Not too long ago, the team of Traveling & Living in Peru visited a tucked away restaurant in Magdalena, Parada 63. We sampled many wonderful dishes, all prepared with fresh fish and shellfish. One of the dishes we sampled was their excellent version of classic ceviche. That’s why I want to share a simple yet classic ceviche recipe.
Restaurants often complicate ceviche, when in fact it is best to keep it simple. I have been preparing ceviche for about 16 years, but over the last 12 I have decreased the amount of lime juice used. The recipe below is one I use often because it is relatively easy and quick to prepare and only requires a few ingredients.
Freshness and simplicity are basic elements for a good ceviche. A fresh, firm-fleshed white fish is ideal. You want to make sure the fish doesn’t fall apart in the lime juice. Living in La Punta has given me great access to extremely fresh fish (many times delivered to my door). Remember to always keep the ingredients well chilled and always squeeze the limes just at the moment of preparation.
The fish is typically accompanied by large corn, sweet potato and crunchy corn kernels (canchita). I like to eat my ceviche with both a fork and a spoon so I can enjoy the “leche de tigre” (the spicy juice that marinates the fish).
Serves approximately 4