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Classic Peruvian Ceviche

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Peruvian ceviche with white fish, red onion, cilantro, chili, sweet potato, and lime.
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Peruvian ceviche is a bright, refreshing dish of fresh white fish cured in lime with red onion, chili, and cilantro. Sweet potato and corn balance the sharp citrus and heat.

Cut the fish evenly and add the lime shortly before serving so the center stays tender. Keep the garnish cold and crisp for contrast.

Use exceptionally fresh, sashimi-quality fish and keep it cold from market to table. Citrus changes the fish quickly, so serve ceviche promptly after mixing.

Serving Suggestions

Serve with boiled sweet potato, choclo or regular corn, crisp lettuce, and extra lime. Add cancha or toasted corn for crunch.

Close serving of Peruvian ceviche with lime, red onion, cilantro, chili, sweet potato, and corn.

Recipe Notes

Ceviche is best eaten immediately and should not be stored for later. For a gentler version, use a mild chili and serve extra sweet potato.

Peruvian ceviche with white fish, red onion, cilantro, chili, sweet potato, and lime.

Classic Peruvian Ceviche

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Fresh white fish cured in lime with red onion, cilantro, chili, and classic Peruvian sweet potato and corn.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: Peruvian
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Ceviche
  • 1 1/2 lb very fresh firm white fish such as sea bass, cut into cubes
  • 1 cup fresh lime juice about 8 to 10 limes
  • 1 medium red onion thinly sliced
  • 1 medium ají amarillo or jalapeño seeded and minced
  • 1/4 cup fresh cilantro chopped
  • 1 tsp fine salt plus more to taste
Garnishes
  • 2 large sweet potatoes boiled and sliced
  • 2 cups corn kernels cooked and chilled
  • 4 large lettuce leaves for serving

Equipment

  • Sharp knife
  • Glass mixing bowl
  • Saucepan
  • Cutting board
  • Citrus juicer

Method
 

Prepare the Garnishes:
  1. Boil the sweet potatoes until tender, about 15 minutes. Cool, peel, and slice.
  2. Cook the corn if needed, then chill it while preparing the fish.
Cure the Fish:
  1. Place the fish in a chilled glass bowl and season with salt. Add the lime juice, onion, chili, and cilantro.
  2. Toss gently and let stand for 8 to 10 minutes, until the outside of the fish is opaque but the center remains tender.
Serve:
  1. Spoon the ceviche onto lettuce-lined plates and serve immediately with sweet potato and corn.

Nutrition

Calories: 330kcalCarbohydrates: 32gProtein: 36gFat: 5gSaturated Fat: 1gCholesterol: 65mgSodium: 720mgFiber: 5gSugar: 9g

Notes

  • Use sashimi-quality fish and keep it cold.
  • Mix with lime just before serving.
  • Adjust chili to taste and balance with sweet potato.

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