Appetizers & Starters > International Appetizers > Latin American Starters > Ceviche

Authentic Peruvian Ceviche

Discover the vibrant flavors of Peru with this classic ceviche recipe. Fresh fish marinated in lime juice, ají amarillo, and onions creates a tangy and refreshing appetizer that's perfect for any occasion. This ceviche recipe captures the essence of Peruvian cuisine with its simplicity and bold flavors. Enjoy!

Prep Time
20 minutes
Cook Time
30 minutes (marinating time)
Servings
4
Ingredients
  • 1 pound Fresh White Fish (such as Corvina or Sea Bass)
  • 1 cup Fresh Lime Juice
  • 1/2 Red Onion
  • 1-2 tablespoons Aji Amarillo Paste
  • 1/4 cup Cilantro
  • 1 teaspoon Ginger
  • 1 clove Garlic
  • to taste Salt
  • to taste Black Pepper
  • 1 ear Peruvian Corn (Choclo)
  • 1 Sweet Potato
  • 4 Lettuce Leaves

Prepare the Fish

Begin by cutting the fresh white fish into bite-sized cubes, approximately 1/2 inch in size. Ensure the fish is very fresh, sushi-grade quality is recommended for optimal safety and flavor.

Marinate the Fish

In a glass bowl, combine the cubed fish with the fresh lime juice, Aji Amarillo paste, grated ginger, minced garlic, salt, and black pepper. Gently mix everything together to ensure all the fish pieces are coated evenly. The lime juice will 'cook' the fish.

Refrigerate

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 1 hour. This allows the fish to fully marinate and the flavors to meld together. The longer it marinates, the firmer the fish will become.

Add the Aromatics

After marinating, gently mix in the thinly sliced red onion and chopped cilantro. Adjust seasoning if needed with salt, pepper, or Aji Amarillo paste.

Serve

Serve the ceviche immediately on a bed of lettuce leaves. Garnish with slices of cooked Peruvian corn (choclo) and sweet potato. The contrast of textures and flavors elevates the dish. Aji Limo peppers can be added for extra heat if desired.

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FAQ

  • Can I use frozen fish for ceviche?

    It is generally recommended to use the freshest fish possible. If you must use frozen fish, make sure it is sushi-grade and has been properly thawed in the refrigerator. Freezing can sometimes affect the texture of the fish.
  • How long can I store ceviche?

    Ceviche is best served immediately. However, it can be stored in the refrigerator for up to 24 hours, but the texture of the fish may change due to the continued marinating process.
  • What kind of fish is best for ceviche?

    Firm, white fish such as corvina, sea bass, halibut, or flounder are excellent choices. Avoid oily fish like salmon or tuna, as they do not hold up as well in the acidic marinade.