Fresh Citrus Ceviche

Vibrant Peruvian raw fish cured in fresh lime juice with citrus, onion, and cilantro. A bright, refreshing appetizer that's naturally gluten-free.

Peruvianappetizersideperuvianseafoodgluten-freecitrusraw fish

Ingredients

1
Rinse the fish fillet and pat dry thoroughly with paper towels. Using a sharp knife, remove any bones and cut the fish into 0.5-inch cubes, working on a clean cutting board. Place the cubed fish in a medium glass or ceramic bowl (avoid metal, which can react with the citrus).
2
Pour the combined lime and lemon juice over the fish, ensuring all pieces are submerged. The acid will "cook" the fish's proteins, turning it opaque and firm within 15-20 minutes. Let it rest at room temperature, stirring gently once halfway through.
3
While the fish cures, thinly slice the red onion and soak it in a small bowl of ice water for 5 minutes to reduce sharpness. Drain well before adding to the ceviche.
4
After 15-20 minutes, check that the fish is opaque throughout and firm to the touch. Drain off most of the citrus liquid (reserve a few tablespoons), leaving just enough to keep the mixture moist.
5
Add the drained red onion, minced jalapeño, chopped cilantro, and corn to the fish. Season with sea salt and black pepper, then drizzle with extra virgin olive oil and gently toss to combine.
6
Serve immediately in chilled bowls or on crispy tortilla chips as a traditional Peruvian presentation. The ceviche is best enjoyed fresh but can be kept refrigerated for up to 2 hours before the texture becomes mushy.

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