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Joyelle 170419 082

Peruvian Ceviche

By J.M. Hirsch

6 Servings

30 minutes

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Sea bass, flounder or any firm white fish will work in this recipe, but make sure that the fish is fresh and from a trusted grocer or fishmonger. Before cutting the fillets into cubes, remove any pin bones; we use tweezers. In Peru, sweet potatoes and corn kernels are traditional ceviche accompaniments; we liked sweet potato chips, which gave us both sweetness and crunch. For a milder ceviche, seed the serrano before mincing.

6

Servings

Tip

Don't add the lime juice until just before serving. The acid can soften the protein in the fish.

30 minutes

Ingredients

  • 1½

    pounds firm skinless white fish fillets, cut into ¼-inch cubes

  • 2

    teaspoons kosher salt

Directions

  1. 01
    In a large bowl, gently toss the fish with the salt. Cover and refrigerate for at least 10 minutes and up to 20 minutes.

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Reviews
Kelsey H.
June 19, 2022
Simple and delicious
Used Chilean Sea Bass from our local Whole Foods and plantain chips. Presented stunningly and was delicious!
Jarrod C.

Am i supposed to cook the fish?

Lynn C.

Hi Jarrod -

Ceviche is a raw seafood dish. The salt in the recipe tightens the fish proteins so the texture becomes firm as though it is cooked, but the fish is still, essentially, raw. Because it is eaten raw, we recommend finding a reliable fishmonger or grocer who sells the freshest fish.

Best,
The Milk Street Team

Christopher G.

We made this dish with fresh caught Covina from Honduras this summer while on vacation. This meal was the bomb! What a great show piece to have on our last night on the Treasure Coast of Florida.

David E.

Absolutely marvelous--the second night I made this. DON'T DO WHAT I DID: Misread two teaspoons as two tablespoons. Those of you over 60 please put on your reading glasses and sprinkle two TEASPOONS on your fish.

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