Salt Roads Recipe
Ceviche
Citrus-Cured Fish
Peru
Servings
2
Prep
20 mins
Cook
0
Total
20 mins
Ingredients
400 g very fresh firm white fish (corvina, sea bass, halibut, or similar)
Juice of 8–10 limes (freshly squeezed, not from concentrate)
1 red onion thinly sliced
1 ají limo or other fresh hot chilli thinly sliced
A small handful of coriander leaves roughly chopped
Salt to taste
Cubed cooked sweet potato and boiled choclo (Peruvian large corn) for serving
Steps
Cut the fish into even, bite-sized cubes and place them in a chilled bowl to keep the temperature low.
Season the fish with salt and sliced ají limo, mixing gently so the chilli’s aroma begins to release.
Add the sliced red onion and pour the freshly squeezed lime juice over everything, stirring lightly so the citrus coats the fish evenly.
Let the mixture sit for a few minutes — just long enough for the fish to turn opaque at the edges while staying tender at the centre.
Add chopped coriander, taste for balance, and adjust salt or lime as needed.
Serve immediately with sweet potato cubes and choclo, allowing the textures and temperatures to contrast naturally.