About the dish
Ceviche is pieces of fresh raw fish dressed in lime juice, which firms the flesh within minutes. The classic Peruvian version adds thinly sliced red onion, hot ají limo chilli, garlic and coriander, and is served straight away while the fish is still tender. On the plate sit a slice of sweet potato, kernels of large Andean corn called choclo and crunchy toasted corn, cancha. The cloudy, spicy juice left at the bottom is leche de tigre – “tiger's milk”. Besides fish, ceviche is also made with mixed seafood, and in Ecuador with prawns, in a juicier, tomato-tinged style.
Main ingredients
- fresh white fish
- limes
- red onion
- ají chilli
- coriander
- sweet potato
- corn
Costa Rica: In Costa Rica white-fish ceviche with lime, onion, sweet pepper and culantro is eaten with crackers or plantain chips.
Ecuador: In Ecuador the favourite is prawn ceviche in a citrus and tomato sauce, served with popcorn (canguil) and plantain chips (chifles).
Mexico: In Mexico, especially on the Pacific coast, fish or prawn ceviche with tomato, onion, coriander and avocado is piled onto crisp tostadas.
Panama: In Panama the favourite is corvina ceviche with onion and hot ají chombo pepper, sold at fish markets.
Peru: In Peru it is mostly eaten at lunchtime in cevicherías; the spicy marinade, leche de tigre, is also drunk on its own.
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