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June 24, 2015


Celia Sin-Tien Cheng

Gastón Acurio, author of “Peru: The Cookbook,” realized his dream as not only a chef but as an ambassador of Peruvian food with over 40 restaurants worldwide. His book takes readers on a gastronomical journey through Peru, highlighting the colorful cuisine with more than 500 recipes that reflect the influences of Japanese, Chinese, African, Spanish, Italian and Middle Eastern cultures. The first chapter delves into the world of ceviches -- a perfect summer starter.

Pisco Sour / Phaidon
Classic Ceviche

Classic Ceviche

Gaston Acurio

Adapted from PERU: THE COOKBOOK by Gastón Acurio (Phaidon, $49.95, May 2015)

Serves: 4
Preparation Time: 10 minutes

Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche. Avoid oily or fatty varieties of fish.

  • 4 × 6-oz (175-g) white fish fillets (such as sole, croaker, or grouper)
  • 2 cloves garlic, very finely chopped
  • 2 teaspoons limo chile, chopped
  • juice of 20 small lemons
  • 1 teaspoon chopped culantro or cilantro (coriander) leaves
  • 2 or 3 ice cubes
  • 1 red onion, sliced into half-moon crescents
  • salt and pepper
To serve:
  • 1 corncob, cooked and kernels removed
  • ½ sweet potato, boiled and sliced
  1. Cut the fish into ¾-inch/2-cm cubes, place in a bowl, and season with salt and pepper. After 1 minute, add the garlic and limo chile. Mix together well.
  2. Pour over the lemon juice and add the chopped culantro or cilantro (coriander) leaves and ice cubes. Stir and let stand for a few seconds. Add the red onion and remove the ice cubes. Mix together and adjust the seasoning to taste.
  3. Serve in a large shallow bowl with cooked corn kernels and boiled sweet potato slices.
South AmericanPeruvianCeviche