Peruvian · Free recipe
Citrus-Cured Ceviche
Cubes of firm white fish turn opaque in a sharp bath of fresh lime juice, red onion, and hot chili, with no stove involved. After a short cure the fish is tender and bright, and sweet potato and crunchy corn on the side soften the tang.
- Prep
- 40 min
- Cook
- 0 min
- Total
- 40 min
- Serves
- 4
- Level
- Easy
Method
-
Soak the sliced onion in ice water for 10 minutes to tame its bite, then drain well.
-
Put the fish in a chilled glass or ceramic bowl, sprinkle with the salt, and toss gently; let it sit for 2 minutes so the salt opens up the surface.
-
Add the garlic, ginger, and chili, pour the lime juice over the fish, and stir to make sure every piece is submerged.
-
Refrigerate for 10 to 20 minutes, stirring once, until the outside of each cube turns opaque white while the very center still looks slightly glassy.
-
Fold in the drained onion and cilantro, taste the juices, and adjust with more salt or lime.
-
Spoon the ceviche and some of its milky juices into chilled bowls and serve immediately with slices of sweet potato and toasted corn.
Zest note from the test kitchen
Squeeze the limes by hand and stop before the rind presses hard; over-squeezing releases bitter oils that flatten the clean citrus flavor.
