Authentic Peruvian Ceviche
Fresh fish marinated in lime juice 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 cilantro, chopped
- 1 sweet potato, boiled and sliced
- 1 ear of corn, boiled and sliced
- Salt to taste
- Ice cubes (for serving)
Nutrition Facts
220Calories
30gProtein
10gCarbs
5gFat
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Instructions
1
Cut the fish into 1-inch cubes and place in a glass bowl. Ensure the fish is very fresh for the best results.
2
Pour the lime juice over the fish, making sure all pieces are fully submerged. The acid will 'cook' the fish.
3
Add the sliced red onion, aji amarillo pepper, and a pinch of salt. Mix gently to combine.
4
Let the mixture marinate in the refrigerator for about 10-15 minutes. The fish should turn opaque when ready.
5
Just before serving, stir in the chopped cilantro for freshness and aroma.
6
Serve the ceviche chilled, garnished with slices of boiled sweet potato and corn. Add ice cubes to keep it cold.
Chef's Tips
- Freshness is Key: Always use the freshest fish possible, preferably sushi-grade, to ensure safety and flavor.
- Marination Time: Do not marinate for more than 15-20 minutes, or the fish will become too tough.
- Spice Level: Adjust the amount of aji amarillo pepper based on your spice preference.
- Serving Suggestion: Serve immediately after preparation for the best texture and flavor.
- Variations: Try adding diced avocado or mango for a different twist.
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