Ceviche is a dish of fresh raw fish or seafood cured in citrus juices, typically lime, without heat. Peruvian Ceviche Clásico is known for its intense lime flavor, the texture of sweet potato and corn, and the fiery kick of a rocoto chili.

Prep Time	Cook Time	Serves
20 minutes	15 minutes (Curing)	4

Part A: Ingredients

• Fish: 1.5 lbs very fresh, firm white fish (e.g., Sea Bass, Halibut, or Tilapia), cut into 3/4 inch cubes.
• Citrus: 1 cup Freshly squeezed Key Lime or regular Lime Juice (must be fresh).
• Heat: 1/2 Red Onion, thinly sliced, 1-2 Aji Limo or Rocoto Chili (finely minced, seeds removed—use Serrano if unavailable).
• Aromatics: 1 Tbsp Fresh Cilantro, chopped, 1 tsp Salt, 1 ice cube (optional).
• Accompaniments: 1 Sweet Potato (cooked, peeled, and sliced), 1 ear large kernel Corn (Choclo), cooked (or use canned large kernel corn).

Part B: Instructions

Step 1: Prepare the Ingredients

1. Place the cubed fish in a ceramic or glass bowl.
2. Rinse the sliced red onion under cold water for 1 minute to remove some harshness, then pat dry.

Step 2: Curing (The Leche de Tigre)

1. Season the cubed fish with the salt.
2. Add the sliced red onion and minced chili pepper (Aji Limo/Rocoto) to the bowl with the fish.
3. Pour the fresh lime juice over the fish and toss gently to coat. The juice should almost cover the fish.
4. Add 1 ice cube to the mixture; this prevents the lime juice from “cooking” the fish too quickly, resulting in a tougher texture.

Step 3: Resting and Tossing

1. Let the ceviche cure at room temperature for 10–15 minutes. The time depends on the fish thickness, but the exterior should turn opaque white/pink. Do not overcure.
2. After the initial cure, taste the Leche de Tigre (the resulting marinade liquid). It should be intensely sour, savory, and spicy.
3. Stir in the chopped cilantro just before serving.

Step 4: Serve

• Serve immediately in shallow bowls or glasses.
• Ladle the ceviche and a good amount of the Leche de Tigre into the bowls.
• Garnish with slices of the cold, cooked sweet potato and the large kernels of cooked corn. The sweet, starchy accompaniments balance the acidity and heat of the ceviche.