Ceviche Clásico de Lenguado
The quintessential Peruvian dish featuring fresh sole marinated in vigorous lime juice and aji limo. Served with the traditional accompaniments of sweet potato and choclo corn to balance the acidity.
Ingredients
Fish Base
Leche de Tigre
Garnish & Sides
Instructions
Rub the fish cubes with salt in a cold bowl and let sit for 2 minutes to firm up the texture.
Squeeze the limes over the fish, avoiding squeezing the bitter white pith. Add the crushed garlic, ginger slice, and cilantro stems to the juice.
Add the minced aji limo and a few cubes of ice to keep the temperature low. Stir gently and marinate for exactly 3-5 minutes.
Remove the garlic, ginger, cilantro stems, and ice cubes. Stir in the drained red onions and chopped cilantro leaves.
Serve immediately alongside slices of boiled sweet potato and kernels of choclo corn.
Chef's Tips
Use the freshest white fish possible; sushi-grade is recommended.
Soaking onions in ice water removes the strong sulfur taste and keeps them crunchy.
Nutrition (per serving)
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