Ceviche is a classic Peruvian dish where fresh fish or seafood is “cooked” in acidic citrus juice, typically lime, which gives it a firm texture and vibrant flavor. Mixed with red onions, chili peppers, and cilantro, the dish balances heat, acidity, and herbal freshness. Traditionally served as an appetizer or light main, Ceviche is perfect for hot days and is celebrated as a symbol of Peru’s coastal culinary heritage.
Ingredients (Serves 4)
500g fresh white fish fillets (like sea bass or tilapia), cut into 1 cm cubes
1 red onion, thinly sliced
4–5 limes, juiced (enough to cover the fish)
1–2 fresh chili peppers, thinly sliced (adjust to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fresh cilantro, chopped
1 sweet potato, boiled and sliced (optional, for serving)
Corn kernels or cancha (toasted corn) for garnish
Instructions
Place the fish cubes in a glass or ceramic bowl and season with salt and pepper. Pour the fresh lime juice over the fish, ensuring it is fully submerged. Add sliced chili peppers and thinly sliced red onion. Cover and refrigerate for 15–20 minutes, stirring gently halfway, until the fish turns opaque, indicating it is “cooked” by the citrus.
Remove from the refrigerator, stir in chopped cilantro, and adjust seasoning with extra salt or lime juice if needed. Serve immediately, garnished with boiled sweet potato slices and toasted corn on the side for a traditional Peruvian presentation.
Tips for Authentic Flavor
Use the freshest fish possible for safety and flavor.
Don’t over-marinate; 15–20 minutes is enough to cook the fish without making it tough.
Chill all ingredients beforehand for a refreshing, crisp texture.
Adjust chili to your preferred heat level—Peruvian ceviche has a gentle spice.
Serve immediately; ceviche is best enjoyed fresh and cold.