Ceviche Clásico
Ceviche Clásico is bright, cold, and intensely fresh, with tender cubes of white fish lightly cured in lime and ají amarillo. Sweet choclo and crunchy cancha balance the sharp citrus and onion, giving the dish its signature Peruvian contrast of textures.
Ingredients
Ceviche
- 300 gvery fresh white fish fillet, skinless and boneless, cut into 2 cm cubes
- 90 mlfresh lime juice
- 80 gred onion, very thinly sliced
- 15 gají amarillo paste
- 10 gfresh coriander leaves, roughly chopped
- 5 gfine sea salt
- 4 piecesice cubes
To serve
- 120 gcooked choclo corn kernels
- 30 gcancha corn, toasted
- 2 gextra coriander leaves
Instructions
- 1
Chill a serving bowl if possible. Slice the red onion very thinly and briefly rinse it under cold water, then drain well; this keeps its bite fresh but less harsh. Cut the fish into even 2 cm cubes so it cures evenly and quickly.
- 2
In a cold bowl, combine the lime juice, ají amarillo paste, fine sea salt, chopped coriander, and ice cubes. Stir for 20-30 seconds until the salt dissolves and the mixture tastes bright, salty, and lightly spicy. The ice keeps the leche de tigre cold and the fish texture firm.
- 3
Add the fish and drained onion to the cold marinade and toss gently for 1-2 minutes until every piece is coated. Let it stand just 3 minutes; the outside should turn opaque while the center stays tender and moist, which is ideal for classic ceviche.
- 4
Remove the ice cubes. Taste the leche de tigre and adjust only if needed with a pinch more salt or a few drops more lime. Spoon the ceviche immediately into shallow bowls with some of the marinade.
- 5
Serve right away with choclo corn kernels and cancha on the side or around the ceviche, and finish with extra coriander leaves. Eat immediately for the best texture and freshness.
Nutrition per serving
Notes
- •Use sashimi-grade or extremely fresh white fish such as sea bass, snapper, halibut, or corvina if available.
- •Do not marinate the fish for too long; after a few minutes the texture becomes chalky rather than silky.
- •If choclo is unavailable, large cooked corn kernels are the closest substitute; cancha can be replaced with plain toasted corn nuts in a pinch.
- •For beginner cooks, have all garnishes ready before mixing the fish so the ceviche can be served immediately.
Background
Ceviche is one of Peru's most iconic dishes, especially associated with the Pacific coast and the city of Lima. Its modern form combines pre-Hispanic traditions of dressing fish with acidic juices and herbs, later influenced by Spanish-introduced citrus and onions. Today it is considered a national dish and is commonly enjoyed as a fresh midday meal.
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