Classic Peruvian Fish Ceviche

Fresh White Fish Cured in Citrus Juices with Red Onion, Ají Chili & Cilantro

PREP TIME
15 mins

MARINATE
10–15 mins

SERVINGS
4 servings

CALORIES
~180 kcal

About This Dish

Classic Peruvian Fish Ceviche is a celebrated Latin American dish where fresh, raw fish is ‘cooked’ without heat using the citric acid of lime juice (denaturing the proteins). Crisp red onions, spicy chilies, and fresh cilantro create a vibrant, refreshing dish balanced by side servings of sweet potato and corn.

Ingredients

• 1½ lbs (700g) sushi-grade fresh white fish fillets (sea bass, flounder, red snapper, or mahi-mahi), cut into ½-inch cubes

• ¾ cup freshly squeezed lime juice (approx. 6–8 limes)

• 1 small red onion, very thinly sliced

• 1–2 ají limo, habanero, or jalapeño peppers, seeded and finely minced

• ⅓ cup fresh cilantro leaves, finely chopped

• 1 tsp sea salt (or to taste)

• ½ tsp freshly cracked black pepper

• 1 clove garlic, finely grated or crushed

• Accompaniments 1 cooked sweet potato (sliced), 1 cup steamed corn/choclo, and tortilla chips or plantain chips

Step-by-Step Instructions

1. Prep Fish & Chill: Cut the fresh fish fillets into uniform ½-inch cubes. Place in a glass or stainless steel bowl set over an ice bath to keep cold.

2. Tame Red Onions: Soak the thinly sliced red onions in ice-cold water for 10 minutes to remove harsh bitterness and retain crispness. Drain and pat dry.

3. Citrus Marinade: Add minced garlic, sea salt, black pepper, and minced chilies directly to the diced fish. Pour the freshly squeezed lime juice over the fish, ensuring all pieces are submerged.

4. Short Curing Process: Gently toss and let marinate in the refrigerator for 10 to 15 minutes max. The fish will turn opaque on the outside while staying tender inside.

5. Assemble & Serve: Fold in the drained red onions and chopped cilantro. Serve immediately in chilled bowls accompanied by sweet potato slices, corn, and tortilla chips.

Chef’s Tips for Perfect Ceviche

• Use High-Quality Fish: Because heat isn’t used, always purchase fresh, high-grade ocean white fish. Avoid previously frozen fish that yields excess liquid.
• Do Not Over-Marinate: Leaving fish in lime juice for longer than 20–30 minutes breaks down muscle fibers completely, causing the fish to become tough and rubbery.
• Squeeze Limes Gently: Squeeze limes gently using a manual citrus press; over-squeezing forces bitter oils out of the rind into the juice.
• Leche de Tigre (Tiger’s Milk): The leftover citrus marinade enriched with fish juices, chili, and cilantro is called ‘Leche de Tigre’—traditionally served in a shot glass alongside the ceviche!

Recipe Overview: Classic Peruvian Fish Ceviche

Prep Time: 15 minutes
Curing/Marinating Time: 10–15 minutes
Total Time: ~30 minutes
Serving Quantity: 4 servings
Estimated Calories: ~180 kcal per serving

Ingredients Summary

Fish Base: 1½ lbs (700g) sushi-grade fresh white fish (sea bass, flounder, red snapper, or mahi-mahi), cut into ½-inch cubes
Citrus Curing Liquid: ¾ cup freshly squeezed lime juice (approx. 6–8 limes)
Aromatics & Vegetables: 1 small red onion (thinly sliced), 1–2 ají limo or habanero peppers (seeded & minced), ⅓ cup fresh cilantro (chopped), 1 clove garlic (grated)
Seasoning: 1 tsp sea salt, ½ tsp black pepper
Traditional Accompaniments: Cooked sweet potato slices, steamed corn (choclo), and plantain or tortilla chips. Classic Peruvian Fish Ceviche