Peru's signature dish: raw white fish cured in fresh lime juice with aji limo chile, red onion and cilantro, served with sweet potato and choclo. The fish 'cooks' entirely in the acid of the marinade.
Chill everything
Put the fish cubes, lime juice and a mixing bowl in the fridge for ten minutes so everything starts ice cold.
Season the fish
In the chilled bowl, season the fish cubes generously with salt and the grated garlic.
Cure in lime juice
Pour the lime juice over the fish, add the sliced chile, and stir gently to coat every piece.
Let it cure
Let the fish sit in the lime juice for five minutes, until the edges turn opaque and firm.
Add the onion and cilantro
Fold in the sliced red onion and chopped cilantro just before serving.
Plate with the classic sides
Spoon the ceviche and its cloudy lime juice, known as leche de tigre, over the sliced sweet potato and choclo to serve.
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