White Fish Ceviche (Cebiche de Pescado)
Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks. Season the fish with salt, pepper, ají limo, and rocoto. Marinate the fish for a few minutes to ”cold…
- Prep
- 14 min
- Cook
- 32 min
- Total
- 46 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks.
Procedure
Season the fish with salt, pepper, ají limo, and rocoto. Marinate the fish for a few minutes to ”cold cook” them; leaving it for too long will "overcook" the fish. You should have enough lime juice to completely cover the fish.
Procedure
Add the onion and mix gently.
Procedure
Serve on a bed of lettuce, and add two pieces of corn on the cob and a portion of sweet potato.
Notes, tips, and variations
Ceviche can be eaten as an entrée as well. In this case, this will be enough for about two people.
Notes, tips, and variations
More traditional recipes call for much less marinating. In fact, some will marinate it for as little as 10 minutes total (basically just the time it takes to get the sides ready). If marinating for a small amount of time be aware that the acidity of the lime is the only thing that "cooks" the fish.
Photo: David and Katarina from Peru/Slovakia · CC BY 2.0 · https://creativecommons.org/licenses/by/2.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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