When I lived in Perú, ceviche was one of my favorite dishes. I got to try it in so many places, they were all good but my favorite was made in a small bar in Miraflores, Lima.
It is a great appetizer of fresh fish marinated in lemon or lime juices. Most important thing is to have super FRESH white semi-firm fish. Do not leave the fish marinating
for too long as the acids will cook it. In Peru they use choclo, a large-kernel variety of field corn from the Andes. When compared to sweet corn, the kernels
are larger and chewier and have a starchy, hefty texture, rather than a sweet taste. I could not find choclo here in Melbourne so I´ve used regular corn.
It is very easy and quick to make, healthy and delicious!
- 500 gr sea bass, snapper, flake or sole, pinboned, skinned and diced into 2cm cubes.
- juice of 4 lemons
- 1 red onion, finely sliced
- 2 aji limo or habanero chiles, finely sliced
- 1 cob sweet corn, boiled
- coriander, chopped
- In a large bowl, combine the fish, salt and the juice of 4 lemons. Cover and refrigerate for 20 minutes.
- Add the onions and refrigerate for 10 minutes.
- Add the rest of ingredients, mix well and serve.