Recipe: Peruvian ceviche

Ingredients

• 500 g fresh white fish
• Juice of 8 limes
• 1 red onion
• 1 ají limo or chile
• Cilantro
• Salt
• Sweet potato and cancha corn to serve

Method

1.- Cut the fish into cubes and season with salt.

2.- Add the lime juice and let it rest for 5 to 10 minutes.

3.- Mix with the sliced onion, chile and cilantro.

4.- Serve immediately with sweet potato and cancha.

A little history

Ceviche is Peru’s national dish and has its own day, 28 June. Its origin is debated, but it is linked to pre-Hispanic coastal cultures.

Tip: The fish must be very fresh and eaten right away: the lime “cooks” it in a few minutes.

You may also like: Ham croquettes, Guacamole, Spanish omelette (tortilla de patatas).