Peruvian Ceviche: Marinated Fish in 10 Minutes

Peruvian Ceviche: Marinated Fish in 10 Minutes

Peruvian ceviche is the national dish and pride of the country. Fresh fish 'cooked' by lime juice in minutes, with aji amarillo chilli, red onion and coriander — simplicity taken to perfection.

History of the dish

Ceviche was prepared in Peru by the Moche civilisation more than 2000 years ago — with passion-fruit juice. Lime arrived later with the Spanish. Today Peruvian ceviche is recognised by UNESCO as intangible cultural heritage.

Key ingredients

Fresh white fish (sea bass, dorado, cod), lime juice (generous), red onion (thinly sliced), aji amarillo or any yellow chilli, coriander, salt. Optional: cancha corn and sweet potato.

How to cook at home

Marinate the fish in lime for a maximum of 10–15 minutes — it should still be slightly translucent inside. 'Tiger's milk' (the leftover marinade) is drunk as a bracing digestif. Serve immediately after preparing.