrus-forward Albariño or Sauvignon Blanc. A light Pilsner also complements the acidity beautifully.

Nutrition Information (Per Serving)

Frequently Asked Questions

Q: Can I prepare ceviche in advance?
A: It’s best fresh. Prep ingredients early, but marinate just before serving to avoid rubbery texture.

Q: What kind of fish is safest for ceviche?
A: Sushi-grade sea bass, snapper, halibut, or tilapia. Ask your fishmonger for ceviche-safe options.

Q: How do I know when it’s “done”?
A: When the fish turns opaque and firm—usually after 15–20 minutes.

Q: Can I make it spicier?
A: Add more chili or even a drop of aji amarillo paste for authentic Peruvian heat.

Let Peru’s coastal flavors refresh your plate! Try this classic Ceviche and tag @simplycookingx with #GlobalCuisineSeries — your bowl of bright, bold, healthy flavor could be our next feature!