Classic Peruvian Ceviche (Ceviche Clásico)
A refreshing and iconic Peruvian dish featuring fresh white fish cured in bright lime juice with a touch of Andean chili heat.
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Ingredients
- 1 1/2 lbs Fresh sea bass or fluke fillets, cubed
- 1 large Red onion, thinly sliced into feathers
- 1 cup Fresh lime juice
- 1 tsp Aji Limo or habanero pepper, minced
- 2 tbsp Fresh cilantro, finely chopped
- 1 clove Garlic clove, minced
- 1 tsp Kosher salt
- 1 large Sweet potato, boiled and sliced
- 1 cup Choclo (Peruvian large-kernel corn), boiled
- 1/2 cup Cancha (toasted corn nuts)(optional)
- 2 pieces Ice cubes
Instructions
- 1
Rinse the sliced red onions in cold water and soak them for 10 minutes to remove bitterness, then drain.
- 2
Place the cubed fish in a chilled stainless steel or glass bowl and season generously with salt.
- 3
Add the minced garlic and aji limo to the fish, tossing gently to ensure even distribution of flavors.
- 4
Pour the fresh lime juice over the fish and add the ice cubes; the ice keeps the fish cold and tempers the acidity.
- 5
Stir the mixture gently for about 2 to 3 minutes until the fish turns slightly opaque on the outside.
- 6
Remove the ice cubes and fold in the chopped cilantro and half of the drained red onions.
- 7
Taste and adjust salt or chili as needed, ensuring the 'Leche de Tigre' (the curing liquid) is balanced.
- 8
Serve immediately in chilled bowls, garnished with the remaining onions, and accompanied by slices of sweet potato, choclo, and cancha.
Nutrition per Serving
240
Calories
32g
Protein
22g
Carbs
3g
Fat
4g
Fiber
5g
Sugar
680mg
Sodium
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