Peruvian
Ceviche Peruano
Fresh white fish is dressed at the last moment with sharp Peruvian lime, ají limo, red onion, and cilantro, then served with sweet potato, choclo, and cancha. The fish should stay tender and bright, with plenty of cold leche de tigre in the bowl.
Ingredients
- Very fresh firm white fish, such as corvina, sea bass, or flounder300g
- Peruvian limes or key limes, juiced just before using8 to 10
- Red onion, thinly sliced1/2 medium
- Ají limo or fresh red chili, finely chopped1 small
- Fresh cilantro leaves and tender stems, chopped2 tbsp
- Garlic clove, very finely grated1/2 small
- Fresh ginger, very finely grated1/4 tsp
- Fine sea salt3/4 tsp, plus more to taste
- Freshly ground black pepper1 pinch
- Ice cube1
- Cooked sweet potato, peeled and sliced1 medium
- Cooked choclo or large-kernel corn1 cup
- Cancha, toasted corn nuts1/2 cup
- Boston lettuce or tender lettuce leaves2 leaves
Method
- Cook the sweet potato in simmering water until tender, about 20 to 25 minutes, then cool, peel, and slice.
- Cook the choclo in salted water until tender, about 10 to 15 minutes if fresh or according to package directions if frozen, then drain and cool.
- Place the sliced red onion in ice-cold water for 10 minutes, then drain well so it stays crisp and mild.
- Keep the fish very cold, remove any skin and bones, and cut it into even 2 cm cubes.
- Put the fish in a chilled bowl and season with the salt, black pepper, grated garlic, grated ginger, ají limo, and half the cilantro.
- Toss gently for 30 seconds so the salt begins to firm the fish and draw out its juices.
- Add the freshly squeezed lime juice and 1 ice cube, then toss gently for 1 to 2 minutes until the fish turns glossy and lightly opaque at the edges.
- Remove and discard the ice cube, taste the leche de tigre, and adjust with a little more salt, lime, or ají if needed.
- Fold in the drained red onion and remaining cilantro just before serving.
- Serve immediately in chilled shallow bowls with the lettuce, sliced sweet potato, choclo, cancha, and the leche de tigre spooned generously over the fish.
Common questions
What fish can I use if I can’t find corvina or sea bass for ceviche peruano?
Use the freshest firm white fish you can get: flounder, snapper, halibut, grouper, or mahi-mahi. Avoid oily fish like salmon or mackerel. Buy sushi-grade only if available, but freshness and immediate chilling matter most.
How long should Peruvian ceviche marinate for the best texture?
Marinate just 1 to 2 minutes after adding the lime juice, then serve right away. The acid keeps cooking the fish, so longer marination makes it tough, chalky, and overly opaque instead of tender.
What are the most common mistakes when making ceviche peruano?
Using fish that isn’t very fresh, letting the fish warm up, over-marinating, and adding too much lime too early are the biggest mistakes. Also avoid watery onions and overmixing, which can bruise the fish and dilute the leche de tigre.
How should I store leftover ceviche, if any?
Ceviche is best eaten immediately. If you must store it, refrigerate tightly covered for no more than a few hours, but expect a firmer, less pleasant texture. Do not freeze; the fish and citrus will both suffer.
What should I serve with Peruvian ceviche besides sweet potato and corn?
Serve it chilled with lettuce, cancha, and cooked choclo as traditional sides. You can also add avocado or thin cucumber slices, but keep the plate simple so the citrusy leche de tigre and fresh fish stay centered.