Classic Peruvian Sea Bass Ceviche (Ceviche Clásico)
20min
15min
4
290
Chef's Note
Keeping everything ice-cold is vital. The cold temperature slows down the rate of acid denaturation, giving you perfect control over the five-minute window. This ensures the fish achieves a firm, opaque exterior while maintaining a tender, juicy, and cool center.
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Ingredients
1.5 lbs Fresh wild sea bass or corvina fillets (skinless and deboned)
1 medium Red onion, thinly sliced into feathers
3/4 cup Freshly squeezed key lime juice
1 whole Aji Limo or Habanero pepper, seeded and finely minced
2 tbsp Fresh cilantro leaves, finely chopped
1.5 tsp Fine sea salt
1 clove Garlic clove, finely grated
1/2 tsp Fresh ginger, finely grated
1 large Sweet potato (camote), boiled, peeled, and sliced into rounds
1 cup Andean giant corn (choclo), boiled kernels
4 pieces Ice cubes
Instructions
- 1
Prepare the traditional accompaniments first: Boil the sweet potato until tender, then cool, peel, and slice. Boil the choclo corn kernels until tender and set aside at room temperature.
- 2
Slice the red onion paper-thin, rinse in a bowl of ice-cold water for 5 minutes to remove the harsh sulfur compounds, then drain thoroughly and set aside.
- 3
Cut the chilled sea bass fillets into uniform 3/4-inch cubes. Keep the cubed fish in a metal bowl set inside a larger bowl filled with ice to maintain an optimal cold temperature during preparation.
- 4
In a small mixing bowl, combine the freshly squeezed lime juice, grated garlic, grated ginger, and minced aji limo pepper. This aromatic, acidic mixture forms the foundation of your Leche de Tigre.
- 5
Sprinkle the sea salt over the cold fish cubes and toss gently. The salt helps to open up the protein structure, preparing it for the acid denaturation process.
- 6
Add the drained sliced onions, chopped cilantro, and ice cubes directly to the bowl with the fish.
- 7
Pour the lime juice mixture over the fish. Toss the ingredients together gently but continuously for exactly 3 minutes. Watch as the exterior of the fish transitions from translucent to a delicate, opaque white.
- 8
Discard the ice cubes to prevent watering down the juices. Divide the ceviche immediately among four chilled plates, spooning the remaining Leche de Tigre juice over each portion.
- 9
Serve immediately alongside the sweet potato slices and choclo corn to balance the sharp acidity with sweet, starchy components.
Nutrition Information (per serving)
290
34g
24g
4g
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