Peruvian Fish Ceviche
Cold fish, sharp lime, red onion and ají, served with sweet potato and corn.
Peru · Seafood · 45 min
DeSabor Kitchen · Published · Updated · 25 / 20 / 45 min · 4 · Peru
Jump to RecipeCeviche is assembled cold and served promptly. Lime changes fish texture but does not reliably destroy parasites or bacteria. Buy fish with raw-consumption and parasite-control guidance from a trusted supplier; freezing alone does not remove every food-safety risk.
The Story Behind the Dish
Ceviche has many versions across Latin America. This Peruvian-style preparation emphasizes fish, lime, onion and ají; it is not a claim of an exclusive origin.
Ingredients
- 600 g firm white fish suitable for raw consumption
- 120 ml fresh lime juice
- 1 red onion, thinly sliced
- 1 ají limo or small hot chile, finely chopped
- 2 tbsp chopped cilantro; 1 tsp salt
- 400 g sweet potato; 300 g cooked corn
Instructions
- Boil sweet potato 15–20 minutes until tender; cool and slice. Chill a serving bowl and keep the fish refrigerated.
- Use fish sourced specifically for raw consumption, with parasite-control guidance from a trusted supplier. Cut into 2 cm cubes using clean utensils.
- Rinse sliced onion in cold water and drain. Combine fish, salt, chile and lime in the chilled bowl; toss for 3–5 minutes, then fold in onion and cilantro.
- Serve immediately with sweet potato and cooked corn. