Peru

Group C | South America

Ceviche

For their first World Cup since 1982, we're showcasing a signature dish from Peru's many distinct culinary stylings. Best when fresh, its worth taking a trip to the fish monger for this one.

Virgilio Martinez's Ceviche de Corvina, Palta y Cebolla Morada, is colorful, tangy and so delicious you'll be distracted frome the whole 'basically raw fish' situation. If you still aren't convinced, the base of the sauce, Leche de Tigre, translates to Tiger's Milk, how badass is that?

If you can find it, make sure to get a red chili, which adds not only a swift kick, but can also represent the red sash that appears on the Peru uniform.

  • Time 45min
  • Makes 4
  • Difficulty World Class
  • Units Imperial Metric

Ingredients

  • 100g Onion
    3 ½ oz
    100g
    Onion
  • 100g Celery
    3 ½ oz
    100g
    Celery
  • 2 cloves Garlic
    2 cloves
    2 cloves
    Garlic
  • 1" piece Ginger
    1" piece
    1" piece
    Ginger peeled
  • 1 tsp Sugar
    1 tsp
    1 tsp
    Sugar
  • 2 tbsp Salt
    2 tbsp
    2 tbsp
    Salt
  • 100g Cilantro stems
    3 ½oz
    100g
    Cilantro stems
  • 158ml (8-10 limes) Lime juice
    2/3 cup (8-10 limes)
    158ml (8-10 limes)
    Lime juice
  • 10 Ice cubes
    10
    10
    Ice cubes
  • 1 tbsp Aji amarillo paste
    1 tbsp
    1 tbsp
    Aji amarillo paste
  • 450g Sea bass fillet
    1lb
    450g
    Sea bass fillet skinless, cubed
  • 1 Avocado
    1
    1
    Avocado peeled, cubed
  • 1 Red chili
    1
    1
    Red chili sliced into semi-circles
  • ½ Red onion
    ½
    ½
    Red onion thinly sliced

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