Ceviche

Equipment

• Medium pot and a second small pot
• Very sharp knife and a clean chopping board kept only for the fish
• Hand citrus press (not an electric juicer)
• Blender
• Fine sieve
• Large glass or stainless-steel bowl set over a bowl of ice
• Chilled plates

Before you start

1. Buy fish that is sashimi-grade and has been frozen to at least −20 °C for 7 days (or −35 °C for 15 hours). Freezing kills parasites; lime juice does not.
2. Keep the fish in the fridge at 0–4 °C until the moment you cut it, and chill the bowl and plates.
3. Roll the limes on the board, halve them and squeeze them gently by hand. Do not squeeze them to the last drop: the pith makes the juice bitter.
4. Slice the red onion into very thin half-moons along the grain (pluma cut).

Method

1. 1

   Cook the sweet potato

   400 g orange sweet potato

   Put the whole sweet potato in a pot of cold water and bring to the boil over high heat. Simmer over medium heat for 25–35 minutes.

   Done when A knife slides into the centre with no resistance, but the skin has not split open.

   Start 30 min timer
2. 2

   Cook the choclo

   2 choclo (Peruvian giant corn)

   Drop the corn cobs into the second pot of boiling water and cook over medium-high heat for 10–12 minutes.

   Done when The kernels are tender and creamy when you bite one, and their colour has turned from white to pale ivory.

   Tip Do not salt the water; salt toughens the kernels.

   Start 11 min timer
3. 3

   Prepare the sides

   400 g orange sweet potato2 choclo (Peruvian giant corn)

   Drain both, let them cool to room temperature, then peel the sweet potato and slice it 1.5 cm thick. Cut the corn into 4 cm rounds.

   Done when The sweet potato slices hold their shape and the corn is cool enough to hold.
4. 4

   Crisp the onion

   150 g red onion

   Soak the sliced onion in iced water for 10 minutes, then drain and pat dry.

   Done when The onion slices are crisp, glossy and noticeably less sharp when you taste one.

   Start 10 min timer
5. 5

   Cut the fish

   600 g sea bass fillet

   Trim any dark bloodline from the fish and keep the trimmings. Cut the rest into 2 cm cubes and put them in the bowl set over ice.

   Done when The cubes are even, firm and shiny, smell clean of the sea and nothing else, and feel cold to the touch.

   Tip If the fish smells fishy or feels soft and sticky, do not use it raw.
6. 6

   Make the leche de tigre

   600 g sea bass fillet180 ml lime juice30 g celery1 clove garlic10 g fresh ginger15 g fresh coriander2 ice cubes6 g fine sea salt

   Blend the fish trimmings and one-third of the cubes with a third of the lime juice, the celery, garlic, ginger, coriander stems, ice and a pinch of salt for 20–30 seconds. Strain through the sieve and keep it cold.

   Done when The liquid is milky white, very cold, and tastes sharp, salty and savoury with a light heat of ginger.
7. 7

   Season the fish

   600 g sea bass fillet6 g fine sea salt1 ají limo

   Sprinkle the remaining salt and the ají limo over the fish cubes and toss gently for 30 seconds.

   Done when The surface of the fish looks slightly tacky and the salt has dissolved.

   Tip Salting before the lime goes in seasons the fish all the way through and helps it firm up.
8. 8

   Marinate in the lime

   180 ml lime juice

   Pour the remaining lime juice and the leche de tigre over the fish and stir gently. Leave it for 2–3 minutes, stirring once.

   Done when The outside of each cube is opaque and white, while the centre is still pink-translucent when you cut one.

   Tip Do not marinate for an hour. Long contact turns the fish chalky and dry.

   Start 3 min timer
9. 9

   Finish the ceviche

   150 g red onion15 g fresh coriander

   Fold in the onion and chopped coriander leaves. Taste and add more salt or lime if needed.

   Done when The juice tastes sharply acidic, well salted and hot, with the onion still crunchy.
10. 10

    Plate and serve

    4 leaves lettuce leaves400 g orange sweet potato2 choclo (Peruvian giant corn)

    Line the chilled plates with lettuce, spoon the ceviche and its juice on top, and add sweet potato slices and corn on the side. Serve within 5 minutes.

    Done when The fish is cold, glistening and sitting in a shallow pool of milky juice.

Common mistakes

Variations