The five-ingredient cebiche is the most typical representative of Peru's cebiches. In addition, its method of preparation, thanks to the rich Japanese influence in Peruvian gastronomy, implies greater freshness as it is marinated only briefly in lemon juice.
Ingredients for one portion:
- 200 gm of fresh fish, with firm, white meat cut into chunks measuring 1.5 cm each side.
- The juice of three lemons
- Ají limo chili pepper cut into very small chunks
- Sliced purple onion, washed
- Salt and pepper to taste
- Boiled sweet potato, shucked corn kernels and a leaf of lettuce.
Marinate the fish in lemon juice for around three minutes. Add ají depending on how spicy the dish is to be. Season with salt and pepper. If the dish is too acid, it can be watered down with a couple of ice cubes. Serve immediately and garnish with onion, sweet potato, corn and lettuce.
This is the basis of any cebiche, but it leaves itself open to variations on the theme. Some like to add chopped celery, ginger, fresh ají paste.
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