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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.