Ceviche Clásico (Classic Ceviche)
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Gastón Acurio
Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.
Ingredients
4 x 6-ounce white fish fillets (such as sole, croaker, or grouper)
2 cloves garlic, very finely chopped
2 teaspoons limo chile (or substitute habanero), chopped
1 cup key lime or lemon juice
1 teaspoon chopped cilantro leaves
2 or 3 ice cubes
1 red onion, sliced into half-moon crescents
Salt and pepper
Instructions
Cut the fish into 3/4-inch cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
Pour over the lemon juice and add the chopped cilantro leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.
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