Peruvian Raw Ceviche Kingfish

Start by ensuring your Kingfish is as fresh as possible. The freshness of the fish plays an essential role in achieving that remarkable, succulent taste that makes Ceviche so irresistible. Ask your local fishmonger for the freshest Kingfish they have, preferably caught the same day.

Cut the Kingfish fillets into small, bite-sized pieces. Keep them evenly sized for a consistent taste and texture. Fish size does immensely affect the flavor absorption and cooking time in Ceviche.

In a large bowl, combine the cut Kingfish, minced garlic, red chili, salt, and pepper. Mix them all thoroughly.

Pour the fresh lime juice into the bowl, ensuring all fish pieces are covered. If you're wondering about the quantity, it's crucial to have the lime juice fully immerse the fish. This acid 'cooks' the fish, a process known as denaturation.

Cover the bowl and let it sit in the refrigerator for 2 hours. The waiting part might seem like a drag, but patience is key here. Too short, and your fish might not get 'cooked' by the lime juice; too long, and it might become tough and lose its delightful texture.

Remove the fish from the fridge and drain off most of the lime juice. Add the sliced red onions and chopped cilantro, fold them gently into the fish mixture.

Serve with cooked sweet potatoes and corn kernels on the side for a complete meal.