---
title: Peruvian Ceviche (Lime-Cured Fish)
servings: 4
prep time: 25 minutes
cook time: 15 minutes
source: https://mycibora.com/recipes/peruvian-ceviche
---

Gather @white fish fillet{600%g}, @red chili{1}, @fresh cilantro{3%tbsp} and @corn on the cob{1}.

Boil the @sweet potato{300%g} and corn until tender, about 15 minutes. Cool, peel the sweet potato and cut into thick rounds; cut the corn into segments. ~{15%minutes}

Soak the sliced @red onion{1} in ice water for 10 minutes to tame its bite, then drain well. ~{10%minutes}

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

In a chilled glass bowl, toss the fish with @salt{}, @garlic{1%clove} and half the chile. Let it sit 2 minutes so the salt penetrates. ~{2%minutes}

Pour over the @lime{10} juice and stir gently. Marinate just 3–5 minutes, until the outside turns opaque but the center stays translucent. ~{4%minutes}

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