There are as many variations of this healthy and refreshing dish as there are fish in the ocean. In Peru, ceviche has long been part of our culinary tradition and we eat it all the time. When we’re hungover, we cure it with a ceviche, as strange as this may sound. One would think the acidity of the lime together with onions and fish would be a little bit unpleasant for an upset stomach, but we all swear by it. When at the beach or during the hot summers, all we eat is refreshing ceviche.
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Some people even consider it an aphrodisiac—the marinating juices are known as leche de tigre (tiger’s milk)—and drink it in shots mixed with Pisco, a Peruvian brandy, to bring out their inner tiger. Peruvian Aji limo chiles are traditional in ceviche, but jalapeños or serranos can be substituted. Ceviche is ubiquitous in Peruvian culture, and cebicherías (restaurants that specialize in just this dish) can be found everywhere.
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1½ lb sea bass or sole fillets, cut into bite-size cubes
1 small red onion, finely slice
½ aji limo or other chili pepper, finely chopped
1 TSP salt
½ garlic clove, finely chopped
Juice of 12 limes
2 TBSP chopped cilantro leaves
1 sweet potato, peeled, sliced, boiled and cooled
1 cup corn kernels, cooked and cooled
- Put fish and onion in bowl. Stir in chile, salt, garlic, lime juice and 2 TBSP ice water.
- Let sit for 5 minutes.
- Stir in cilantro.
- Arrange lettuce leaves on plates.
- Top with sweet potatoes, corn and cebiche.