Ceviche is the pride of Peruvian cuisine. Raw fish is “cooked” in the acid of fresh lime juice, mixed with red onion, chilli and coriander, and served ice cold with sweet potato and corn. It is zesty, light and perfect for hot days.
Why You Will Love This Peruvian Ceviche
- Bright, tangy and refreshing with almost no fat
- Ready in 30 minutes without turning on the stove
- High in protein and naturally gluten free
Ingredient Notes
Fish: Use the freshest firm white fish you can find, such as sea bass or snapper. Lime juice: Squeeze it fresh, because bottled juice tastes flat. Sweet potato and corn: Traditional sides that balance the acidity with sweetness.
Tips for Perfect Ceviche
Cut the fish into even cubes, soak the onion in cold water to reduce its sharpness, and cure the fish for only 15 to 20 minutes. The cubes should be opaque outside and slightly translucent in the centre. Serve right away, because ceviche turns tough if left too long.
Food Safety
Always buy sashimi-grade fish from a trusted seller and keep it cold. Pregnant women and people with weak immunity should avoid raw fish dishes. Serve within 30 minutes of mixing and do not store leftovers.
Frequently Asked Questions
Is ceviche safe to eat since the fish is not cooked with heat?
The citrus juice firms and whitens the fish, but it does not kill all bacteria the way cooking does. Use very fresh, high-quality fish bought from a trusted seller and keep it cold. Pregnant women, young children and people with weakened immune systems should avoid raw fish.
Which fish is best for ceviche?
Firm, white, mild saltwater fish such as sea bass, snapper or halibut work well. Ask your fishmonger for fish suitable for raw preparations.
How long should the fish marinate in lime juice?
Typically 10 to 20 minutes. A shorter time leaves the fish tender and just opaque outside, while longer marinating makes it firmer and more cooked-looking.
What is “leche de tigre”?
It is the tangy, spicy marinade of lime juice, onion, chilli, garlic and fish juices left in the bowl. In Peru it is served as a drink or sipped from the dish.
What is traditionally served with ceviche?
Sweet potato, corn (choclo), toasted corn kernels (cancha) and red onion are the classic accompaniments.
Can I make it ahead?
Ceviche is best eaten shortly after preparing. Prep the vegetables and sauce ahead, but marinate the fish just before serving to keep its texture.
More Recipes You Will Love
- Classic Guacamole: creamy avocado dip
- Chicken Tacos: juicy spiced chicken in corn tortillas
- Brazilian Lemonade (Limonada Suica): creamy, tangy limeade
- Vietnamese Fresh Spring Rolls: light, fresh rolls with a dipping sauce
Peruvian Ceviche
Description
Ceviche is Peru's national dish: cubes of very fresh white fish cured in lime juice with red onion, chilli and coriander, and served with boiled sweet potato and corn. The citrus firms the fish and turns it opaque without any heat, giving a bright, tangy and refreshing result. This recipe covers the correct curing time and the soaked-onion trick so the dish tastes clean, not harsh.Ingredients (serves 4)
For the Ceviche
Aromatics
To Serve
Instructions
-
Chill the Bowl and Keep the Fish Cold
Put a glass or stainless steel mixing bowl in the freezer to chill, and keep the 500 g of fish in the fridge until the moment you cut it. Plan to make the ceviche just before you eat.Tip: Ceviche relies on very fresh, sashimi-grade fish kept cold the whole time. Buy it from a trusted seller on the day, and do not leave it out on the counter. -
Boil the Sweet Potato
Put the whole sweet potato in a pot, cover with cold water and a pinch of salt, bring to a boil and cook for 20 to 25 minutes, until a knife slides in easily. Drain and leave to cool.Tip: Peruvian ceviche is always served with a cooked sweet potato, as its sweetness balances the sharp lime. Boiling it whole keeps it from going watery. -
Boil the Corn
