Ceviche Clásico Peruano (Classic Peruvian Ceviche)

Ingredients

• 1.5 lbs sushi-grade mahi-mahi or sea bass, skinned and pin bones removed
• ¾ cup fresh lime juice
• ¼ cup fresh lemon juice
• 1 tablespoon Ají amarillo or yellow chili paste (or 1-2 yellow jalapeños, seeded)
• 1 whole medium red onion
• ½ cup fresh cilantro, roughly chopped
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 whole dried ají mirado (optional, for garnish)

Instructions

1. 1

   Pat the mahi-mahi completely dry with paper towels. Place it on a cutting board and examine for any remaining pin bones — run your finger along the center line to feel for them, then remove with tweezers. Cut the fish into 1/2-inch cubes and transfer to a glass or ceramic bowl — glass won't react with the acid in the citrus.

2. 2

   Slice your red onion in half lengthwise, then cut each half into very thin half-moons about 1/8-inch thick. Place the sliced onion in a small bowl of ice water and let it soak for 10 minutes — this will mellow its harshness and make it crisp and slightly sweet.

3. 3

   If you're using fresh yellow jalapeños instead of ají amarillo paste, seed them and finely mince the flesh on a cutting board until you have a fine paste. If using bottled ají amarillo paste, measure out 1 tablespoon into a small bowl.

4. 4

   Pour the 0.75 cup of fresh lime juice and 0.25 cup of fresh lemon juice over the diced fish. The citrus should just barely cover the fish — if it doesn't, add a bit more lime juice. Gently toss with your fingers to coat all the pieces evenly. The acid will begin to denature the proteins immediately, turning the raw fish opaque and firm.

5. 5

   Let the fish cure at room temperature for 15-20 minutes, stirring gently every 5 minutes. You're looking for the fish to turn from translucent and raw-looking to opaque and firm throughout — this happens as the citric acid cooks the proteins, though the texture remains tender. The fish is ready when it flakes slightly when pierced with a fork but still feels delicate.

6. 6

   While the fish cures, drain the soaked red onion slices in a fine-mesh strainer and pat them dry with paper towels.

7. 7

   Once the fish is cured, add 1 teaspoon of kosher salt, 0.25 teaspoon of freshly ground black pepper, and the 1 tablespoon of ají amarillo paste (or fresh chili paste) to the bowl. Fold everything together gently but thoroughly — you want the paste distributed evenly and the fish coated with the citrus mixture.

8. 8

   Taste the ceviche on a small spoon. The flavor should be bright and citrusy with a gentle heat from the chili — add more salt if it tastes flat. Fold in most of the 0.5 cup of fresh cilantro, reserving a small handful for garnish.

9. 9

   Divide the ceviche among chilled bowls or small glasses, spooning the fish and some of the citrus liquid into each one. Top each portion with a small pile of the drained red onion slices, a drizzle of 2 tablespoons total extra-virgin olive oil divided among the servings, and a sprinkle of the reserved cilantro. If you have a dried ají mirado, crumble a small piece over the top for color and added depth.

10. 10

    Serve immediately while the ceviche is cold and the onions are still crisp. Ceviche is best eaten right away — the texture deteriorates if it sits too long in the citrus juice.

Tools you’ll need

• cutting board
• sharp chef's knife
• tweezers (for pin bones)
• glass or ceramic bowl
• small bowls
• fine-mesh strainer
• paper towels
• fork
• small spoon (for tasting)
• chilled bowls or glasses

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