Delicious Peruvian Ceviche Recipe: A Peru Classic With A Citrus Splash

This Peruvian ceviche recipe combines flavorful fish bathed in citrus juices balanced out by a mixture of sweet potato, corn, and onion.

Ceviche may be the most dish in Peru. Peruvian ceviche, also known locally as cebiche, is quite different from ceviche found in other countries. The dish is so central to Peruvian culture and identity that it has been declared a part of the country’s national heritage. It even has a holiday named in its honor.

The Peru Ceviche holiday is June 28 in case you were interested.

Traditional Peruvian ceviche recipes involve marinating chunks of raw fish in a mixture of key lime, bitter orange, or both. The marinade is combined with sliced onions, chili peppers, and salt and pepper. The recipe for Peruvian ceviche is traditionally made with sea bass, however, it’s more common these days for it to be made with white fish such as Sole, Fluke, Flounder, or Grouper.

Among the most popular food in Peru, ceviche is typically served with corn-on-the-cob along with slices of cooked sweet potato. Although there are a number of regional variations to the dish throughout the country.

If you’re looking for the best Peruvian ceviche in the country, you may have to dine around. This dish is a national treasure and can be found nearly everywhere. But the seaside capital of Lima is particularly well known for having ultra-fresh and delicious servings. However. if you’re not in Lima currently this Peruvian ceviche recipe will let you enjoy the delightful flavors from your own kitchen.

What Is Peruvian Ceviche?

Peruvian Ceviche Pauruano is made by infusing raw seafood (typically white fish such as sea bass, cod, or sole) in rich citrus from key lime and/or bitter orange. The dish is popular throughout Peru but is most commonly found in cities near the Pacific coast.

Every great recipe for Peruvian ceviche starts with fresh fish. The fresher the better. The fish is denatured (which involves changing the structure of the proteins) through the use of citric acid. For this Peruvian ceviche recipe, we’ll use Mahi Mahi and lime juice to “cook” the delicate fish.

Authentic Peruvian ceviche usually has Aji peppers added to boost flavor. These can be tough to find outside of South America, so if you can’t find Aji peppers you can substitute chili peppers or Habanero peppers for a little spice.

Authentic Peruvian Fish Ceviche Recipe

Authentic Peruvian Ceviche Recipe

Yield: 6 servings

Prep Time: 20 minutes

Cook Time: 9 minutes

Additional Time: 30 minutes

Total Time: 59 minutes

This Peruvian ceviche recipe combines flavorful fish bathed in citrus juices balanced out by a mixture of sweet potato, corn, and onion.

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Ingredients

Ceviche

• 2 lbs fresh Mahi-Mahi fish fillet (can be substituted for sea bass, sole, grouper, or other white fish). Washed, dried, and cut into 2 inch cubes of equal size. Remove any skin, scales, or spines.
• 6 large lemons. Juiced with seeds and pulp removed.
• 6 large limes. Juiced with seeds and pulp removed.
• 1 small Spanish onion
• 3 medium aji peppers
• 1/2 cup fresh coriander
• 1 tsp fresh ginger. Grated.
• Himalayan pink salt to taste (can be substituted for table salt, kosher salt, or sea salt)

Side Dishes

• 2 medium sweet potatoes
• 6 cobs of fresh corn

Instructions

1. In a large bowl add fish and combined lemon and lime juices. Ensure that all of the meat is covered by the juice. Gently stir the meat to ensure all exposed meat is coated in juice. Cover and store, refrigerated, for 20-30 minutes.
2. Peel and cut potatoes into 2-inch pieces. Place in a steamer until tender (approx. 30-minutes).
3. Wash the peppers. Slice down the center and remove seeds and veins. Cut the pepper into small squares.
4. Peel the onion and cut it into 1/4 inch strips.
5. Finely cut the coriander.
6. Boil water for corn.
7. Once the fish has chilled and denatured (the flesh should be opaque and flakey), add onion, chili, coriander, grated ginger, and a pinch of salt. Stir to combine.
8. Cover ceviche and refrigerate for 10 minutes.
9. While ceviche is chilling boil corn until tender-crisp.
10. Remove the ceviche from the refrigerator and divide it between plates. Serve with sweet potatoes and corn. Sprinkle with coriander and aji limo chili pepper.

Notes

The fresher the fish, the better this Peruvian ceviche recipe will taste.

Try different ways of presenting the fish. Try draining the excess liquid (which is called leche de tigre), dividing the ceviche, and then pouring the leche de tigre over the presented dishes..

Nutrition Information:

Yield: 6
Amount Per Serving:Calories: 400

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