PeruvianStarterGluten-FreeDairy-Free

Peruvian Ceviche

Name: Peruvian Ceviche
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Peruvian
Ingredients: 1 lb fresh sea bass or corvina, cut into 3/4-inch cubes; 1 cup freshly squeezed lime juice (about 10-12 limes); 1/2 medium red onion, thinly sliced into half-moons; 1 ají amarillo pepper, seeded and minced (or 2 tbsp ají amarillo paste); 2 cloves garlic, minced; 1/4 cup fresh cilantro, roughly chopped; 1 tsp kosher salt; 1/4 tsp freshly ground black pepper; 1 small stalk celery, thinly sliced; 2 medium sweet potatoes, boiled and sliced into rounds; 2 ears Peruvian choclo corn (or regular corn on the cob), boiled and cut into rounds; Cancha (toasted corn nuts) for serving

Raw fish transformed into something magical by vibrant lime juice, creating a delicate, silky texture with bright citrus bite. Ají amarillo pepper and garlic add depth, while fresh cilantro and red onion provide pops of color and crunch. Perfect for impressing guests at a dinner party or bringing coastal flavors to any special occasion.

Prep

25 minutes

Cook

0 minutes

Total

25 minutes

Serves

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Ingredients

Units

Instructions

1
Rinse the red onion slices in cold water to remove some of their sharpness, then soak in salted ice water for 10 minutes. Drain and set aside.
2
In a large glass or ceramic bowl, combine the cubed fish with the minced garlic and salt. Toss gently to distribute evenly.
3
Pour the fresh lime juice over the fish, ensuring all pieces are submerged. Let the fish cure for 3-5 minutes for a silky texture, or up to 15 minutes for a firmer, more opaque result.
4
Add the drained red onion, minced ají amarillo, sliced celery, and black pepper to the bowl. Gently fold everything together to combine.
5
Taste the leche de tigre (the citrus marinade) and adjust salt and heat as needed. Fold in the fresh cilantro.
6
Serve immediately in shallow bowls with generous amounts of leche de tigre. Accompany with sliced boiled sweet potato, choclo corn rounds, and a handful of cancha on the side.

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Peruvian Ceviche

Prep

25 minutes

Cook

0 minutes

Total

25 minutes

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Rinse the red onion slices in cold water to remove some of their sharpness, then soak in salted ice water for 10 minutes. Drain and set aside.
2
In a large glass or ceramic bowl, combine the cubed fish with the minced garlic and salt. Toss gently to distribute evenly.
3
Pour the fresh lime juice over the fish, ensuring all pieces are submerged. Let the fish cure for 3-5 minutes for a silky texture, or up to 15 minutes for a firmer, more opaque result.
4
Add the drained red onion, minced ají amarillo, sliced celery, and black pepper to the bowl. Gently fold everything together to combine.
5
Taste the leche de tigre (the citrus marinade) and adjust salt and heat as needed. Fold in the fresh cilantro.
6
Serve immediately in shallow bowls with generous amounts of leche de tigre. Accompany with sliced boiled sweet potato, choclo corn rounds, and a handful of cancha on the side.

Reviews

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