Recipe of Classic Peruvian Fish Ceviche: Fresh, Citrusy and Ready in 20 Minutes

Ingredients

• 500 g firm white fish (hake, sea bass or tilapia), cut into 2 cm cubes
• 1 large red onion, thinly sliced
• 8-10 limes (about 200 ml of juice)
• 1 limo or amarillo chili, seeded and finely chopped
• 1 bunch fresh cilantro, chopped
• 2 garlic cloves, crushed
• 1 teaspoon grated fresh ginger (optional)
• Salt and pepper to taste
• 1 cooked sweet potato, sliced, to serve
• Cooked corn (choclo) and lettuce leaves, to serve

Directions

1. 1

   Cut the fish into 2 cm cubes and place them in a glass bowl.

2. 2

   Season the fish with salt and pepper, add the crushed garlic and ginger, and toss gently.

3. 3

   Cover the fish with lime juice and marinate for 1 to 3 minutes: the lime 'cooks' the fish and no more time is needed.

4. 4

   Add the sliced red onion, chopped chili and half the cilantro; mix carefully so the cubes don't break.

5. 5

   Taste and adjust the salt; for extra juice, squeeze one more lime over the top.

6. 6

   Serve immediately in shallow bowls with the liquid (tiger's milk), alongside sweet potato, corn and lettuce.

7. 7

   Sprinkle the remaining cilantro on top and eat right away: ceviche waits for no one.