Ceviche is Peru’s national dish, a refreshing raw fish “cooked” in citrus juices, dating back to ancient Inca traditions enhanced by Spanish influences. Fresh white fish is marinated briefly in lime juice with onions, chili, and cilantro, served with corn and sweet potato.

It’s light, zesty, and highlights Peru’s abundant Pacific seafood.

Ingredients (serves 4):

• 500g fresh firm white fish (e.g., sea bass), cubed
• 10-12 limes (fresh juice)
• 1 red onion, thinly sliced
• Ají amarillo or other chili, minced
• Fresh cilantro, chopped
• Salt
• Sides: boiled corn, sweet potato

Step-by-Step Instructions:

1. Cube fish into bite-sized pieces.
2. Soak sliced onions in cold water to mellow.
3. Mix fish with lime juice, chili, and salt; marinate 10-20 minutes until opaque.
4. Drain excess juice if preferred (leche de tigre is the marinade—drink it!).
5. Add onions and cilantro; gently toss.
6. Serve immediately with corn and sweet potato.

Tips: Use the freshest fish possible; don’t over-marinate to keep texture firm.