Peruvian Ceviche

Peru’s national dish is a fresh, vibrant, zesty, and perfectly balances the bright acidity of lime with the delicate sweetness of fresh fish. It’s a dish that brings people together, whether at a beachside restaurant in Lima or a family gathering in the Andes.

Classic Peruvian Ceviche (Serves 4)

Ingredients:

For the ceviche:

• 600g (1.3 lbs) fresh white fish (such as sea bass, corvina, or tilapia) – very fresh, cut into 1.5 cm cubes

• 1 large red onion, thinly sliced

• 2–3 aji amarillo (Peruvian yellow chili) or 1–2 rocoto peppers (or substitute with jalapeño), finely chopped

• 1 bunch fresh cilantro, chopped

• Juice of 8–10 limes (about 1 cup / 240 ml) – key for “cooking” the fish

• 1–2 garlic cloves, minced

• Salt to taste

To serve:

• 1 large sweet potato, boiled and sliced

• 1 cup Peruvian corn (choclo) or regular corn kernels, boiled

• Lettuce leaves (optional)

Extra lime wedges

Step-by-Step Method:

Prepare the fish: Cut the fresh fish into small cubes. Place in a large glass or ceramic bowl. Add salt and minced garlic.

“Cook” the fish: Pour the fresh lime juice over the fish until fully submerged. Gently mix and let it marinate for 10–15 minutes (the acid will turn the fish opaque — this is the traditional “cooking” process).

Add the flavor: Add the thinly sliced red onion, chopped chili, and most of the cilantro. Mix gently. Taste and adjust salt or lime if needed. Let it rest another 5 minutes.

Prepare the sides: While the ceviche marinates, boil the sweet potato and corn until tender. Cool and slice the sweet potato.

Serve immediately: Spoon the ceviche into bowls or a large platter. Serve with slices of sweet potato, corn, and extra cilantro on top. Add lettuce if desired.

Pro Tip: Ceviche is best eaten fresh — don’t let it sit too long after mixing, as the fish can become too soft.

This dish is light, healthy, and explodes with flavor. It’s perfect for hot days or special occasions!