Ceviche

Cook it at home: Ceviche clásico limeño

The Lima way is fast: very fresh fish, cut in large cubes, salted first, then tossed with lime and served within minutes. The milky juice left in the bowl is leche de tigre; drink it.

Pans and tools

• Chilled glass or stainless steel bowl
• Sharp knife
• Citrus squeezer

You’ll need

• 1 1/2 lb (680 g) very fresh skinless firm white fish (sea bass, fluke, halibut or corvina), sushi grade
• 1 tsp kosher salt, plus more to taste
• 1 small red onion, sliced paper-thin with the grain, soaked in ice water
• 1 to 2 ají limo or habanero chilies, seeded and minced very fine (start with a little)
• 1 tbsp ají amarillo paste (optional, for color and fruity heat)
• 1 small garlic clove, grated
• 3/4 cup (180 ml) fresh lime juice from about 12 small limes, squeezed gently at the last minute
• 1/4 cup cilantro leaves, finely chopped, plus sprigs to serve
• 2 or 3 ice cubes
• To serve: 1 sweet potato boiled and sliced, 1 ear of corn boiled (choclo if you find it) cut in rounds, toasted cancha corn, lettuce leaves

Steps

1. Boil the sweet potato until tender (about 25 minutes) and the corn 8 minutes; cool and slice. Keep everything else ice-cold.
2. Cut the fish into 3/4-inch (2 cm) cubes. Put it in a chilled glass or steel bowl and toss with the salt. Let it sit 2 minutes; the salt firms the fish and helps the lime work.
3. Add the garlic, the chili and the ají amarillo paste and toss.
4. Squeeze the limes straight over the fish, squeezing gently (hard squeezing makes it bitter). Add the ice cubes and stir for 1 minute.
5. Let it sit 2 to 3 minutes only, until the outside of the fish turns opaque and the center is still translucent. Remove the ice.
6. Drain the onion, add it and the cilantro, and toss. Taste the juice and add salt; it should be sharp, salty and hot.
7. Serve immediately on chilled plates with the juices, sweet potato, corn and cancha, and cilantro sprigs on top. Pour the leftover leche de tigre into small glasses.

Contains: Fish.