🇵🇪 How to Make Ceviche

Craving Ceviche? On FoodNeverComes the food never actually comes — so here's how to make real Ceviche at home, in about 20 min, with stuff you probably already have.

🛒 Ingredients

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• 400g very fresh firm white fish (sea bass, sole), in 2cm cubes
• juice of 8–10 limes, squeezed by hand
• 1 red onion, sliced paper thin
• 1 ají limo or red chilli, deseeded and minced
• a handful of coriander, chopped
• salt
• boiled sweet potato and corn to serve

👩‍🍳 Method

1. Soak the sliced onion in ice water for 10 min. This takes the harshness out and keeps it crisp.
2. Season the fish with salt and leave 2 min.
3. Squeeze the limes by hand, not on a machine — crushing the pith turns the juice bitter.
4. Pour the juice over the fish and add the chilli. Cure 2 to 10 minutes only. Peru serves it barely opaque, not the hour-long Mexican style.
5. Fold through the drained onion and coriander at the last second.
6. The milky liquid left behind is leche de tigre and is drunk from the bowl. Sweet potato and corn on the side to balance the acid.