Peruvian Ceviche (Lime-Cured Fish)

Method

1. 1

   Boil the sweet potato and corn until tender, about 15 minutes. Cool, peel the sweet potato and cut into thick rounds; cut the corn into segments.

2. 2

   Soak the sliced red onion in ice water for 10 minutes to tame its bite, then drain well.

3. 3

   Cut the fish into even 2 cm cubes, discarding any skin or bloodline, and chill until the last moment.

   💡 Cold fish firms the cubes and keeps the ceviche safe — everything should go into the bowl fridge-cold.

4. 4

   In a chilled glass bowl, toss the fish with salt, garlic and half the chile. Let it sit 2 minutes so the salt penetrates.

5. 5

   Pour over the lime juice and stir gently. Marinate just 3–5 minutes, until the outside turns opaque but the center stays translucent.

   💡 Limeña style is a flash marinade — any longer and the fish turns chalky.

6. 6

   Fold in the onion, cilantro and remaining chile. Serve immediately with the sweet potato and corn, spooning the leche de tigre over everything.