A ceviche joining Peru's coast and Amazon through the fiercely fresh acidity of camu camu and lime. Firm, juicy fish meets red onion, ají limo, and Amazonian cilantro, while sweet potato, corn, and cancha balance every bite. Bright, spicy, and unmistakably Peruvian.
Place the sweet potato and corn in a pot with the water and boil over medium heat for 18–20 minutes, until the sweet potato is tender when pierced with a knife and the corn is cooked but still firm. Drain and let cool while preparing the ceviche.
Use very fresh white fish from a reliable supplier and suitable for raw consumption. Keep it refrigerated until this point, remove any visible bones, and cut it into roughly
Turn what you find into an experience you can actually bring to your kitchen.
Thinly slice the red onion and chop the ají limo and Amazonian cilantro. Place the chilled fish in a bowl, add the salt, camu camu juice, and lime juice, and toss gently for 30 seconds. Fold in the onion, chili, and Amazonian cilantro and mix for another 30 seconds. Taste and serve immediately: it should be very tart, aromatic, and spicy, with fish that remains firm yet juicy. Acid adds flavor and changes texture, but it does not replace proper refrigeration or make unsuitable raw fish safe.
Serve the ceviche well chilled with the sweet potato, corn, and toasted cancha around it, spooning plenty of camu camu juices into every plate. The sweet potato's sweetness and cancha's crunch should soften the acidity without hiding it. And that’s it—the coast and Amazon colliding in one bowl, with neither planning to leave.
