A northern Peruvian ceviche where dried ray brings firm texture, salinity and unmistakable character. Served cold and bright, it balances chewy strands with crisp onion and a sharp citrus dressing that refreshes without masking the fish. It is distinctive enough to draw you in out of curiosity and leave you fighting over the final bite.
Turn what you find into an experience you can actually bring to your kitchen.
Place the shredded dried ray in a bowl and cover it with part of the freshly boiled water for 10 to 15 seconds. Drain immediately, rinse it briefly under cold water and drain again, pressing gently; it should feel flexible and fibrous, still pleasantly salty without an overpowering salt hit.
Place the yuca and corn in a pot with the remaining water and bring to a boil. Cook for 8 minutes, add the yellow sweet potato, then continue for another 12 to 15 minutes, removing each item as it becomes ready. The yuca should begin to split slightly and be tender through the center, the sweet potato should accept a knife without breaking apart, and the corn should be cooked but firm. Drain and let them cool slightly.
Squeeze the lime just before using it. Finely chop the ají limo and cilantro, combine them with the juice and salt, then add the thoroughly drained ray. Toss gently for 1 minute, until every strand looks moist and glossy; there should be enough juice to season the fish, but it should not be swimming in liquid.
Slice the red onion into very thin feathers and add it at the very end, tossing for only 20 to 30 seconds so it keeps all of its crunch. Serve immediately with the yuca, sweet potato and corn. And that's it! If the ray still has bite, the onion crunches and the lime hits first before giving way to that salty marine character, you found the sweet spot—now try leaving some for everyone else 😌
