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34 MAY 2019
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THOUGH PERUVIANS CLAIM ceviche as
their national dish, chilled, citrus-
dressed seafood is a mainstay in homes
and restaurants in Central and South
America almost anywhere ocean meets
coastline. A balance of heat, salt,
acidity, and crunch is key. As with any
seafood recipe, it’s essential to use the
freshest, most sustainably sourced fish
and shellfish, both for flavor and for
the sake of food safety. After you’ve
nailed the classic ceviche recipe below,
have fun playing with add-ins,
toppings, and different chips for
dipping to create your own signature
ceviche. —SANDRA GUTIERREZCLASSIC CEVICHE
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TRIM FISH
Use a sharp knife to skin and
debone fish. Remove blood-
line by carefully slicing along
either side of the bloodline,
cutting in a V shape; discard.
Remove pin bones with
tweezers.DICE FISH
Working with chilled
fillets, place on a cutting
board, and press gently
with your palm to flatten.
Slice fish into uniform
pieces as directed, using
a ruler, if desired.MARINATE FISH
Place fish in a medium
bowl, and cover completely
with fresh citrus juice.
(Leaving fish exposed to
the air will result in an
inconsistent final texture.)
Chill 30 minutes.PREP OTHER
INGREDIENTS
While the fish marinates,
prepare mix-ins and
garnishes. Careful, inten-
tional knife work is impor-
tant: The other ingredients
should be similar in size to
the cubed fish so the ceviche
is easy to eat.LECHE DE TIGRE:
DRAIN OR RETAIN?
The marinating liquid,
dubbed leche de tigre
(tiger’s milk), is drained
and discarded in this
recipe. If you’re into it,
down a shot—it’s
rumored to be a powerful
hangover remedy.FINISHING FLOURISH
Toss marinated fish with
vegetables, and reserve
delicate garnishes like
herbs until just before
serving to protect their
tender leaves from the
acidic marinade. Add a
sprinkle of salt if needed,
and don’t forget the chips!ACTIVE 15 MIN; TOTAL 45 MIN
SERVES 4
1 lb.^1 / 2 -inch-cubed skinless red
snapper fillet (from 1 [2-lb.] skin-on
red snapper fillet)
1 cup lime juice (from 8 large limes)(^3) / 4 cup (^3) / 4 -inch-diced plum tomato
4 medium radishes, cut into^1 / 4 -inch-
thick half-moons (about^1 / 2 cup)
(^1) / 4 cup fresh orange juice
1 tsp. finely chopped serrano chile or
2 tsp. finely chopped jalapeño
1 tsp. sea salt, plus more to taste
(^1) / 3 cup loosely packed fresh cilantro
leaves
2 Tbsp. salted roasted pepitas
Plantain chips, for serving
- Place fish in a medium-size nonreactive
bowl. Add lime juice; gently fold to com-
bine, making sure fish is covered with
juice. Cover and chill until fish is opaque
and firm, about 30 minutes. - Drain and discard liquid. Gently fold in
tomato, radishes, orange juice, chile, and
salt. Top with cilantro and pepitas, and, if
desired, sprinkle with salt to taste. Serve
immediately with plantain chips.
WINE Tart Chilean Sauvignon Blanc: 2017
Ventisquero Reserva