Zapappy

Name: Ceviche
Prep time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Peruvian
Ingredients: 2 lb firm white fish verified by the supplier for raw service and parasite control, Corvina preferred, or sea bass, fluke, snapper, or halibut; buy from a supplier who confirms the fish is intended for raw service and provides applicable parasite-control documentation.; 1 tbsp fine sea salt; 1 small garlic clove, optional, or use a tiny pinch of finely grated fresh garlic; 8–10 limes, about 1 cup freshly squeezed juice, Freshly squeezed; use enough limes to yield the measured juice.; 1–2 ají limo chiles, Very finely minced; use 1 for moderate heat or 2 for a brighter, hotter ceviche.; 1 small red onion, Halved and sliced paper-thin.; 2–3 tbsp finely chopped cilantro leaves, Use leaves and tender stems, finely chopped.; 1 ice cube, Used to keep the ceviche very cold; discard before serving.

Cooking

Ingredients

Main

2 lb firm white fish verified by the supplier for raw service and parasite control, Corvina preferred, or sea bass, fluke, snapper, or halibut; buy from a supplier who confirms the fish is intended for raw service and provides applicable parasite-control documentation.
1 tbsp fine sea salt
1 small garlic clove, optional, or use a tiny pinch of finely grated fresh garlic
8–10 limes, about 1 cup freshly squeezed juice, Freshly squeezed; use enough limes to yield the measured juice.
1–2 ají limo chiles, Very finely minced; use 1 for moderate heat or 2 for a brighter, hotter ceviche.
1 small red onion, Halved and sliced paper-thin.
2–3 tbsp finely chopped cilantro leaves, Use leaves and tender stems, finely chopped.
1 ice cube, Used to keep the ceviche very cold; discard before serving.

Directions

Prepare and Chill the Ingredients

Slice the red onion into paper-thin half-moons. Place in ice water for 20 minutes, then drain thoroughly and refrigerate until needed.
Chill a nonreactive mixing bowl, serving platter, the firm white fish, lime, and all ingredients until very cold, ideally 34-38F. Keep the fish at 40°F or colder through the entire process and serve immediately. Raw ceviche is not recommended for pregnant, immunocompromised, elderly, or very young diners; serve those diners fully cooked seafood instead.
Before preparing, confirm the fish is intended for raw service and the supplier documents applicable parasite control: frozen at -4°F or colder for 7 days, at -31°F or colder for 15 hours, or frozen solid at -31°F and held at -4°F or colder for 24 hours. “Sushi-grade” wording alone is not verification, and lime juice does not reliably destroy parasites or pathogens.
Cut the ultra-fresh firm white fish into clean, uniform 3/4-inch cubes. Remove any bloodline, sinew, or discolored flesh, then keep refrigerated until the last possible moment.

Season and Briefly Cure the Fish

Place the fish in the chilled bowl. Season evenly with the fine sea salt and garlic, toss gently, and let stand for 2 minutes.
Add the aji limo and half of the cilantro. Pour in the lime, add the ice cube, and gently toss for 20-30 seconds until the fish is evenly coated and the liquid becomes slightly cloudy.
Let stand for 2-3 minutes only. The outside of the fish should turn opaque while the center remains tender and moist.

Finish and Serve Immediately

Remove and discard the ice cube. Taste the leche de tigre and adjust with additional fine sea salt if necessary.
Add the drained red onion and remaining cilantro. Toss gently once or twice.
Serve immediately in chilled bowls with the fish, onions, and leche de tigre together. Consume at once.