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Classic Peruvian Ceviche
Traditional dish · Peruvian
A vibrant and refreshing dish where fresh raw fish is 'cooked' in lime juice, mixed with onions, chili, and cilantro. This is the quintessential ceviche experience.
Ingredients
- Firm white fish (e.g., sea bass, corvina, sole)1 lb
- Fresh lime juice1 cup
- Red onion, thinly sliced1/2 medium
- Aji amarillo paste (optional, for authentic flavor)1-2 tbsp
- Fresh cilantro, chopped1/4 cup
- Saltto taste
- Black pepperto taste
- Sweet potato, boiled and sliced (for serving)1 medium
- Large kernel corn (choclo), boiled (for serving)1/2 cup
Steps
- 1
Cut the fish into bite-sized cubes (about 1/2 inch).
- 2
Place the fish in a non-reactive bowl.
- 3
Add the thinly sliced red onion and chopped cilantro.
- 4
Pour the fresh lime juice over the fish, ensuring it's fully submerged. Add aji amarillo paste if using.
- 5
Season with salt and black pepper to taste. Gently mix.
- 6
Let the ceviche marinate in the refrigerator for 10-20 minutes, or until the fish turns opaque and is 'cooked' through by the acidity of the lime juice. Do not over-marinate.
- 7
Serve immediately, accompanied by slices of boiled sweet potato and boiled choclo corn.
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