Cebiche Clasico Recipe | James Beard Foundation
Always use firm-fleshed white fish, without skin and bones, to prepare cebiche. Avoid oily or fatty varieties of fish.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Citrus press
- Pot
- Saucepan
- Colander
- Serving platter
- Spoon
- Tongs
- Ice cube tray
- Stove
Ingredients
- Four 6-ounces white fish filets (such as sole, croaker, or grouper)
- Salt
- pepper
- 2 cloves garlic, finely chopped
- 2 teaspoons chopped aji limo chile (or substitute habanero)
- 20 small limes, juiced
- 1 teaspoon chopped cilantro leaves
- 2 or 3 ice cubes
- 1 red onion, sliced into half-moon crescents
- 1 ear of corn, cooked and kernels sliced off
- 1/2 sweet potato, boiled and sliced
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