Peruvian Ceviche

Name: Peruvian Ceviche
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 8.6 half 1 pound fresh white fish (such as sea bass, flounder, or sole), skinless and boneless; 4.3 mg 1 red onion, thinly sliced; 2.6 dash 1 cup fresh lime juice (about 8-10 limes); 7.3 kg 2 tablespoons ají amarillo paste; 8.1 oz 1/4 cup chopped fresh cilantro; 6.5 bottle 1-2 aji limo peppers, thinly sliced (optional, for extra heat); 5.8 whole Salt and freshly ground black pepper to taste; 4 qt Cooked sweet potato slices, for serving; 9.4 fl oz Choclo (Peruvian corn), for serving; 7.1 dash Lettuce leaves, for serving

By Sean Young

November 11, 2025

5149 views

This vibrant Peruvian Ceviche recipe features fresh fish marinated in citrus juices, seasoned with ají amarillo, red onion, cilantro, and aji limo peppers. The acidity of the lime juice "cooks" the fish, resulting in a tender and flavorful dish that is both refreshing and zesty. This classic dish is perfect as an appetizer or light meal, embodying the essence of Peruvian cuisine with its bright flavors and fresh ingredients. The combination of the tangy citrus, the heat from the peppers, and the freshness of the fish creates an unforgettable culinary experience. Serve with sweet potato and choclo (Peruvian corn) for a complete and authentic taste of Peru.

Ingredients

1 pound fresh white fish (such as sea bass, flounder, or sole), skinless and boneless - 8.6 half
1 red onion, thinly sliced - 4.3 mg
1 cup fresh lime juice (about 8-10 limes) - 2.6 dash
2 tablespoons ají amarillo paste - 7.3 kg
1/4 cup chopped fresh cilantro - 8.1 oz
1-2 aji limo peppers, thinly sliced (optional, for extra heat) - 6.5 bottle
Salt and freshly ground black pepper to taste - 5.8 whole
Cooked sweet potato slices, for serving - 4.0 qt
Choclo (Peruvian corn), for serving - 9.4 fl oz
Lettuce leaves, for serving - 7.1 dash

Cooking Steps

Step 1

Cut the fish into small, bite-sized pieces (about 1-inch cubes). Place the fish in a glass bowl.

Step 2

Thinly slice the red onion into half-moons. Rinse the sliced onions under cold water to reduce their sharpness. Drain well and set aside.

Step 3

Juice the limes until you have about 1 cup of fresh lime juice. It's essential to use fresh lime juice for the best flavor.

Step 4

Pour the lime juice over the fish, ensuring all the pieces are submerged. Add the sliced red onions, minced ají amarillo paste, chopped cilantro, and sliced aji limo peppers (if using). Season with salt and freshly ground black pepper to taste.

Step 5

Gently mix all the ingredients together, ensuring the fish is well coated with the marinade. Cover the bowl and refrigerate for about 15-20 minutes, or until the fish turns opaque and appears "cooked" by the acidity of the lime juice.

Step 6

Taste the ceviche and adjust the seasoning if needed. You can add more salt, pepper, or aji limo peppers for extra heat.

Step 7

Serve the ceviche immediately. Traditionally, it is served with slices of cooked sweet potato, choclo (Peruvian corn), and lettuce leaves. Garnish with extra cilantro and a drizzle of the marinade, known as "leche de tigre".

# Healthy # Grilled # Easter

Peruvian Ceviche

By Sean Young

November 11, 2025

5149 views

Ingredients

1 pound fresh white fish (such as sea bass, flounder, or sole), skinless and boneless - 8.6 half
1 red onion, thinly sliced - 4.3 mg
1 cup fresh lime juice (about 8-10 limes) - 2.6 dash
2 tablespoons ají amarillo paste - 7.3 kg
1/4 cup chopped fresh cilantro - 8.1 oz
1-2 aji limo peppers, thinly sliced (optional, for extra heat) - 6.5 bottle
Salt and freshly ground black pepper to taste - 5.8 whole
Cooked sweet potato slices, for serving - 4.0 qt
Choclo (Peruvian corn), for serving - 9.4 fl oz
Lettuce leaves, for serving - 7.1 dash

Cooking Steps

Step 1

Cut the fish into small, bite-sized pieces (about 1-inch cubes). Place the fish in a glass bowl.

Step 2

Thinly slice the red onion into half-moons. Rinse the sliced onions under cold water to reduce their sharpness. Drain well and set aside.

Step 3

Juice the limes until you have about 1 cup of fresh lime juice. It's essential to use fresh lime juice for the best flavor.

Step 4

Step 5

Step 6

Taste the ceviche and adjust the seasoning if needed. You can add more salt, pepper, or aji limo peppers for extra heat.

Step 7

Reviews (20 Reviews)

Jessica Brown4

Delicious ceviche! The aji limo peppers added a nice kick. I served it with sweet potato, just like the description said, and it was a perfect pairing. The missing instructions made it a little difficult.

Kevin Anderson5

This ceviche recipe is a winner! The flavors are incredibly fresh and vibrant. The aji limo adds a delightful heat. The best ceviche I've ever tasted!

Ashley Miller5

Absolutely incredible! The fresh fish was cooked to perfection by the citrus, and the flavors were sensational. The combination of the cilantro and onions was just right. I've made it twice already!

Nicole Garcia4

Really tasty ceviche! The use of fresh ingredients is evident. The flavor of the fish paired with the citrus and the ají amarillo was perfect! Needs more instructions.

Amanda Garcia2

Unfortunately, this didn't work out for me. The fish was too mushy, and the overall flavor was off. Perhaps I used the wrong type of fish? I might need more instructions.