Other world recipe

Peruvian Fish Ceviche

Name: Peruvian Fish Ceviche
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Cuisine: Other world cuisines
Ingredients: 600 g sashimi-grade firm white fish, skin and bones removed; 120 ml fresh lime juice; 120 g red onion, very thinly sliced; 15 g ají limo or red chilli, finely chopped; 20 g cilantro leaves, chopped; 6 g salt; 400 g sweet potatoes, peeled and cut into chunks; 2 ears of corn; 6 lettuce leaves, to serve

Firm white fish is briefly dressed in lime with red onion, ají chilli and cilantro, then served with sweet potato and corn.

Peru, especially the Pacific coast; classic cebiche with lime, red onion, ají and sweet potato

Prep: 30 min
Cook: 25 min
Total: 55 min
Servings: 4

Peruvian fish ceviche with lime, ají chilli, red onion, sweet potato and corn — **Real finished-dish photograph**Photograph by Juan Carlos Fonseca MataSource page · Original file · CC BY-SA 4.0Cropped, resized, and compressed by Recipe Nest Vault.

Ingredients

600 g
sashimi-grade firm white fish, skin and bones removed
120 ml
fresh lime juice
120 g
red onion, very thinly sliced
15 g
ají limo or red chilli, finely chopped
20 g
cilantro leaves, chopped
6 g
salt
400 g
sweet potatoes, peeled and cut into chunks
2
ears of corn
6
lettuce leaves, to serve

Method

01
Cook the sweet potato and corn
Simmer sweet potato chunks in salted water until tender but still holding shape. Cook the corn until tender, drain both and chill while preparing the fish.
Cooking-step illustration, not a photograph
02
Keep the fish chilled
Use fish sold for raw preparations and keep it at 4°C or colder. Chill the glass bowl and clean tools; lime juice does not make unsafe fish safe.
Cooking-step illustration, not a photograph
03
Cut and season the fish
Cut the fish into even bite-size cubes and toss with salt and chopped ají. Keep the pieces cold and remove any pin bones as you cut.
Cooking-step illustration, not a photograph
04
Dress briefly with lime
Pour lime juice over the fish and gently turn the cubes to coat. Chill for 10 minutes total, checking the fish after 5 minutes, until the surface turns opaque and the centre remains tender.
Cooking-step illustration, not a photograph
05
Fold in onion and herbs
Add the thin red onion and cilantro and fold gently. Taste the leche de tigre and adjust salt or lime without leaving the fish in acid longer than needed.
Cooking-step illustration, not a photograph
06
Plate with Peruvian sides
Line chilled plates with lettuce. Add ceviche, sweet potato and corn; spoon a little of the citrus dressing over the fish and serve immediately.
Cooking-step illustration, not a photograph

Practical notes

Tips

Buy very fresh fish from a trusted seller, keep it chilled, and prepare it with clean tools on a cold surface.
Cut the fish evenly and serve soon after the citrus dressing is mixed in so the texture stays tender.

Common mistakes

Citrus changes the surface texture but does not make unsafe raw fish safe; use fish intended for raw preparations and keep it cold.
Adding coconut milk too early can mute the citrus; fold it in near serving and season the mixture again.

Substitutions

Firm snapper or another mild, firm white fish can replace the local fish; avoid delicate fillets that fall apart.
Lemon can replace lime if needed, though it gives a slightly different aroma.

Storage

This raw-fish dish is best served immediately. Do not keep leftovers at room temperature; discard any portion left out for more than 2 hours.

Cultural context

Peruvian cebiche is strongly associated with the Pacific coast and balances fresh fish, lime, red onion and ají. Sweet potato and corn are familiar accompaniments. Fish is marinated briefly for a tender texture; citrus is not a substitute for safe handling of raw fish.

Sources and photo credit

This standardized method was independently rewritten after cross-checking the references below. Recipe Nest Vault does not claim that the credited photographer cooked from this exact version.

Recipe references

Ceviche de Perú CM001.jpg — Photograph by Juan Carlos Fonseca Mata; CC BY-SA 4.0.

Step illustrations: Original illustrations created by Recipe Nest Vault with OpenAI image_gen.

Back to other world recipes

Peruvian Fish Ceviche

Ingredients

Method

Cook the sweet potato and corn

Keep the fish chilled

Cut and season the fish

Dress briefly with lime

Fold in onion and herbs

Plate with Peruvian sides

Sources and photo credit

Recipe references

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