Peruvian fish cebiche recipe prepared with fresh fish, limes, onions, spicy peppers, and cilantro. Served with boiled corn, sweet potato, plantain chips, and/or cancha or Andean corn nuts
Soaking the fish in cold salt water helps it keep a firm texture.
Rinsing the onions with salt and cold water helps remove their bitterness.
Adding ice cubes to the cebiche mix helps neutralize the acidity of the limes – this is especially true for the South American limon sutil variety, but less needed for the Mexican limes found in the US.