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 snapper)
- 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
- Iceberg lettuce leaves for serving
Nutrition Facts
220Calories
32gProtein
10gCarbs
4gFat
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Instructions
1
Cut the fish into 1-inch cubes and place in a glass or ceramic bowl.
2
Pour lime juice over the fish, ensuring all pieces are fully submerged. Let marinate for 10 minutes.
3
While fish marinates, soak sliced red onions in cold water for 5 minutes to reduce sharpness, then drain.
4
After 10 minutes, drain most of the lime juice (reserving about 2 tablespoons) and add onions, aji pepper, and cilantro to the fish.
5
Season with salt and gently mix all ingredients. Let rest for 5 more minutes.
6
Serve on lettuce leaves with slices of sweet potato and corn rounds on the side.
Chef's Tips
- Fish Selection: Use only the freshest fish possible - it should smell clean like the ocean.
- Marination Time: Don't over-marinate - 10-15 minutes is perfect for medium-rare texture.
- Spice Control: Remove seeds from aji pepper for less heat.
- Presentation: Serve immediately in chilled bowls for best texture and temperature.
- Variations: Try adding diced avocado or mango for different flavor profiles.
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