Ceviche, the Peruvian Classic

Method

1. 1

   Prepare the fish. If the fish is not already filleted, remove the fillets and carefully remove all the bones. Cut the fish into thin slices or small pieces, keeping them large enough to retain some texture.

2. 2

   Prepare the citrus. Zest the lime and half of one lemon and set the zest aside. Juice the two lemons and the lime and place the juice in a bowl.

3. 3

   Prepare the marinade. Finely chop the red onion, garlic and fresh chilli. Add them to the citrus juice together with the cilantro, parsley and a drizzle of olive oil. If you want a sweeter, more tropical ceviche, add finely diced mango, pineapple or a little passion fruit.

4. 4

   Marinate the fish. Place the fish in a bowl and pour the citrus mixture over it. Gently mix everything together and leave it to rest for around 1 to 2 minutes.

5. 5

   Serve immediately. Once the fish has changed slightly in colour and absorbed the citrus flavours, serve immediately with the fresh herbs and a little extra olive oil. Ceviche is best enjoyed very fresh, with the fish still retaining its texture and freshness.

6. 6

   Food safety: ceviche uses raw fish. Citrus juice changes the texture and appearance of the fish but does not reliably eliminate all pathogens. Use fish intended for raw consumption from a reputable source and keep it properly refrigerated.