Peruvian White Fish Ceviche

Serves: 2-4 | Prep time: 20 minutes | Marinating time: 5-10 minutes

1. Ingredients

The Base:

• Fresh White Fish: 500g (1.1 lbs) of firm white fish (Sea Bass, Flounder, or Grouper), cut into 2cm cubes.

• Red Onion: 1 medium, very thinly sliced into half-moons (soak in ice water for 10 mins to remove the "bite").

• Aromatic herbs: 1/2 cup fresh cilantro (coriander), finely chopped.

The "Leche de Tigre" (Marinade):

• Lime Juice: 3/4 cup freshly squeezed (approx. 8–10 limes).

• Garlic: 1 clove, finely grated or mashed.

• Ginger: 1 tsp, finely grated.

• Chili: 1 habanero or aji limo, deseeded and finely minced (adjust to heat preference).

• Salt & Pepper: To taste.

The Garnish (As seen in the photo):

• Cucumber: 1 large, spiralized or peeled into long ribbons and rolled into cones.

• Tomato: 1 small, deseeded and finely diced.

• Fresh Mint or Parsley: A few leaves for extra color.

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2. Instructions

Step 1: Prep the Fish

Ensure the fish is chilled. Cut the fish into uniform cubes. Place them in a chilled stainless steel or glass bowl. Season generously with salt immediately; this helps firm up the proteins.

Step 2: Create the Marinade

In a separate small bowl, whisk together the lime juice, grated garlic, grated ginger, and minced chili. Let it sit for 2 minutes, then strain if you want a perfectly smooth liquid, or leave the bits in for more texture.

Step 3: The Marinating Process

Pour the lime juice mixture over the fish. Add half of the red onions and half of the cilantro. Toss gently.

Chef's Note: Let it sit for only 5 to 10 minutes. The fish should turn opaque on the outside but stay tender in the middle. Do not over-marinate or the fish will become "chalky."

Step 4: Assembly

1. Taste the liquid and adjust salt/pepper if necessary.

2. Place a portion of the fish and its juices into a deep white bowl.

3. The Visuals: Arrange the spiralized cucumber "cones" vertically between the fish pieces.

4. Top with the remaining crisp red onions and diced tomatoes.

5. Garnish with the rest of the chopped cilantro and a crack of fresh black pepper.

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3. Three Keys to Success

• Temperature: Everything must be cold. Chill your bowls in the freezer before serving.

• Freshness: Since the fish isn't cooked with heat, buy "sashimi-grade" fish from a trusted fishmonger.

• The Lime: Squeeze the limes gently by hand. If you squeeze them too hard (or use a machine), you will release the bitter oils from the pith, ruining the delicate flavor.