Seafood
Classic Peruvian Ceviche
The national dish of Peru, consisting of raw fresh fish cured in citrus juices and spiced with chili peppers, served with onions, corn, and sweet potato.
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Ingredients
- Fresh White Fish (Sea Bass or Flounder)500g
- Limes10-12 (juiced)
- Red Onion1 sliced thinly
- Aji Limo (or Habanero)1 minced
- Cilantro2 tbsp chopped
- Sweet Potato1 boiled and sliced
- Corn on the Cob1 cooked
Method
- Cut the fresh fish into uniform 2cm cubes. Place them in a chilled glass bowl.
- Rub the bowl with a cut clove of garlic and the chili pepper to infuse flavor, then discard them.
- Add salt to the fish and mix gently. Pour in the freshly squeezed lime juice and let it marinate for 5-10 minutes until the fish turns opaque.
- Add the thinly sliced red onions, chopped cilantro, and minced aji limo chili. Toss gently.
- Serve immediately on a chilled plate with boiled sweet potato and corn on the cob.
Common questions
Can I substitute the white fish in ceviche with another type of fish or seafood?
Yes. Use very fresh, firm, mild fish like sea bass, flounder, halibut, snapper, or corvina. You can also use shrimp or scallops, but cut them smaller and marinate only until just opaque to avoid a rubbery texture.
How long should the fish marinate in lime juice for classic Peruvian ceviche?
Usually 5–10 minutes for 2 cm fish cubes is enough. The fish should turn opaque on the outside but stay tender inside. Marinating too long can make it tough and overly sour, especially with small pieces.
What are the most common mistakes when making ceviche?
Using fish that isn’t extremely fresh, marinating too long, cutting uneven pieces, or adding too much onion and chile too early. Also avoid metal bowls; use glass or ceramic, and keep everything very cold for the cleanest flavor and texture.
Can I make ceviche ahead of time or store leftovers?
Ceviche is best eaten immediately. Once marinated, the fish keeps cooking in the acid and quickly becomes tough. If you must store it, refrigerate it for no more than a few hours, but expect the texture and flavor to decline.
What should I serve with Peruvian ceviche besides sweet potato and corn?
Traditional sides are boiled sweet potato and corn on the cob, but you can also serve it with cancha, lettuce, avocado, or toasted corn. Keep the sides simple and cool so they balance the bright, acidic ceviche without overpowering it.