Authentic Peruvian Ceviche
Fresh fish marinated in citrus juices with onions, cilantro, and aji peppers for a refreshing dish.
20 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 1 lb fresh white fish (sea bass or flounder)
- 1 cup freshly squeezed lime juice
- 1 red onion, thinly sliced
- 1 aji amarillo pepper, finely chopped
- 1/2 cup chopped cilantro
- 1 sweet potato, boiled and sliced
- 1 ear of corn, boiled and cut into rounds
- Salt to taste
- Ice cubes (for serving)
Nutrition Facts
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Instructions
Cut the fish into 1-inch cubes and place in a glass or ceramic bowl. Avoid using metal as it can react with the citrus.
Pour the lime juice over the fish, ensuring all pieces are fully submerged. The acid will 'cook' the fish.
Add the sliced red onion, aji amarillo pepper, and half of the chopped cilantro to the bowl. Gently mix.
Season with salt to taste and let the mixture marinate in the refrigerator for about 15 minutes. The fish should turn opaque when ready.
Drain some of the excess lime juice before serving, leaving just enough to keep the ceviche moist.
Serve chilled on a plate garnished with the remaining cilantro, slices of boiled sweet potato, and corn rounds. Add ice cubes on the side to keep it cold.
Chef's Tips
- Freshness is key: Use the freshest fish possible, preferably sushi-grade, for the best texture and flavor.
- Marinating time: Do not marinate for more than 20 minutes as the fish can become too tough.
- Spice level: Adjust the amount of aji amarillo pepper to control the heat.
- Serving suggestion: Serve immediately after preparation for the best texture.
- Variations: You can add diced avocado or mango for a different twist.
