Peruvian Cebiche de Pescado Clásico

Ingredients

• 250 g / 0.55 lbs Fresh firm white fish (e.g., corvina, snapper, sole, halibut)
• 120 ml / 0.5 cup Freshly squeezed lime juice (from approximately 4-5 limes)
• 0.5 small Red onion, very thinly sliced
• 0.5 - 1 (to taste) Aji limo (Peruvian hot pepper), deseeded and finely minced
• 2 tbsp Cilantro, freshly chopped
• 2-3 Ice cubes
• to taste Salt
• pinch Freshly ground black pepper
• 0.5 small Sweet potato (camote), cooked and sliced
• 0.5 ear Peruvian corn (choclo), cooked and deseeded
• 2-4 Lettuce leaves

Method

1. 1

   Pat the fresh fish dry and cut it into 1.5-2 cm (approx. ¾ inch) cubes. Place the fish in a medium, non-reactive bowl (glass or ceramic).

2. 2

   Add salt generously to the fish and toss gently to coat. Let it sit for 30 seconds to 1 minute to allow the fish to firm up slightly.

3. 3

   Add the very thinly sliced red onion, minced aji limo (start with a small amount and add more for desired spice), and a pinch of black pepper to the fish.

4. 4

   Pour the freshly squeezed lime juice over the fish mixture. Add 2-3 ice cubes to quickly chill the mixture and stop the 'cooking' process from becoming too intense, preventing rubbery fish.

5. 5

   Gently toss the ingredients together. Marinate for 2-5 minutes, periodically stirring gently. The fish should turn opaque white on the outside, but still be slightly translucent in the center.

6. 6

   Remove the ice cubes. Stir in the freshly chopped cilantro.

7. 7

   Taste and adjust seasoning if necessary. The liquid, known as 'leche de tigre' (tiger's milk), should be tangy, spicy, and savory.

8. 8

   To serve, arrange lettuce leaves on two chilled plates. Place the cebiche mixture on top of the lettuce. Garnish with slices of cooked sweet potato and cooked choclo kernels on the side.