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Recipe Peruvian Ceviche
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by Chef Marvin Piña

Peruvian Ceviche

30 min.
Easy
Low

Peruvian Ceviche is a classic dish made with ultra-fresh raw fish marinated in lime juice, chile peppers, red onion, and cilantro. It’s bright, citrusy, slightly spicy, and traditionally served with sweet potato and con.

Ingredients

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Fresh white fish Fresh white fish

600 g (1.3 lb) fresh white fish (sea bass, tilapia, flounder, or snapper)

Lime juice Lime juice

1 cup fresh lime juice (about 8–10 limes)

Red onion Red onion

1/2 red onion, thinly sliced

Serrano peppers finely chopped Serrano peppers finely chopped

1–2 ají limo or serrano peppers, finely chopped

Garlic cloves Garlic cloves

1 garlic clove (optional, crushed)

Cilantro chopped Cilantro chopped

1/4 cup fresh cilantro, chopped Salt to taste

Black pepper Black pepper

Black pepper to taste

Sweet potato Sweet potato

1 boiled sweet potato, sliced

Cooked corn Cooked corn

1 cup cooked corn (Peruvian choclo or regular corn)

Lettuce leaves Lettuce leaves

Lettuce leaves

Utensils

Sharp knife Sharp knife
Cutting board Cutting board
Stainless steel bowl Stainless steel bowl
Spoon or ladle Spoon or ladle
Citrus juicer Citrus juicer

Preparation method

30 min.
  • 1
    Prepare the fish:

    Cut the fish into medium cubes (about 1 inch / 2-3 cm). Keep it very fresh and cold.

  • 2
    Season:

    Place fish in a bowl. Add salt, pepper, and garlic (optional). Mix gently.

  • 3
    Add chili and onion:

    Incorporate chopped chili and sliced red onion. Mix lightly.

  • 4
    Add lime juice:

    Pour freshly squeezed lime juice over the fish until just covered.

  • 5
    Marinate briefly:

    Let's sit for 5 to 10 minutes only. (Peruvian ceviche is not heavily cured.)

  • 6
    Finish:

    Add chopped cilantro and adjust seasoning if needed.

  • 7
    Serve immediately:

    Plate with sweet potato, corn, and lettuce. Spoon some of the marinade (“leche de tigre”) over the fish.

Serving: 4

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Add to favorite
Print
Peruvian Ceviche
Add to favorite
Print

Peruvian Ceviche

30 min.
Easy
Low

Peruvian Ceviche is a classic dish made with ultra-fresh raw fish marinated in lime juice, chile peppers, red onion, and cilantro. It’s bright, citrusy, slightly spicy, and traditionally served with sweet potato and con.

Ingredients

Fresh white fish Fresh white fish

600 g (1.3 lb) fresh white fish (sea bass, tilapia, flounder, or snapper)

Lime juice Lime juice

1 cup fresh lime juice (about 8–10 limes)

Red onion Red onion

1/2 red onion, thinly sliced

Serrano peppers finely chopped Serrano peppers finely chopped

1–2 ají limo or serrano peppers, finely chopped

Garlic cloves Garlic cloves

1 garlic clove (optional, crushed)

Cilantro chopped Cilantro chopped

1/4 cup fresh cilantro, chopped Salt to taste

Black pepper Black pepper

Black pepper to taste

Sweet potato Sweet potato

1 boiled sweet potato, sliced

Cooked corn Cooked corn

1 cup cooked corn (Peruvian choclo or regular corn)

Lettuce leaves Lettuce leaves

Lettuce leaves

Utensils

Sharp knife Sharp knife
Cutting board Cutting board
Stainless steel bowl Stainless steel bowl
Spoon or ladle Spoon or ladle
Citrus juicer Citrus juicer

Preparation method

30 min.
  • 1
    Prepare the fish:

    Cut the fish into medium cubes (about 1 inch / 2-3 cm). Keep it very fresh and cold.

  • 2
    Season:

    Place fish in a bowl. Add salt, pepper, and garlic (optional). Mix gently.

  • 3
    Add chili and onion:

    Incorporate chopped chili and sliced red onion. Mix lightly.

  • 4
    Add lime juice:

    Pour freshly squeezed lime juice over the fish until just covered.

  • 5
    Marinate briefly:

    Let's sit for 5 to 10 minutes only. (Peruvian ceviche is not heavily cured.)

  • 6
    Finish:

    Add chopped cilantro and adjust seasoning if needed.

  • 7
    Serve immediately:

    Plate with sweet potato, corn, and lettuce. Spoon some of the marinade (“leche de tigre”) over the fish.

Serving: 4

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