Ceviche is Peru’s national dish, made from fresh raw fish cured in citrus juice, usually lime, and seasoned with chili peppers and onions. The acidity of the lime “cooks” the fish while preserving its delicate texture and flavor. Served with corn, sweet potato, or cancha (toasted corn), it’s a light yet vibrant dish perfect for warm days or as an appetizer.
Ingredients (Serves 2–3)
300 g fresh white fish (sea bass, tilapia, or cod), cut into bite-sized pieces
Juice of 6–8 limes (enough to cover fish)
1 small red onion, thinly sliced
1–2 aji amarillo or fresh chili peppers, finely chopped
Salt to taste
Freshly ground black pepper
Fresh cilantro, chopped
1 boiled sweet potato, sliced (for serving)
½ cup cooked corn kernels or cancha (toasted corn)
Instructions
Place the fish in a glass or ceramic bowl and season with salt and black pepper. Pour the lime juice over the fish, ensuring it is fully submerged. Add the sliced red onion and chopped chili peppers. Cover and refrigerate for 10–15 minutes, depending on the size of the fish, until the flesh turns opaque and slightly firm.
Drain most of the lime juice, leaving just a bit for flavor. Sprinkle with fresh cilantro before serving. Serve immediately with boiled sweet potato and corn on the side. For extra authenticity, garnish with cancha and a few slices of chili for color.
Tips for Authentic Flavor
Always use the freshest fish possible, as it is “raw-cooked” in lime juice.
Adjust lime juice and chili level to your taste preference.
Don’t marinate for too long; the fish can become tough and overly acidic.
Serve immediately for the best texture and flavor.
Pair with a cold Pisco Sour for a traditional Peruvian experience.