Peruvian Ceviche

Cook it step by step

1. 1

   Buy fish specifically intended for raw consumption and keep it at 0–4°C. Chill the bowl and knife, wash hands, and use a board that has not contacted raw meat or poultry.

2. 2

   Cut the fish into even 2 cm cubes, removing skin, pin bones and dark bloodline. Return it to the refrigerator while preparing the remaining ingredients.

3. 3

   Cook the sweet potato until tender and cool it; cook the corn separately. Slice the red onion very thinly, rinse in ice water for 5 minutes and drain well.

4. 4

   Rub the chilled bowl with the cut garlic. Add fish, sea salt and finely sliced ají limo, toss for 30 seconds and let stand for 1 minute.

5. 5

   Squeeze the limes immediately before use without crushing the bitter pith. Add the juice and toss gently for 2–3 minutes only; the fish should turn opaque at the surface while remaining tender inside.

6. 6

   Fold in the drained onion and coriander, taste and correct salt or chilli. Serve at once with the sweet potato and corn; do not marinate for storage.

7. 7

   Discard any ceviche left above 5°C for more than 1 hour. Citrus changes texture but does not kill all pathogens, so safe sourcing and cold handling are essential.