Classic Peruvian Ceviche
This Classic Peruvian Ceviche is a bright, zesty, and refreshing dish rooted in the coastal traditions of Peru. It features tender cubes of raw white fish cured in citrus with the vibrant kick of chili, the crunch of red onions, and sweet bursts of corn. Ceviche is more than just a dish—it's a celebration of bold flavors, ideal for hot climates or as a sophisticated appetizer at any dinner party.
Equipment
- Chef's Knife
- Cutting board
- Citrus juicer or reamer
- Mixing bowl
- Plastic wrap
Ingredients
For the Base:
- 1 pound fresh firm white fish (like sea bass, snapper, or halibut) skinless and boneless, cut into 1/2-inch cubes
- 1 cup fresh lime juice juice of about 8–10 limes, strained
- 1 medium red onion halved and thinly sliced into julienne
- 1 piece Serrano or ají limo chili thinly sliced, remove seeds for less heat
- 1 clove garlic minced or finely grated
- ¼ cup fresh cilantro finely chopped
- 1 teaspoon sea salt or to taste
For Optional Garnishes:
- 1 small sweet potato boiled, cooled, and sliced
- 1 cup Peruvian corn (choclo) or boiled white corn kernels cooked and cooled
- 4 pieces butter lettuce leaves or small bowls for serving
Instructions
- Begin by cutting the fish into 1/2-inch cubes and place them in a non-reactive mixing bowl. The fish should smell fresh like the sea—if it's overly fishy, it’s not fresh enough for ceviche.
- Add the minced garlic, thinly sliced chili, and red onion to the fish. Stir gently to combine.
- Pour in the freshly squeezed lime juice until the fish is completely submerged. Add the sea salt, stir gently again, and cover with plastic wrap. Refrigerate for 10 minutes for a tender, sashimi-like texture, or up to 20 minutes for a firmer 'cooked' effect.
- After marinating, remove from refrigerator. Gently drain some of the lime juice if the flavor is too intense, then stir in the chopped cilantro.
- Plate by placing a few butter lettuce leaves or small bowls. Spoon the ceviche evenly into the center. Garnish with sweet potato slices and Peruvian corn around the edge.
Notes
- For extra flavor, chill your bowl before preparing the ceviche.
- If chili heat is too strong, rinse slices in cold water before adding.
- Firm white fish works best—avoid oily or overly soft varieties.
- To make it vegetarian, substitute hearts of palm or king oyster mushrooms.
- If you don’t have ají limo, a red Serrano pepper is a close substitute.
Nutrition
Calories: 203kcalCarbohydrates: 23gProtein: 23gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 91mgSodium: 682mgPotassium: 623mgFiber: 3gSugar: 7gVitamin A: 4859IUVitamin C: 25mgCalcium: 45mgIron: 2mg
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