35 min Weeknight Magazine kitchen
PescatarianDairy-freeGluten-free
Ceviche is Peru’s national pride and a lunch dish — fish this delicate is not meant to sit until dinner. The leche de tigre is both marinade and hangover tonic. Use fish you would eat as sashimi; lime will not rescue yesterday’s fillet.
Ingredients
4
- firm white fish500 g, sea bass, snapper, or halibut
- limes8, juiced
- red onion1, slivered
- aji amarillo or habanero1, seeded
- cilantroa handful
- sweet potato1, boiled
- cancha or corn kernels1 cup
- celery1 stalk
- garlic1 clove
Method
- 1
Chill the fish. Cube it. Soak onion in ice water 10 minutes so it stays crisp and less harsh.
- 2
Blend a little fish trimmings with lime, celery, garlic, chili, and ice for leche de tigre. Strain.
- 3
Toss fish with salt, then the leche and chili. It should look pearly, not cooked-through grey — 5 to 10 minutes.
- 4
Fold in onion and cilantro. Plate with sweet potato and corn. Drink the leftover leche.