Name: Miraflores ceviche with Peruvian corn and cancha
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Cuisine: Peruvian cuisine
Ingredients: 170 ml lime juice — freshly squeezed and strained; 680 g raw sea bass fillet — boneless, skinless, pin-boned sea bass, sourced as suitable for raw use after documented parasite-risk controls; 180 g red onion — peeled, thinly sliced; 15 g ají limo — stem and seeds removed, finely minced; 12 g cilantro — leaves and tender stems, chopped; 5 g salt — fine salt; 350 g sweet potato — raw, peeled, cut into 3 cm chunks; 350 g choclo kernels — raw kernels removed from cob; 80 g cancha — ready-to-eat toasted cancha maize; 2400 ml water — potable, measured

Miraflores ceviche with Peruvian corn and cancha — recipe for 4 servings

Yield 4 plated servings

Cook 40 minutes

Passive 0 minutes

Total 65 minutes

Calories per serving 435 kcal (estimate)

Ingredients ↓

Overview

Miraflores ceviche with Peruvian corn and cancha — recipe for 4 servings

The “local ingredients” descriptor here means recognizable Peruvian ingredients used in Lima cooking, not that every ingredient is farmed within Miraflores. The fish, ají, red onion and lime remain the centre of the recipe.

Large-kernel choclo gives a juicy bite, cooked sweet potato supplies contrast and toasted cancha contributes crunch. Keeping cancha off the wet fish until the moment of serving preserves that texture.

This household combination shows how the accompaniments can shape a ceviche plate without changing the raw citrus-dressed fish at its core. It should not be mistaken for an established Miraflores-specific category.

In Miraflores ceviche with Peruvian corn and cancha, the fish is served raw, so raw-service suitability must be established before preparation. Keep it cold, prevent contact with utensils used for cooked foods, and prepare sweet potato, choclo kernels and cancha first so the citrus dressing touches the fish only at the end. Lime alters flavour and texture but cannot be relied upon to destroy pathogens.

Ingredients

For the chilled ceviche

170 ml lime juice — freshly squeezed and strained
680 g raw sea bass fillet — boneless, skinless, pin-boned sea bass, sourced as suitable for raw use after documented parasite-risk controls
180 g red onion — peeled, thinly sliced
15 g ají limo — stem and seeds removed, finely minced
12 g cilantro — leaves and tender stems, chopped
5 g salt — fine salt

For the accompaniments

350 g sweet potato — raw, peeled, cut into 3 cm chunks
350 g choclo kernels — raw kernels removed from cob
80 g cancha — ready-to-eat toasted cancha maize
2400 ml water — potable, measured

Method

Prepare fish safely.Inspect the chilled, boneless fish with clean hands and a clean board, then cut the 680 g into even 2 cm pieces; keep it at 4 °C or colder away from raw meat while the sides are prepared. The fish pieces have clean cut edges and no remaining pin bones.
Simmer the sweet potato.Put the 350 g of sweet-potato chunks in a saucepan with 1600 ml of the fresh water, bring to a boil and simmer for 25 minutes, then drain thoroughly. Use separate clean utensils for the cooked vegetables. A knife meets no hard centre in the sweet potato.
Cook the large-kernel corn.Put the 350 g of large choclo kernels in a saucepan with 800 ml of the fresh water, bring to a boil and simmer for 15 minutes, then drain thoroughly. Use separate clean utensils for the cooked vegetables. The kernels are tender with a slight bite.
Set aside the toasted cancha.Keep the 80 g of ready-to-eat cancha in a covered dry bowl until the ceviche is plated. The crunchy accompaniment remains dry and crisp.
Make the fresh lime dressing.Whisk the 170 ml freshly squeezed lime juice with 5 g salt and 15 g chopped ají limo in a non-reactive bowl, then taste the dressing before raw fish touches it. The salt is fully dissolved and the chili is evenly dispersed in the tart dressing.
Cut onion and herbs.Slice the 180 g red onion into fine half-moons and chop the 12 g cilantro with a separate clean knife. The onion slices separate into fine strands and the cilantro is finely chopped but not crushed.
Fold in the chilled seafood.Gently fold the cold fish into the prepared dressing, then add all the sliced onion and cilantro. Mix just enough to coat, then serve immediately; do not treat the citrus as a cooking step. The cubes remain distinct and are thinly coated in the lime dressing.
Plate immediately.Arrange one quarter of the ceviche and one quarter of each cooked or ready-to-eat accompaniment on four clean plates, keeping crunchy sides dry. Each plate has an equal share of fish, onion, dressing and accompaniments.

Practical

Practical guidance

Place the fish and onion in the middle, sweet potato and choclo to the side, and add cancha at the table. For Miraflores ceviche with Peruvian corn and cancha, prepare sweet potato, choclo kernels and cancha before the raw fish is mixed. Use separate utensils for seafood and anything ready to eat. The fish needs cold, clean handling even if its flesh looks firm and fresh. Once dressed, Miraflores ceviche with Peruvian corn and cancha should be served immediately, with sweet potato, choclo kernels and cancha kept separate until plating. Do not refrigerate a finished mixed bowl for next-day use, and do not mistake a longer lime soak for a safety treatment. Substitutions and their effects A different raw-service-approved firm fish can replace raw sea bass fillet gram for gram, but its taste, fat and nutrition will differ; confirm species and parasite controls with the supplier. Replacing the specified ají with another pepper changes the Peruvian regional character and pungency, so it is not an equivalent recipe. If raw-service fish controls are unavailable, do not make this uncooked dish; cook fish separately to 63 °C and use another preparation. The pairing of sweet potato, choclo kernels and cancha on the Miraflores ceviche with Peruvian corn and cancha plate provides its balance of starch and freshness; another accompaniment changes that result.

Control points

Soft fish cubes.The fish sat in citrus too long or was stirred vigorously. Keep the fish cold and fold it gently immediately before service. Fold the raw sea bass fillet gently just before serving Miraflores ceviche with Peruvian corn and cancha.
Watery or dull dressing.The fish was wet or the dressing had been made too far ahead. Pat fish dry and squeeze the lime just before mixing. Drain the sweet potato, choclo kernels and cancha well and put them beside, not inside, the lime dressing.

Nutrition per serving

Serving sizeOne quarter of the finished recipe, including listed accompaniments
Calories435 kcal
Carbohydrates57 g
Protein41 g
Fat6 g
Fibre7 g
Sodium680 mg

Allergens and food safety

Allergens: Fish. Check cross-contact in prepared condiments, ready-to-eat accompaniments and shared equipment. This is raw fish ceviche: citrus acid does not kill all fish pathogens or parasites and is not a validated cooking step. Buy fish specifically suitable for raw service from a trustworthy supplier able to document suitable handling and parasite-risk controls; freezing may address parasites but not all harmful germs. Maintain raw fish at 4 °C or colder; prevent cross-contamination with cooked sides and serving dishes. Pregnant people, young children, older adults and immunocompromised people should avoid raw fish ceviche; the lower-risk alternative is a separately prepared fully cooked seafood dish, not raw ceviche. Serve promptly after mixing; do not save a mixed raw-seafood portion for later meals.

Closing

On the plate: The Miraflores ceviche with Peruvian corn and cancha plate combines raw citrus-coated fish with sweet potato, choclo kernels and cancha.
Decisive control: Keep the raw sea bass fillet cold and dress it only when the side dishes and plates are ready.