Authentic Peruvian Ceviche: A Step-By-Step Recipe

Ingredients

1 lb fresh white fish (like sea bass, snapper, or halibut), cut into bite-sized pieces
1 cup fresh lime juice (around 8-10 limes)
1 medium red onion, finely chopped
1 cup cilantro leaves, chopped
2 jalapeños, seeds and veins removed, minced
1 large sweet potato, boiled and cut into cubes
1 cup corn kernels
1 tsp salt
1/2 tsp black pepper

Steps and instructions

Place the fish in a large bowl and cover with the fresh lime juice. Ensure all pieces are submerged. Let it marinate in the refrigerator for about 2 hours. The fish is ready when it becomes opaque.
While the fish is marinating, boil the sweet potato until tender. Let it cool, then cut into cubes. Set aside.
In another bowl, combine the chopped onion, cilantro, minced jalapeños, salt, and black pepper.
Once the fish is ready, drain off the lime juice but reserve a little to add back if needed. Mix the fish with the onion and cilantro mixture. Adjust the seasoning as needed. If it needs more acidity, add a bit of the reserved lime juice back.
Add the corn kernels and the sweet potato cubes to the fish mixture and stir gently to combine.
Serve the ceviche immediately, garnished with additional cilantro leaves if desired.

Tools for making

Cutting board - Used for chopping and preparing ingredients.
Knife - A sharp knife for cutting the fish, onion, jalapeños, and cilantro.
Bowl - A large bowl for marinating the fish and mixing the ceviche ingredients.
Lime juicer - Optional, but helpful for extracting juice from the limes.
Pot - For boiling the sweet potato.
Strainer - To drain the lime juice from the fish.

Recipe variations

Try using different types of fish such as shrimp, scallops, or even octopus.
Add diced mango or pineapple for a touch of sweetness.
Experiment with different herbs like mint or basil instead of cilantro.
Include diced avocados for a creamy texture.
For extra heat, add a finely chopped habanero pepper.
Add diced tomatoes or bell peppers for additional color and crunch.
Replace the lime juice with a combination of citrus juices like lemon, orange, or grapefruit.
For a tangy twist, add a splash of vinegar such as rice vinegar or apple cider vinegar.
Make it vegetarian by substituting the fish with diced tofu or cooked quinoa.
For a unique twist, marinate the fish in coconut milk instead of lime juice.

Recipe overview

Get ready to immerse yourself in a delightful culinary journey with this authentic Ceviche recipe. Ceviche, a traditional dish from Peru, is a refreshing mix of fresh fish marinated in citrus juices, and mixed with red onions, cilantro, jalapeño, sweet potatoes, and corn. The fish "cooks" in the acidity of the lime juice until it becomes opaque, creating a unique and delicious flavor profile. Not only is this dish bursting with fresh flavors, but it's also healthy and easy to prepare. Serve it immediately after preparation to enjoy the best taste and texture. Whether as a light lunch, an appetizer, or a standout dish at a summer gathering, this ceviche is sure to impress. Enjoy the tangy, spicy, and sweet symphony of flavors in each bite!

Common questions

Can I use a different type of fish?
Yes, you can use any fresh white fish like sea bass, snapper, or halibut.
How long should I marinate the fish?
Marinate the fish in lime juice for about 2 hours until it becomes opaque.
Can I use bottled lime juice instead of fresh?
Fresh lime juice is recommended for the best flavor. Bottled lime juice may alter the taste of the ceviche.
What can I substitute for jalapeños?
If you prefer a milder spice, you can use green bell peppers instead of jalapeños.
Can I make ceviche ahead of time?
Ceviche is best served fresh, but you can prepare the fish and the onion-cilantro mixture in advance. Combine them together with the remaining ingredients just before serving.
What can I serve with ceviche?
Ceviche is often served with tortilla chips, plantain chips, or toasted bread. It can also be served over lettuce leaves or alongside avocado slices.

Serving dishes and utensils

Knife - A sharp knife for cutting the fish, onion, and cilantro.
Cutting board - A sturdy cutting board to safely chop the ingredients.
Citrus juicer - This tool can help extract juice from the limes quickly and efficiently.
Mixing bowl - A large bowl to marinate the fish and mix all the ingredients together.
Serving platter - A plate or platter to present and serve the ceviche.
Spoon or spatula - A utensil for mixing and serving the ceviche.
Garnish tools - Optional tools like tweezers or tongs for arranging garnishes, such as cilantro leaves, on top of the ceviche.

Origin stories

Ceviche, a beloved seafood dish that's synonymous with coastal Latin America, is steeped in history. Its birthplace is often disputed, with both Peru and Ecuador laying claim. Yet, archaeological records show that variations of this dish were enjoyed on the Peruvian coast more than two thousand years ago. Back then, fish was "cooked" using the fermented juice from local banana passionfruit. The use of citrus fruits, like limes, came much later with the arrival of Spanish colonizers. Today, Ceviche is celebrated as Peru's national dish and it's recognized worldwide for its unique blend of fresh fish, citrus, and spices--a testament to its enduring appeal and the rich tapestry of cultural influences that shaped its evolution.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.