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The freshest ingredients make all the difference in this classic fish ceviche. Enjoy this famous dish of South America's most exciting culinary destination: Peru!

INGREDIENTS: For 2 portions

400 gr of Gurnard or Tarakihi
50 ml of freshly squeeze limes (4 limes)
1 red onion
1/2 cup of coriander
2 medium orange kumara
1 rocoto or red chili

Leche de Tigre Ingredients:
2 celery stalks
2 garlic clove
1 tsb fresh ginger
1/4 chopped onion
200 ml of freshly squeeze limes (12 units)
150 gr fish
a splash of water or fish stock

To serve:
Lettuce leave
Chulpe Peruvian corn
Boiled Kumara

Instructions:

Step 1: Wash and dry the fish. Remove any remaining skin, scales or spines.Cut the fish into cubes of approximately 2 cm. Put the fish in a bowl and this bowl on top of another one full of ice to keep it fresh. Add a bit of salt and refrigerate.

Step 2: Wash the rocoto (or red chilli) and red onion. Open the rocoto, remove the seeds and veins and cut into small squares. Peel the onion and cut it into thin strips (feather cut). Finely cut the coriander.

Step 3: Peel the kumara, cut in slices and boil it.

Leche de Tigre Instructions:

Step 1: Blend all ingredients and pass it through a sieve. Reserve.

Ceviche final instructions and presentation:

Step 1: Get the bowl with fish from the fridge and add the 50 ml lime juice. Mix well.

Step 2: Add the finely cut rocoto, coriander and feather cut onion.

Step 3: Add the Leche de Tigre and keep mixing. At this stage have a taste and add more salt if needed.

Step 4: In a bowl or plate add the ceviche on top of crispy lettuce leaf with the help of a spoon. Add the boiled kumara in slices next to the ceviche, top it up with cancha (Peruvian corn) and coriander. Eat immediately as the lime has been curating the fish already.

Enjoy!

Tip 1: Cut the onion in thin strips or feather cut and add cold water with 23 ice cubes a bit of salt. This will keep the onion crunchy and will remove its bitterness.

Tip 2: Boil the kumara (sweet potato) in Fanta! Yes, Fanta!!! Alternatively, boil it in orange juice + 2 tbs of sugar and star aniseed. This will enhance the kumara flavour and give it a nicer colour.

Tip 3: You can skip the Step 2 of the Final Ceviche plating. Instead, add the rocoto (or red chillies), chopped coriander and onion at the end. Make the presentation of this dish unique and your signature!

Tip 4: Adding salt to the fish already cut in squares will start curating the fish.

Tip 5: The bowl of ice will not only keep the fish fresh but also firm.

How do I normally eat ceviche in Peru?

At the beach, with friends or family and a very cold beer. Ceviche means party, summer, waves, music and people, your people!!