This fish is so raw, its still looking for Nemo
… and that’s just the way it should be. The only way to describe Ceviche in Peru is that it punches you in the face – with its flavour, extreme limeyness (I realise this is not a real word but it just explains it so perfectly) and surprising simplicity. Five ingredients – that’s it!
Ceviche – just like it is in Peru
600g Sole or fresh fish and seafood of choice
6 limes, juice
salt and pepper to taste
2 small red onions or 1 large, thinly sliced
Fillet and roughly dice the sole. Squeeze the lime juice directly onto the fish. Season with salt and pepper and top with thinly sliced red onions. Serve with fresh corn (or if you have access to the giant Peruvian corn also known as Cusco corn or Choclo) and crisp lettuce.