Classic Peruvian Ceviche is a bright and refreshing dish that captures the essence of coastal Peru. It features fresh fish marinated in citrus juices and combined with vibrant ingredients. This dish is not only delicious but also a great way to experience the flavors of Peru right in your kitchen.

Why Make This Recipe

Making Classic Peruvian Ceviche at home is easier than you might think. The combination of fresh fish, zesty lime and lemon juices, and colorful vegetables creates a feast for both the eyes and the palate. Plus, it’s a healthy option packed with protein and vitamins. Why not bring a taste of Peru to your dinner table?

How to Make Classic Peruvian Ceviche

Ingredients:

• 1 lb fresh white fish fillets (like sea bass or tilapia), cut into 1/2-inch cubes
• 1/2 cup freshly squeezed lime juice (about 4-5 limes)
• 1/4 cup freshly squeezed lemon juice (about 1-2 lemons)
• 1 small red onion, thinly sliced
• 1-2 fresh ají amarillo peppers, seeded and finely chopped (or substitute with serrano peppers)
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 small sweet potato, boiled and sliced (optional, for serving)
• 1 ear of corn, boiled and cut into rounds (optional, for serving)

Directions:

1. Place the diced fish in a glass or ceramic bowl.
2. Pour the lime and lemon juice over the fish, ensuring it is fully submerged.
3. Cover and refrigerate for about 15-20 minutes, allowing the citrus to "cook" the fish until it turns opaque.
4. Drain most of the citrus juice, leaving a little to keep the fish moist.
5. Add the sliced red onion, chopped ají amarillo peppers, cilantro, salt, and pepper to the fish.
6. Gently toss everything together to combine. Adjust seasoning to taste.
7. Serve immediately with boiled sweet potato slices and corn rounds on the side for a traditional Peruvian touch.

How to Serve Classic Peruvian Ceviche

Serve Classic Peruvian Ceviche chilled. Enjoy it on its own or alongside boiled sweet potato and corn for a complete meal. This dish is perfect for warm days or as a refreshing starter at gatherings.

How to Store Classic Peruvian Ceviche

If you have leftovers, store them in an airtight container in the refrigerator. It’s best to eat it within a day for optimal freshness. The fish will continue to "cook" in the citrus, so be mindful of the texture.

Tips to Make Classic Peruvian Ceviche

• Use the freshest fish possible for the best flavor and texture.
• Adjust the spice level by adding more or fewer ají amarillo peppers to suit your taste.

Variation

For a twist, try adding diced avocado or mango for extra creaminess and sweetness. This can balance the acidity of the citrus.

FAQs

Can I use frozen fish for ceviche?

Yes, you can. Just make sure to thaw it properly before cutting it into cubes.

How long can I marinate the fish?

It’s best to marinate the fish for no longer than 20 minutes, as prolonged exposure to citrus can make the fish mushy.

Is ceviche safe to eat?

Ceviche is safe to eat when made with fresh, high-quality fish. If you’re concerned, consider using sushi-grade fish or check guidelines from reputable sources like the CDC.

Classic Peruvian Ceviche is a delightful dish that celebrates the freshness of its ingredients. So gather your ingredients and enjoy preparing this wonderful taste of Peru!

Classic Peruvian Ceviche

A bright and refreshing dish with fresh fish marinated in citrus juices and vibrant ingredients, capturing the essence of coastal Peru.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Latin American, Peruvian

Calories: 250

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 lb fresh white fish fillets (like sea bass or tilapia), cut into 1/2-inch cubes Use the freshest fish possible for best flavor.
• 1/2 cup freshly squeezed lime juice (about 4-5 limes) Lime is essential for marinating the fish.
• 1/4 cup freshly squeezed lemon juice (about 1-2 lemons) Adds brightness to the dish.
• 1 small red onion, thinly sliced Adds sweetness and color.
• 1-2 fresh ají amarillo peppers, seeded and finely chopped Can substitute with serrano peppers.
• 1 tablespoon fresh cilantro, chopped Enhances flavor.
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Optional Ingredients for Serving

• 1 small sweet potato, boiled and sliced For serving.
• 1 ear of corn, boiled and cut into rounds For serving.

Method

 

Preparation

1. Place the diced fish in a glass or ceramic bowl.
2. Pour the lime and lemon juice over the fish, ensuring it is fully submerged.
3. Cover and refrigerate for about 15-20 minutes, allowing the citrus to 'cook' the fish until it turns opaque.
4. Drain most of the citrus juice, leaving a little to keep the fish moist.
5. Add the sliced red onion, chopped ají amarillo peppers, cilantro, salt, and pepper to the fish.
6. Gently toss everything together to combine. Adjust seasoning to taste.

Serving

1. Serve immediately with boiled sweet potato slices and corn rounds on the side for a traditional Peruvian touch.

Notes

If you have leftovers, store in an airtight container in the refrigerator and eat within a day for optimal freshness. The fish will continue to 'cook' in the citrus, so be mindful of the texture.