Ceviche, a signature of Peruvian cuisine, is made by marinating fresh fish in lemon juice and serving it with onion, hot pepper, and sweet potato. Its refreshing tang and vibrant presentation make it a favorite summer starter.
Cut a very fresh fish fillet into 2-cm cubes.
In a deep bowl, mix the fish with the lemon juice, salt, and hot pepper. Refrigerate for 10–15 minutes, until the fish turns white and opaque in the lemon juice; this is the correct sign that it is “cooked.” Leaving it longer will make the texture firm.
Add the onion slices and cilantro, then mix gently.
Serve cold with slices of boiled sweet potato and corn.
Ceviche is best eaten the day it is prepared. It can be kept in the refrigerator for only a few hours; leaving it until the next day will affect the fish’s texture. Allergen: fish is listed in the ingredients. Check packaged product labels for other allergens.
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