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 (such as sea bass or tilapia)
- 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
Prepare the fish: Cut the fish into 1-inch cubes, ensuring all bones are removed. Place in a glass or ceramic bowl.
Marinate the fish: Pour the lime juice over the fish, ensuring all pieces are fully submerged. Let it sit for 10-15 minutes until the fish turns opaque.
Prepare the onions: Soak the sliced red onions in cold water for 5 minutes to reduce their sharpness. Drain and set aside.
Combine ingredients: Add the drained onions, aji amarillo pepper, and chopped cilantro to the marinated fish. Gently mix to combine.
Season: Add salt to taste and mix gently. Let the ceviche rest for 2-3 minutes to allow flavors to meld.
Serve: Place a few ice cubes in each serving bowl to keep the ceviche cold. Serve with slices of boiled sweet potato and corn rounds.
Chef's Tips
- Freshness is key: Use the freshest fish possible, preferably sushi-grade, for the best texture and flavor.
- Citrus balance: The lime juice should completely cover the fish for even 'cooking'.
- Spice control: Adjust the amount of aji amarillo pepper based on your heat preference.
- Timing: Don't over-marinate the fish; 15 minutes is usually perfect for medium-sized cubes.
- Presentation: Serve immediately in chilled bowls for the most refreshing experience.
- Variations: Try adding diced avocado or mango for a different flavor profile.
