Peruvian Ceviche

Peruvian Ceviche

Fresh fish "cooked" in citrus with onions and aji peppers

30 minutes
6 servings
12 ingredients
EasyPeru

Peru's national dish showcases the country's incredible seafood and citrus. The acid from lime juice "cooks" the fish, creating a refreshing dish that captures the essence of Peruvian coastal cuisine.

Ingredients

  • 2 lbs fresh white fish, cubed
  • 1 cup fresh lime juice
  • 1 red onion, thinly sliced
  • 2 aji amarillo peppers, minced
  • 1 inch ginger, grated
  • 2 cloves garlic, minced
  • 1 sweet potato, boiled and sliced
  • 1 ear corn, boiled and sliced
  • 1/4 cup cilantro, chopped
  • Salt to taste
  • Lettuce leaves for serving
  • Cancha (toasted corn) for garnish

Allergens

fish

Instructions

  1. 1

    Cut fish into 1/2-inch cubes, removing any bones

  2. 2

    Place fish in glass bowl, season with salt

  3. 3

    Add lime juice to completely cover fish

  4. 4

    Add minced aji peppers, ginger, and garlic

  5. 5

    Marinate 15-20 minutes until fish turns opaque

  6. 6

    Add sliced onions and half the cilantro

  7. 7

    Adjust seasoning with salt and more lime if needed

  8. 8

    Serve immediately with sweet potato, corn, and cancha

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Nutrition (per serving)

220
Calories
28g
Protein
18g
Carbs
4g
Fat

Tags

LimaCoastal Peru
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