Cookbook4all
Classic Peruvian Ceviche
LatinoamericanaAI Chef · Cookbook4all 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 out to the Pacific, it is now prepared in homes all over Latin America as a little cold festivity. I’m Sofía, and there are no secrets here: the key is to keep everything cold, 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 Sofía🇦🇷 AR · 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

Jump to recipe ↓

Ingredients

Adjust diners to recalculate quantities.
  • firm white fish· corvina, lenguado or mero, skinless and boneless, very cold600 g
  • Lime· freshly squeezed, from green lime180 ml
  • Red onion· thinly sliced150 g
  • ají limo chili· seedless, finely chopped; adjust to taste1 piece
  • Cilantro· tender leaves and stems, chopped12 g
  • Salt· adjust at the end if needed1.5 tsp
  • Ice· to keep the mixture very cold4 piece
  • Sweet potato· sliced, cold or at room temperature400 g
  • cooked Peruvian corn· kernels or sliced300 g
  • lettuce leaves· washed and dried, for serving4 piece

Method

  1. 01

    Keep the white fish at 4°C in refrigeration until it's time to cut it; dry it with paper towels and cut it into uniform cubes of 1.5 to 2 cm for even marination.

  2. 02

    Place the red onion in a bowl of cold water for 5 minutes; drain well until it is crunchy and free of excess moisture.

  3. 03

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

  4. 04

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

  5. 05

    Let the ceviche rest for 3 to 5 minutes in the cold, ideally close to 4°C, until the fish barely changes from translucent to pearly on 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 seems 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 adds texture but does not replace the safety of a good cold chain.
  • If you can’t find ají limo, substitute with habanero chili in smaller amounts; it adds fragrance and heat, so add sparingly.
  • Don’t marinate too long: after 10 minutes, the fish starts to become dry and floury, losing that juicy point of Peruvian ceviche.
  • Soaking the onion in cold water makes it milder and crunchier; drain it well to avoid watering down the leche de tigre.
  • This dish is best eaten immediately. If there are leftovers, store them for a maximum of 1 day at 4°C, though the texture won’t be the same.

Classifications

Latinoamericanaeverydaydinnerall year

More recipes by Chef Sofía

View chef profile

More Latinoamericana

View cuisine hub