Delicious recipe for Chilean-style ceviche

Step 1 : The fish is filleted. The fish loin is cut into very small cubes, then a little salt is added, which acts as a catalyst. Catalysts are elements that facilitate the reaction speed of others.

Step 2 : In this case, salt is added and quickly followed by lime juice — which should be half small lime (from Pica) and half large lime — and mixed thoroughly for about a minute, until it reaches a preliminary stage similar to a milky liquid.

Step 3 : Then, it is left to rest for about half an hour. In Chilean ceviche, the onion is also cut into cubes, washed well with water, and when the liquid becomes clear, that is the point where the onion is sufficiently washed and mellowed. Once the fish has cooked with the lime and a little salt, add chopped garlic and mix.

Step 4 : When the fish has been cooking for 10 minutes, drain it through a strainer to reduce the strong fish flavor.

Step 5 : Once the fish is pressed, transfer it to a container and add the previously rinsed and mellowed onion by hand, a little ajinomoto (a prepared seasoning), mix, then add oil for better texture — preferably soy or vegetable oil.

Step 6 : For the final touch, gently pour a splash of lime juice over it.

Step 7 : This Chilean ceviche only includes onion, garlic, salt, ajinomoto, oil, and lime.

Step 8 : We serve the ají as a separate pebre, if someone wants to add it. It's accompanied by a plate of potatoes with mayonnaise and a little cilantro on top; do not mix the cilantro in — add it separately for color — and include some lettuce for freshness.

Step 9 : This Chilean ceviche differs from the Peruvian one, which is cut into large pieces.

Step 10 : Peruvian ceviche is quite different, served with potatoes, sweet potato, and corn; the Chilean version is only with potatoes and mayonnaise, to make it distinct. We've been doing it this way for years.