Main course

Classic Peruvian Ceviche

Peruvian ceviche of chilled firm white fish briefly cured in lime with red onion, cilantro, and ají limo, balanced by sweet potato and corn.

What you’ll need

• firm white fish fillets: 700 g
• lime juice: 220 ml
• red onion: 180 g
• ají limo chile: 25 g
• cilantro: 25 g
• sweet potato: 500 g
• corn: 300 g
• fine salt: 9 g

How to make it

1. Use fish that the supplier identifies for raw consumption and that has been previously frozen for parasite control. Thaw it in the refrigerator and keep it at or below 4°C/40°F.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.