Overview
A national dish of Peru highlighting fresh raw fish cured in zesty lime juice with onions and spicy aji limo.
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Appetizer
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Peruvian Ceviche
An authentic recipe for traditional Peruvian ceviche, capturing the vibrant balance of fresh citrus, tender fish, and spicy chili elements.
Ready in
25 min
Makes 4 servings
Prep
25m
Level
Medium
About this recipe
An authentic recipe for traditional Peruvian ceviche, capturing the vibrant balance of fresh citrus, tender fish, and spicy chili elements.
A national dish of Peru highlighting fresh raw fish cured in zesty lime juice with onions and spicy aji limo.
Ingredients
Main
Aromatics
Accompaniments
Equipment
- Glass or stainless steel bowl Avoid reactive metals like aluminum
- Citrus juicer For fresh lime juice extraction
- Sharp chef's knife For clean cuts of fish
Instructions
-
Cut the fresh white fish into clean, bite-sized cubes and place them into a chilled glass or stainless steel bowl.
-
Season the fish with salt and garlic paste, tossing gently to combine.
-
Pour the freshly squeezed lime juice directly over the fish, ensuring the juice covers the pieces.
-
Add the finely diced aji limo pepper and half of the chopped cilantro, then mix gently.
-
Allow the fish to marinate in the lime juice for about 5 to 10 minutes until the outside turns opaque but remains tender inside.
10 min -
Fold in the thinly sliced red onion right before serving to keep it crisp and fresh.
-
Serve immediately garnished with the remaining cilantro, accompanied by slices of boiled sweet potato, choclo, and canchita.
Nutrition
Calories
220
Protein
28g
Carbs
18g
Fat
3g
Fiber
3g
Sugar
5g
Sodium
540mg
Serving Size
1 serving
Cooking Timeline
Recipe Scorecard
Overall
9.4
/10
Expert
4.9
95% conf.
Expert Review
Verdict
An exceptionally refreshing, vibrant, and authentic taste of Peru loaded with bright citrus and spicy kick.
Pros
- Incredibly fresh flavors
- Quick preparation time
- Healthy and light
Cons
- Must be consumed immediately upon making
AI Insights
Summary
An authentic recipe for traditional Peruvian ceviche, capturing the vibrant balance of fresh citrus, tender fish, and spicy chili elements.
Tips
- Soak sliced red onions in cold salted water for 5 minutes to reduce harsh pungency and retain crunch
- Use freshly squeezed lime juice only—bottled juice will ruin the authentic flavor
- Make sure the fish is absolute sushi-grade freshness since it is not cooked with heat
Substitutions
- Aji limo pepper → Habenero or Serrano pepper
- Choclo (Peruvian corn) → Regular sweet corn kernels
Storage
Peruvian ceviche is meant to be eaten immediately. It cannot be stored as the fish will continue to cure and become tough.
Pairing
- Traditional Peruvian Pisco Sour
- Cold lager beer
AI Cooking Assistant
Ask about substitutions, timing, or technique for this recipe.
FAQ
How long should ceviche marinate?
Traditional Peruvian ceviche marinates for a very short time, usually 5 to 10 minutes, so the fish stays tender and doesn't over-cook in the acid.
What type of fish is best for ceviche?
Use very fresh, high-quality white saltwater fish with firm flesh like sea bass, flounder, halibut, or corvina.
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