Peruvian ceviche
Raw fish briefly marinated in lime juice with red onion, chilli and coriander.
Active time20 min
CookingNo cooking
Total35 minResting : 15 min
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Ingredients
- 3 sprigs of fresh coriander
- 1 red onion
- 1 ají amarillo chilli
- 680 g thawed white fish fillet treated for raw consumption
- 1 cup of freshly squeezed lime juice
- 2 tbsp salt
- 1 pinch of finishing salt — optional
Preparation
Use fish whose supplier has confirmed prior treatment for raw consumption. Keep it cold. Dice it, cover with very cold water in a glass container and add 1 tbsp of salt. Cover and chill while preparing the onion. Peel and thinly slice the onion. Rub with the remaining salt, then rinse and drain. Rinse and drain the fish too.
1 red onion680 g thawed white fish fillet treated for raw consumption2 tbsp salt- knife
- chopping board
- glass container
- lid
- colander
Wash the chilli and coriander. Halve and deseed the chilli. Put fish, half the onion, coriander and chilli in the container. Pour in lime juice, cover and refrigerate for about 15 minutes until the fish turns pale outside. Marinating does not replace the fish’s prior safety treatment.
3 sprigs of fresh coriander1 ají amarillo chilli1 cup of freshly squeezed lime juice- knife
- chopping board
- glass container
- lid
Remove coriander sprigs and chilli. Divide the ceviche among bowls with the remaining onion. Add the optional pinch of salt if needed and serve immediately, well chilled.
1 pinch of finishing salt — optional- tongs
- spoon
- bowls
Allergens
- Fish
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration