Ceviche Recipe

Peruvian · Main course · 20 min total

A classic Peruvian ceviche featuring fresh fish marinated in citrus juices with onion, chili, and cilantro, served chilled for a bright and refreshing starter.

Ingredients

• 1 lb fresh white fish fillets (such as sea bass or tilapia), cut into 1/2-inch cubes
• 1 cup fresh lime juice (about 8-10 limes)
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1 red onion, thinly sliced
• 1-2 fresh aji amarillo or jalapeño peppers, seeded and minced
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 sweet potato, cooked and sliced (optional)
• 1 ear corn, cooked and kernels removed (optional)

Instructions

1. In a non-reactive bowl, combine the fish cubes with lime and lemon juice. Ensure fish is fully submerged. Cover and refrigerate for 15-20 minutes, until fish is opaque and 'cooked' through.
2. While fish marinates, place the sliced red onion in a bowl of cold water for 5 minutes to mellow its flavor. Drain and set aside.
3. After marinating, drain most of the citrus juice from the fish, leaving about 2 tablespoons. Add the drained onion, minced chili, cilantro, salt, and pepper. Toss gently to combine.
4. Taste and adjust seasoning or acidity as needed. Serve immediately, optionally with slices of cooked sweet potato and corn kernels.

Tips

• Use the freshest fish possible; it should smell like the ocean, not fishy.
• Do not over-marinate; the fish will become tough if left too long.
• Serve with tortilla chips or tostadas for added crunch.
• Store leftovers in the refrigerator for up to 1 day, but texture will degrade.

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