Ceviche Clasico

The story

Peruvian ceviche grew from ancient coastal fish-eating traditions and later incorporated citrus introduced after Spanish contact. The modern style depends on a short cure and the seasoned liquid known as leche de tigre. Its defining character comes from very fresh fish cured briefly in lime with chilli, red onion and coriander. The best versions taste focused: the main ingredient remains obvious while acidity, spice, sweetness or richness supports it. It is a national emblem, especially associated with the coast and daytime eating, and is celebrated annually as part of Peru's culinary identity.

Ingredients

• Acid
• 90 ml lime juicelime juice
• Aromatics
• 120 g red onion, thinly slicedred onion, thinly sliced
• Finish
• 30 ml olive oilolive oil
• Herbs
• 20 g fresh corianderfresh coriander
• Seafood
• 500 g fresh firm white fishfresh firm white fish
• Seasoning
• to taste to taste fine sea saltfine sea salt
• Spice
• 12 g fresh chilli, finely slicedfresh chilli, finely sliced
• Vegetables
• 180 g cucumbercucumber

Method

1. Prepare and measure

   Measure every ingredient, cut the aromatics and prepare the main ingredient before cooking starts.

   Look for: Everything is ready in bowls and the main ingredient is cut evenly. Tip: Good mise en place prevents bland, rushed cooking. Avoid: Do not begin cooking before the sauce, liquid or spice base is measured.

2. Build the flavour base

   Cook the onion, garlic, ginger, herbs, spices or paste in the measured fat until fragrant and properly softened.

   Look for: The base smells rounded and no longer raw. Tip: Lower the heat if the pan looks dry before the aromatics soften. Avoid: Do not burn spices or garlic; bitterness will dominate.

3. Cook the main element

   Add the main ingredient and cook with the measured liquid, grain, sauce or batter until the traditional texture is reached.

   Look for: The main ingredient is tender, cooked through or set as required. Tip: Keep the pot covered for braises and uncovered for reductions. Avoid: Do not add extra liquid casually; it changes the finished texture.

4. Balance and finish

   Taste and adjust salt, acidity, sweetness and heat. Finish with the named herb, syrup, chutney, coconut, pickle or garnish.

   Look for: The dish tastes complete rather than flat, watery or harsh. Tip: A small final adjustment often makes the dish taste authentic. Avoid: Do not over-garnish or hide the main flavour.

5. Serve traditionally

   Serve Ceviche Clasico with its natural accompaniment for Peruvian cooking, such as rice, bread, relish, chutney, salad, syrup or tea.

   Look for: The plate looks generous, focused and recognisable. Tip: Keep presentation simple and food-first. Avoid: Do not serve without the accompaniment that balances the dish.

Nutrition

per serving

Estimated from the ingredient list and serving count; review before publishing formal nutritional claims.