In a separate pot of boiling water, cook the corn on the cob for 8 to 10 minutes, until the kernels are tender and bright yellow. Drain and leave to cool.Tip: Large-kernel Peruvian corn (choclo) is traditional. Sweetcorn on the cob is a good substitute. -
Slice the Sweet Potato and Corn
Peel the cooled sweet potato and cut it into rounds about 1 cm thick. Cut the corn into 2.5 cm (1 inch) pieces and set both aside on a plate for serving.Tip: Serve them at room temperature. Neither needs to be hot, and both should be cooled before they go next to the fish. -
Slice and Soak the Onion
Slice the red onion as thinly as you can and place it in a bowl of cold water with a couple of ice cubes. Soak for 5 minutes, then drain well and pat dry with paper towels. This removes the harsh bite.Tip: Adding ice cubes to the water keeps the onion crisp. Pat it dry so it does not dilute the ceviche juices. -
Squeeze the Limes
Squeeze about 8 to 10 limes to get 1 cup (240 ml) of juice, and strain out any pips. Use the juice straight away.Tip: Squeeze the limes just before using them, as juice that sits turns bitter. Squeeze gently so you do not press out the bitter oils from the pith. -
Mince the Chilli and Chop the Coriander
Remove the seeds from the 1 chilli and mince it very finely. Chop 1/2 cup of fresh coriander.Tip: Aji amarillo is traditional, but any fresh green chilli works. Remove the seeds for less heat, and wash your hands after handling the chilli. -
Cut the Fish into Cubes
Pat the fish dry with paper towels. Check for any remaining bones or skin and remove them. Cut the fish into even 2 cm (3/4 inch) cubes, returning it to the fridge until you are ready to mix.Tip: Cut the fish into cubes of the same size so they all cure at the same speed. Firm white fish like sea bass, halibut or snapper works best. -
Season the Fish
Place the cubed fish in the chilled bowl. Sprinkle with 1 teaspoon of salt and add the minced chilli. Toss gently with a spoon.Tip: Use a non-reactive bowl, such as glass or stainless steel, because lime juice reacts with aluminium. -
Cure in Lime Juice
Pour the lime juice over the fish so that the cubes are submerged, and mix gently. Leave to cure for 15 to 20 minutes, stirring once halfway through, until the fish turns opaque and white on the outside.Tip: Cut one cube open to check. It should be white on the outside and still slightly translucent in the centre. Do not leave it longer than 20 minutes, or it will turn rubbery and chalky. -
Fold in the Onion and Coriander
Fold the drained onion and chopped coriander into the ceviche. Taste a piece of fish and a little juice, and add a pinch of salt or a squeeze more lime if needed.Tip: The marinade left in the bowl is known as leche de tigre and is delicious. Some people drink it from a small glass. -
Serve Immediately
Spoon the ceviche with its juices into chilled bowls and serve straight away, with the sweet potato rounds and corn on the side.Tip: Serve within 30 minutes of mixing for the best texture. Pregnant women and people with weak immunity should avoid raw fish dishes.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 1.5g3%
- Saturated Fat 0.3g2%
- Cholesterol 55mg19%
- Sodium 480mg20%
- Potassium 900mg26%
- Total Carbohydrate 17.5g6%
- Dietary Fiber 3g12%
- Sugars 7g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use very fresh sashimi grade fish only. Serve within 30 minutes so the fish stays tender and does not turn rubbery. Always buy fish from a trusted seller and keep it refrigerated until the moment you use it. Pregnant women and people with weak immunity should avoid raw fish dishes.Frequently Asked Questions
Is the fish really cooked in ceviche?
The acid in the lime juice firms the protein and changes the texture, but it does not cook the fish with heat. Always use very fresh, sushi-grade fish from a trusted seller.
Which fish is best for ceviche?
Firm, white, mild fish such as sea bass, halibut, snapper or tilapia works well.
How long can ceviche sit?
Serve within 30 minutes of mixing. Longer curing makes the fish rubbery and chalky.