Lunch · 30 min · peruvian

Ceviche Clásico

Weeknight-friendly Peruvian cooking: Ceviche Clásico comes together in 30 minutes with sea bass fillets, limes, and not much else.

Ingredients

• 2 lb Sea bass fillets
• 12 Limes
• 1 Red onion
• 2 Ají limo
• 1/2 cup Cilantro
• 1 Sweet potato
• 2 ears Choclo corn
• 1 tbsp Salt

Steps

1. Cut the sea bass into 3/4-inch cubes, keeping the pieces uniform so they cure evenly. Place in a glass or ceramic bowl — never metal, which reacts with the lime.
2. Squeeze the limes and pour the juice over the fish with the salt; the fish should be nearly submerged. Rest 10 minutes, stirring once. The edges will turn opaque while the centers stay silky.
3. Fold in the thinly sliced red onion, minced ají limo, and chopped cilantro. Taste the leche de tigre — it should be bright, salty, and fiery.
4. Boil the sliced sweet potato and choclo separately until tender; cool. The sweet starch tames the lime and heat.
5. Serve the ceviche in cold bowls with sweet potato slices and choclo alongside, spooning extra leche de tigre over the top. Eat immediately.

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