Ceviche

The story

Ceviche is Peru's national dish and a source of huge pride along its coast. Peru even celebrates a national ceviche day.

Raw fish is cut into cubes and marinated briefly in lime juice with chili, red onion and salt. The acid turns the fish firm and opaque. It's served with sweet potato and corn, and the zesty juice left in the bowl, called leche de tigre (tiger's milk), is a treat of its own.

What it gives you

Approximate, per serving of the recipe below.

Easy home version

Ingredients (serves 2)

• 300 g (10 oz) very fresh firm white fish (such as sea bass or halibut), cut into 2 cm cubes
• Juice of 6 to 8 limes
• ½ red onion, very thinly sliced
• 1 chili (aji amarillo or jalapeño), finely chopped
• A handful of chopped cilantro
• Salt
• To serve: boiled sweet potato and corn

Steps

1. Soak the sliced onion in cold water for 10 minutes, then drain. This softens its bite.
2. Season the fish with salt, add the chili, then pour over the lime juice so the fish is covered.
3. Marinate in the fridge for 10 to 20 minutes, until the outside of the fish turns opaque.
4. Stir in the onion and cilantro. Serve right away with sweet potato and corn.

Make it your way

• Shrimp: use cooked shrimp for a no-raw-fish version.
• Vegetarian: try hearts of palm or mushrooms with the same marinade.
• Add creaminess: top with diced avocado.

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