Cook Book 4all
Classic Peruvian Ceviche
LatinoamericanaAI Chef · Cook Book 4all Team

Classic Peruvian Ceviche

Peruvian ceviche is one of those dishes that brings together the table, conversation, and freshness in just a few minutes: freshly cut fish, zesty lime, chili, and crunchy onion. Although it was born looking towards the Pacific, today it is made in homes throughout Latin America as a small cold feast. I’m Sofía, and here there are no doubts: the key is to keep everything chilled, cut evenly, and marinate briefly, so the fish stays firm and juicy, not dull or dry. This version works because it balances acidity, salt, spiciness, and sweetness with sweet potato and corn, as per Peruvian family tradition.

ByChef SofíaAR · Latinoamérica
Shared by The kitchen of Chef Sofía with the community.Ready to cook, save, and share from your family cookbook.

Prep

30 min

Cook

—

Total

30 min

Yield

4 servings

Origin

AR · Latinoamérica

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Ingredients

Adjust diners to recalculate quantities.
  • Lime· freshly squeezed, from green lime180 ml
  • Red onion· in thin strips150 g
  • Cilantro· leaves and tender stems, chopped12 g
  • Salt· adjust at the end if needed1.5 teaspoon
  • Ice· to keep the mixture very cold4 piece
  • Sweet potato· sliced, cold or at room temperature400 g

Method

  1. 01

    Keep the white fish at 4°C in the refrigerator until ready to cut; dry it with paper towels and cut it into uniform cubes of 1.5 to 2 cm so that it marinates evenly.

  2. 02

    Place the red onion in a bowl of cold water for 5 minutes; drain it very well until it is crunchy and without excess moisture.

  3. 03

    Put the fish in a cold bowl, add the fine salt, and mix gently for 30 seconds, until the surface feels slightly firm and shiny.

  4. 04

    Add the ají limo and fresh cilantro; incorporate the ice cubes and pour in the freshly squeezed lime juice. Mix immediately for 1 minute, always with folding movements.

  5. 05

    Let the ceviche rest for 3 to 5 minutes in the cold, ideally around 4°C, until the fish changes just from translucent to pearly at the edges and remains juicy in the center.

  6. 06

    Remove and discard the ice cubes; add the drained red onion and mix one last time. Taste the juice and adjust only with the fine salt indicated if it tastes flat.

  7. 07

    Serve immediately over lettuce leaves, accompanying each plate with cooked sweet potato and cooked corn to balance the acidity and spiciness.

Chef tips

  • Use very fresh white fish from a reliable supplier and always kept cold; lime gives texture, but does not replace the safety of a good cold chain.
  • If you can't find ají limo, substitute with habanero chili in a smaller amount; it adds fragrance and spiciness, so add it gradually.
  • Do not marinate too long: after 10 minutes, the fish starts to become dry and mealy, losing that juicy point of Peruvian ceviche.
  • Onions soaked in cold water become milder and crunchier; drain them well to avoid diluting the leche de tigre.
  • This dish is eaten immediately. If there are leftovers, store them for a maximum of 1 day at 4°C, although the texture won’t be the same.

Classifications

Latinoamericanaeverydaydinnerall year

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