Ceviche is raw fish or seafood marinated in lime juice. The acid changes the proteins so the fish turns firm and opaque without heat.

Origin

It is Peru's national dish, classically served with red onion, chilli, coriander and sweet potato. The marinade is called "leche de tigre".

In flexitarian cooking

For flexitarians, ceviche is a light, protein-rich way into fish: little effort, no heat, lots of freshness.

Alternative

A vegetarian version with mango, avocado, hearts of palm or oyster mushrooms in the same marinade.

Tip

Use only very fresh, sushi-grade fish and marinate for no more than 10–20 minutes, or it turns rubbery.

Related recipes

Ceviche – La vie en mer, Salmon ceviche

Related terms

Marinating, Tartare, Tataki