For ceviche, very fresh raw fish (classically white fish such as sea bass, sea bream or, in Peru, corvina) is cut into bite-sized cubes and marinated in freshly squeezed lime juice. The citric acid denatures the fish proteins much as cooking does – the flesh turns firmer and paler without heat. Red onion, chilli (in Peru ají), fresh coriander and salt are typically added. The Peruvian marinade is called 'leche de tigre' ('tiger's milk') and is often served separately as a spicy juice.
The marinating time is crucial: traditionally in Peru the fish is marinated only a few minutes, so it stays tender and almost raw inside. Leave it too long and it turns dry and firm. Ceviche is always made fresh and eaten at once – it is not a dish to prepare ahead or reheat. In Peru the customary sides are sweet potato, corn (choclo) and toasted corn kernels (cancha).
Ceviche is a light, protein-rich and refreshing dish that works as a starter or a light main – especially popular in summer. Besides the Peruvian version there are Mexican ones (often with tomato and avocado) and many modern variations with salmon, tuna, prawns or scallops. In Switzerland ceviche is found above all in South American restaurants, in fish restaurants and in upmarket venues.
What to look for: as with all raw fish, absolute freshness and a good cold chain are essential. Pregnant and immunocompromised people should avoid raw fish. Good ceviche tastes fresh, balanced and tangy rather than 'over-marinated'; the fish should still be juicy. The heat can usually be adjusted on request.
In a restaurant ceviche costs roughly CHF 22 to 32 as a starter or light main depending on the type of fish and portion size; versions with scallops or prawns are dearer (guide price, no guarantee).