LA RECETA CUMBRE | CEVICHE CLÁSICO

fresh fish

🥗Healthier: firm tofu

💰Cheaper: canned tuna

Tofu offers a plant-based option, while canned tuna is more affordable.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is often less expensive.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onions are milder, while white onions are typically cheaper.

sweet potato

🥗Healthier: butternut squash

💰Cheaper: regular potato

Butternut squash is nutritious, while regular potatoes are budget-friendly.

Introduce yourself and explain the dish is ceviche clásico, emphasizing the importance of fresh fish.

Select fresh fish (mucosa) and check for freshness by looking at the eyes and firmness of the fillet.

Remove any bones using tweezers and rinse them in water.

Separate the high loin from the low loin and remove the skin carefully.

Cut the fish into diagonal pieces to break the fibers for a better texture.

Keep the fish cold to maintain its freshness.

Slice red onion into thin strips (pluma cut) for the ceviche.

Make a paste from fresh garlic using the back of a knife instead of a mortar.

Slice chili peppers (ají cerezo) into rings for flavor and heat.

Use ice to maintain the cold temperature of the fish while preparing the ceviche.

Mix the sliced chili, cilantro (finely chopped), and garlic paste with the fish.

Juice 8-10 limes, avoiding the seeds, and add to the fish mixture.

Mix well and let it marinate for a few seconds, ensuring the fish remains slightly raw.

Prepare a serving plate with a bed of red onion and sweet potato (camote).

Plate the ceviche, ensuring to include the 'leche de tigre' (the marinade) on top.

Serve the ceviche cold with ice underneath.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens