Classic Peruvian Ceviche
This recipe for Classic Peruvian Ceviche is prepared with fresh fish, limes, onions, spicy peppers, and fresh cilantro. Ceviche usually consists of fish that is marinated with lime juice. The acidity of the lime juice actually “cooks” the fish.
Servings: 6 servings
Calories: 108kcal
Ingredients
- 1½ pounds very fresh white fish corvina, sea bass, snapper, halibut, grouper, or mahi-mahi, cut into ¾-inch cubes
- 1 small red onion sliced paper thin
- Juice of 8–10 Persian limes or 18–24 Key limes, freshly squeezed
- 1 –2 ají limo peppers thinly sliced (or Fresno peppers; use a small amount of habanero if needed)
- 1 clove garlic finely grated (optional)
- ¼ cup chopped fresh cilantro
- Sea salt to taste
- Freshly ground black pepper
- 1 –2 ice cubes optional, to soften especially acidic lime juice
- Traditional Garnishes
- Boiled sweet potato
- Boiled corn or Peruvian choclo
- Toasted cancha Peruvian corn nuts
- Lettuce leaves optional
- Additional sliced onions and cilantro
Instructions
- Cut the fish into bite-sized cubes and refrigerate until ready to use.
- Place the sliced onions into a bowl of ice water for about 10 minutes to mellow their sharpness. Drain thoroughly.
- Place the chilled fish into a glass or ceramic bowl. Season lightly with salt and black pepper.
- Add the grated garlic (if using), sliced peppers, half of the onions, and chopped cilantro.
- Pour the freshly squeezed lime juice over the fish until just covered. If your limes are particularly acidic, add one or two ice cubes to slightly mellow the citrus.
- Gently toss everything together and allow the fish to marinate for 5 to 10 minutes. The fish should turn opaque while remaining tender. Avoid marinating longer than 15 minutes, as the texture will become firm and chalky.
- Taste and adjust the seasoning with additional salt if needed.
- Spoon the ceviche into chilled serving bowls. Top with the remaining onions, a little more cilantro, and additional sliced peppers if desired.
- Serve immediately with boiled sweet potato, boiled corn, and toasted cancha.
Notes
Chef's Tips
Always use the freshest, sushi-grade quality fish available.
Freshly squeezed lime juice is essential. Bottled lime juice simply won't produce the same bright flavor.
Traditional Peruvian ceviche is intentionally simple. Tomatoes, avocado, cucumbers, bell peppers, vinegar, and olive oil are generally not part of the classic recipe.
The flavorful citrus marinade that forms in the bowl is known as leche de tigre ("tiger's milk") and is considered one of the best parts of the dish.
Always use the freshest, sushi-grade quality fish available.
Freshly squeezed lime juice is essential. Bottled lime juice simply won't produce the same bright flavor.
Traditional Peruvian ceviche is intentionally simple. Tomatoes, avocado, cucumbers, bell peppers, vinegar, and olive oil are generally not part of the classic recipe.
The flavorful citrus marinade that forms in the bowl is known as leche de tigre ("tiger's milk") and is considered one of the best parts of the dish.
Nutrition
Serving: 1serving | Calories: 108kcal | Carbohydrates: 3g | Protein: 21g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 83mg | Sodium: 102mg | Potassium: 528mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 321IU | Vitamin C: 12mg | Calcium: 24mg | Iron: 1mg