Peruvian · Members
Classic Peruvian Ceviche
Ultra-fresh white fish cured briefly in lime juice with red onion, chile and cilantro, served with sweet potato and corn.
- Ready in under an hour
- Light, bright and refreshing
- Naturally gluten-free and dairy-free
Peruvian ceviche is all about speed and freshness: the fish spends only minutes in lime juice, so it stays tender with a just-translucent center. The tangy, spicy marinade left behind, called leche de tigre, is so good that people sip it from a glass. We keep everything ice cold, season the fish with salt before the lime goes in and serve it right away with cooling sweet potato and corn, as they do in Lima. In a coastal city like ours, it is the perfect hot-afternoon lunch.
Instructions
Place the sweet potato in a pot of salted water, bring to a boil and cook for 25 to 30 minutes until tender. Add the corn rounds for the final 6 minutes. Drain, cool, peel and slice the sweet potato into rounds, then refrigerate both.
Members-only recipe
Unlock the rest of this recipe
You are seeing the first 2 ingredients and step 1 of 11. Join the club for every ingredient, every step, our test-kitchen tips and nutrition for all 175 recipes.
Try it free for 15 days, then $8.99/month or $89.99/year. Cancel anytime.
Already a member? Sign in
