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Peruvian Ceviche

A fresh, vibrant dish bursting with flavor, perfect for light yet filling meals. This protein-packed ceviche is ideal for health-conscious eaters looking for a balanced option.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Seafood
Cuisine: Latin American, Peruvian
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh fish (such as tilapia or sea bass) Choose the freshest fish for the best flavor and texture.
  • 1 cup fresh lime juice Key for marinating and bringing out flavors.
  • 1 small red onion, thinly sliced Adds crunch and sharpness to balance the dish.
  • 1-2 ají amarillo or jalapeño peppers, sliced For a touch of heat; adjust based on heat tolerance.
  • 1 cup fresh cilantro, chopped Adds freshness and a distinct flavor.
  • Salt to taste Essential for enhancing flavors.
  • 1 sweet potato, boiled and sliced (optional) Adds a satisfying, sweet balance and helps with portion control.
  • 1 ear corn, boiled and sliced (optional) Adds a delightful crunch and sweetness.

Method
 

Preparation
  1. In a large bowl, add the fish cubes and pour in the fresh lime juice. Let it marinate for about 15-20 minutes until the fish appears opaque and slightly firm.
  2. Once the fish is marinated, gently add the sliced red onion and your choice of ají amarillo or jalapeño peppers. Mix everything until well combined, allowing the flavors to meld.
  3. Add the chopped cilantro to the mixture. This will introduce a fresh herbaceous note, balancing the acidity from the lime juice.
  4. Finally, season your ceviche with salt to taste. Start with a pinch and adjust based on your preference, ensuring not to overpower the natural flavors.
  5. For an entertaining twist, plate the ceviche alongside slices of boiled sweet potato and corn if desired.

Notes

Store any uneaten ceviche in an airtight container in the refrigerator for up to a day. Avoid freezing as the texture of the fish can alter once thawed. Use glass or ceramic bowls for marinating.