Classic Peruvian Ceviche
Fresh fish 'cooked' in citrus juice with onions, chilies, and cilantro. This is the national dish of Peru and a perfect example of how simple ingredients can create extraordinary flavors.
The Story Behind the Recipe
In Lima's Mercado Central, I watched Señor Carlos prepare ceviche with movements so practiced they seemed like a dance. His family has been making ceviche for four generations, and he taught me that the secret isn't just the lime juice - it's the quality of the fish and the precise timing.
Ingredients
- Fresh white fish fillets1 lb
Sea bass, halibut, or sole - must be sushi-grade fresh
- Fresh lime juice1/2 cup
About 6-8 limes, juice just before using
- Red onion1 medium
Thinly sliced
- Ají amarillo peppers2-3 pieces
Or substitute with jalapeños for heat
- Fresh cilantro1/4 cup
Chopped
- Salt1 tsp
Sea salt preferred
- Sweet potato2 medium
Boiled and sliced, for serving
- Corn kernels1 cup
Boiled, for serving
- Lettuce leaves8 pieces
For serving
Instructions
Prepare the fish
Cut fish into 1-inch cubes, removing any bones. The fish must be extremely fresh - if in doubt, don't make ceviche.
Prepare vegetables
Slice onion paper-thin. Remove seeds from peppers and mince finely. Chop cilantro.
Season the fish
Place cubed fish in a glass bowl, season with salt, and let sit for 5 minutes.
Add lime juice
Pour fresh lime juice over fish - it should just cover the pieces. The acid will 'cook' the fish.
Add aromatics
Add sliced onion, minced peppers, and half the cilantro. Gently mix with a spoon.
Cure the fish
Let sit for 10-15 minutes until fish turns opaque white. Don't over-cure or fish becomes tough.
Final seasoning
Taste and adjust salt and lime juice. Add remaining cilantro just before serving.
Serve immediately
Serve in chilled bowls with sweet potato, corn, and lettuce leaves on the side.
Pro Tips
- Use only the freshest fish possible - if it smells fishy, don't use it
- Cut fish into uniform pieces for even 'cooking'
- Don't over-cure - 15 minutes maximum or fish becomes rubbery
- Serve immediately after curing for best texture
- Traditional garnishes are essential - they balance the acidity
Cultural Context
Ceviche has been prepared in Peru for over 2,000 years, originally by the Moche civilization. The Spanish introduced citrus fruits, which replaced the original chicha de jora (corn beer) used for curing. Today, ceviche is so important to Peruvian culture that it has its own national holiday.
Where to Try It
Central Restaurante
Lima, Peru
High-end interpretation of traditional ceviche using native ingredients
La Mar
Lima, Peru
Casual cevichería serving traditional and modern variations
You Might Also Like
Discover more recipes from Peru and beyond
