rfoodies

Fillet the Fish: If a whole fish is used as sole, fillet it confidently, following the central spine to get all four fillets clean.
Cut into Skewed Cubes: Take the cleaned fillet and cut it first into strips and then into cubes with a slanted cut (diagonally). This cut helps the marinade to penetrate better. Place the fish cubes in a cold metal bowl.
Prepare the Dish: In a deep plate, place a base or “tear” of sweet potato mousse (sweet potato parboiled and processed with orange honey). Above, create a small bed with julienne red onion for a crunchy touch.

Ceviche Limeño is the flagship dish of the Peruvian capital and one of the most recognized in the world. This version focuses on the purity and quality of the product, using first-class lean white fish, such as Flounder, which is characterized by its soft texture that melts in the mouth.

The fish is cut into skewed cubes for better absorption of the marinade and combined with a handful of fresh ingredients: ají limo, cilantro and red onion. The magic of the plate lies in the use of a Tiger's Milk base, prepared in advance, and in the assembly technique, where the use of ice is essential to maintain a very cold temperature. It is served immediately, accompanied by sweet potato mousse for the sweet contrast and classic garnishes that complete the experience.