Peruvian Ceviche
Sea-fresh white fish cured in lime juice with red onion, ají, and cilantro. Bright, clean, and absolutely Peruvian. Serve cold with sweet potato and toasted corn.
- Total time:
- 20 min
- Servings:
- 4
- Per serving:
- 220 kcal
- Cost per serving:
- $6.40
- Difficulty:
- easy
Step-by-step
Soak sliced red onion in cold water 5 minutes. Drain. This tames the sharpness.
Cut fish into 1/2-inch cubes. Place in a glass bowl.
Pour lime juice over to fully cover. Stir gently. Add salt.
Add garlic and ají. Marinate 8 to 12 minutes (longer = more cured, firmer fish).
10 min timer
Fold in drained onion, cilantro, pepper.
Plate over lettuce leaves. Tuck sweet potato slices alongside. Sprinkle with corn nuts. Serve immediately.
Cook's tip
Fish must be sushi-grade fresh. Frozen-then-thawed is fine and actually recommended for parasite safety.
Storage
Best within 2 hours of curing. Fish gets rubbery if it sits too long in lime.
Freezer: Do not freeze cured fish.
Nutrition per serving
- Calories
- 220
- Protein
- 24g
- Carbs
- 22g
- Fat
- 4g
- Fiber
- 3g
- Sugar
- 6g
- Sat Fat
- 0.5g
- Sodium
- 520mg
Estimates based on USDA FoodData Central. See our nutrition disclaimer.
Frequently asked questions
No aji amarillo?
Sub with serrano or jalapeño plus a pinch of turmeric for the yellow color. Different flavor but still bright.
Shrimp instead?
Sub raw peeled shrimp, cut into bite-size pieces. Cures faster, 5 to 7 minutes is plenty.
Reviews
Marcus B.
1 week ago
First time cooking this and the timing notes saved me. Did not lift the lid once. The crust at the bottom was the best part.
✓ Would make again
Aisha K.
2 weeks ago
Loved it but added an extra scotch bonnet — we like it spicy. Recipe scales well, made a double batch.
✓ Would make again
Tola O.
3 days ago
Made this for Sunday lunch — the smoky bottom turned out perfect. Family demolished the pot in twenty minutes.
✓ Would make again
Reviews shown are illustrative pre-launch. Real user reviews appear here as the community grows.
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