Entree: Peru – Lima – Ceviche Peruano (Classic Peruvian Fish Ceviche) (Classic Peruvian fish ceviche)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 10 min

Total 15 min

Ingredients

- 1 lb (454 g) firm white fish (corvina/sea bass), cut into 1/2-inch (1 cm) cubes
- 1 cup (240 ml) freshly squeezed lime juice (about 8–10 limes)
- 1/4 cup (60 ml) cold water
- 1 small red onion, thinly sliced (approx. 4 oz (115 g))
- 1–2 ají limo or jalapeño peppers, seeded and minced
- 1/2 cup (15 g) fresh cilantro, chopped
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) ground black pepper
- 1 medium sweet potato, boiled until tender and sliced (for serving)
- 1/2 cup (60 g) cancha (toasted Peruvian corn) or toasted corn nuts (for serving)
- Lettuce leaves (for serving)

Instructions

1. Pat the fish cubes dry and place in a non-reactive bowl. Add the cold water and pour the lime juice over the fish so it is fully submerged.
2. Add the minced ají and a pinch of salt, stir gently, and let the fish cure in the refrigerator for 6–10 minutes, until the fish turns opaque but remains tender.
3. While the fish cures, rinse the sliced onion in cold water for 30 seconds to soften sharpness, then drain.
4. When the fish is opaque, drain about half of the lime juice (leave some for flavor), add the rinsed onion, chopped cilantro, remaining salt and pepper, and toss gently to combine.
5. Arrange lettuce on a platter, place slices of boiled sweet potato alongside, mound the ceviche in the center and sprinkle cancha over the top. Serve immediately.