How To Prepare a Peruvian Cebiche

Let’s learn how to prepare a Peruvian Cebiche, our most popular dish!.

Peruvian Cebiche (ceviche or also sebiche, all ways are accepted) is perhaps the most popular dish among locals and visitors and June 28th has been declared its National Day!

Cebiche is made of raw fish marinated in lime juice. The acid in the lime “cooks” the fish, giving it a delicate flavor. The dish is usually spiced with red onion and chili pepper, and served (typically at lunch) with sweet potato and white Andean corn.

People can drink the leftover citrus marinade, which is known as leche de tigre, tiger’s milk.

If you want to prepare it at home, we tell you how:

1.-You need 2 lbs of white fish fillets (corvina, halibut, sea bass, tilapia, sole), cut into small square pieces.

2.-Place the raw fish pieces in a cold glass bowl and cover it with salt, hot peppers, crushed garlic, a tablespoon of chopped cilantro, and lime juice from about 10 limes, the fish should be completely covered by lime juice.

3.-Cover the dish with plastic wrap and chill, let the fish cook itself in the lime juice for a few minutes, depending on how raw you like to eat the fish, it can be served inmediately.

4.-Add 01 red onion, finelly chopped in slides.