Classic Ceviche

Contributor
Ceviche is Peru’s flagship dish. Learn to make the fresh and flavorful raw fish dish and you’ll instantly be...
Classic Ceviche
Andy Sewell

Classic Ceviche

Ceviche is Peru’s flagship dish. Learn to make the fresh and flavorful raw fish dish and you’ll instantly be transported to this beautiful South American country. Gastón Acurio, author of Peru: The Cookbook (Phaidon, 2015), advises you to “always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.”

4
Servings
Deliver Ingredients

Ingredients

  • 4 6-ounce white fish fillets (such as sole, croaker, or grouper)
  • 2 cloves garlic, very finely chopped
  • 2 Teaspoons limo chile, chopped
  • Juice of 20 small lemons
  • 1 Teaspoon chopped cilantro (coriander) leaves
  • 2-3 ice cubes
  • 1 red onion, sliced into half-moon crescents
  • Salt
  • Pepper
  • 1 corncob, cooked, kernels removed
  • ½ sweet potato, boiled and sliced

Directions

Cut the fish into ¾-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and chile. Mix well.

Pour the lemon juice over the fish and then add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.

Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.

Directions

Recipe courtesy of Peru: The Cookbook by Gastón Acurio, Phaidon, 2015. 

Ceviche Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Ceviche Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Ceviche Wine Pairing

Most white wines (especially albariño) and rosé with most fish dishes. Muscadet, sancerre, or New Zealand sauvignon blanc with cold fish dishes; chardonnay, pinot gris/grigio, or pinot blanc with grilled or roasted fish; sauvignon blanc or gewürztraminer with baked fish; grüner veltliner with fish pâté; vintage or non-vintage champagne or sparkling wine with light fish dishes; fino or manzanilla with small fried fish; junmai, junmai-ginjo, or junmai-daiginjo with teriyaki fish.