Description
This authentic Peruvian Ceviche recipe is a vibrant and refreshing dish, perfect for a light meal or appetizer. Fresh fish is ‘cooked’ in zesty lime juice with a kick of chili and fresh cilantro, creating a delightful explosion of flavors.
Ingredients
Scale
- 1 lb fresh, sushi-grade white fish (like sea bass, snapper, or sole), cut into 1/2-inch cubes
- 1 1/2 cups fresh lime juice (from about 10–12 limes)
- 1/2 red onion, thinly sliced
- 1–2 aji amarillo peppers or jalapeños, seeded and finely minced (adjust to your spice preference)
- 1/4 cup chopped fresh cilantro
- Salt to taste
- Optional garnishes: sweet potato slices, cooked corn kernels, lettuce leaves
Instructions
- In a non-reactive bowl (glass or ceramic), combine the cubed fish and red onion.
- Pour the fresh lime juice over the fish and onion, ensuring all pieces are submerged.
- Add the minced chili peppers and salt. Stir gently to combine.
- Cover the bowl and refrigerate for at least 20-30 minutes, or until the fish is opaque and appears ‘cooked’ through by the lime juice.
- Stir in the chopped cilantro just before serving.
- Taste and adjust salt if needed.
- Serve immediately, chilled, with your favorite garnishes if desired.
Notes
- Use only the freshest, highest-quality fish for this recipe.
- Do not over-marinate the fish, as it can become tough.
- Adjust the amount of chili pepper to suit your heat preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Appetizer
- Method: Marinating
- Cuisine: Peruvian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 150-200 (will vary based on fish type)
- Sugar: Low
- Sodium: Moderate (adjustable with salt)
- Fat: Low
- Saturated Fat: Low
- Unsaturated Fat: Low
- Trans Fat: 0g
- Carbohydrates: Low
- Fiber: Low
- Protein: High
- Cholesterol: Moderate