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Loading...Classic Peruvian fish ceviche is the signature dish of Lima, where ultra-fresh white fish is gently cured in an intensely acidic lime juice bath flavored with aji chili, garlic, and cilantro. Served with boiled sweet potato and Andean corn, it balances bright citrus heat with cooling, starchy sides for an iconic coastal plate.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 280 kcalCalories
- 5 gFat
- 1 gSaturated Fat
- 28 gCarbs
- 4 gFiber
- 6 gSugar
- 26 gProtein
- 380 mgSodium
- 720 mgPotassium
- 60 mgCalcium
- 2 mgIron
- 35 mgVitamin C
- 850 mcgVitamin A
Ingredients
For the ceviche
- 1 lb fresh skinless white fish (sea bass, sole, or flounder), cut into 3/4-inch cubes
- 1 cup fresh lime juice (from 8-10 Persian limes)
- 2 cloves garlic, finely minced
- 1-2 aji limo or habanero chilies, finely minced
- 1 tbsp aji amarillo paste
- 1 large red onion, very thinly sliced
- 1/2 cup fresh cilantro leaves, chopped
- 1 tsp fine sea salt
For serving
- 1 large sweet potato, boiled and cut into wedges
- 1 cup cooked choclo (Peruvian corn) or canned hominy, warmed
- 4-6 butter lettuce leaves
- 1 tbsp extra virgin olive oil
- Lime wedges, for serving
Directions
- Place the sliced red onion in a bowl of cold water and soak for 10 minutes to mellow its sharpness; drain well before using.
- In a large glass or ceramic bowl, whisk together the fresh lime juice, minced garlic, minced aji chili, aji amarillo paste, and salt until combined.
- Add the cubed fish to the lime mixture and stir gently to coat every piece. Marinate for 10-15 minutes, until the flesh turns opaque and flakes gently when pressed.
- Stir in the drained red onion, chopped cilantro, and a few grinds of black pepper. Let the mixture rest 2-3 minutes so the flavors meld.
- Taste and adjust the seasoning with additional salt or minced chili as desired; the brine should be assertive and tangy.
- Arrange the butter lettuce leaves on a platter or individual plates as a bed for the ceviche.
- Spoon the ceviche onto the lettuce, drizzle with olive oil, and serve immediately alongside the warm sweet potato wedges and corn.
- Finish each portion with a spoonful of the leche de tigre (the citrusy marinade) and extra lime wedges on the side.
Cook’s Notes
- Use the freshest sushi-grade fish you can find – it never touches heat, so quality is everything.
- Do not marinate longer than 20 minutes or the fish will become mushy and chalky in texture.
- Save the leftover leche de tigre; it is delicious sipped from a shot glass or used as a base for a next-day seafood sauce.
- Aji amarillo paste provides authentic fruity color and heat, but you can substitute a mild yellow curry paste in a pinch.
- The traditional sweet potato and corn sides are not optional – their sweetness and starch balance the aggressive lime acidity that defines this dish.
