# Citrus Cebiche Clásico

Peruvian recipe from Chef Jason McKinney, about 40 minutes, serves about 2.

Chef Anthony made this for me mid dinner rush at La Mar in Lima. Freshness is the whole game. There is nowhere to hide in a raw dish. Buy the best fish you can, use it the same day.

- Total time: about 40 minutes (estimated)
- Hands-on: about 20 minutes
- Serves: about 2
- Level: Easy
- Cuisine: Peruvian
- Note: Includes boiling the camote and corn to serve

## Ingredients

- 300g, cut against the grain into 2cm cubes sushi-grade white fish
- 1 tsp fine sea salt
- a pinch sugar
- 1–2 aji limo (sub Fresno), slices to press, plus a little diced
- 60ml cold clear fish stock
- 6–8, tipped, pressed only ~80% limes
- ¼, sliced paper-thin red onion
- a handful cilantro
- to serve boiled camote + choclo
- to serve butter lettuce + cancha

## Method

1. Get everything cold. The fish, the bowl, your hands if you can. Warm is the enemy of good ceviche.
2. Cut the fish against the grain into clean 2cm cubes. Season with the salt and the pinch of sugar.
3. Slice the aji limo and press the oil out of it into the fish. That pepper oil is the essence of the dish.
4. Add the cold fish stock. This is what brines and cures the fish from the inside.
5. Squeeze the limes to about 80%. Never past. Go further and they turn bitter.
   Chef's note: Press to four-fifths and stop. The last squeeze is where the bitterness lives.
6. Rest exactly three minutes. Set a timer. It’s a cure, not a marinade.
   Chef's note: The fish should be just turned, not cooked to rubber.
7. Pull the sliced chili out. Add the red onion, cilantro, and a little diced aji.
8. Taste, taste, taste. Spoon off the extra juice at the bottom, the leche de tigre.
   Chef's note: Serve the leche de tigre as a little shot on the side. That tiger’s milk is the best bite of the whole thing.
9. Plate with warm camote and choclo, butter lettuce, and a scatter of cancha.

## Tools

- Glass or ceramic mixing bowl, for marinating fish in citrus
- Citrus juicer, for fresh lime juice
- Sharp knife & cutting board, for dicing fish

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Recipe page with photos and video: https://chefjasonmckinney.com/recipes/la-mar-classic-ceviche
By Chef Jason McKinney. Free to cook; please link the page when you share it.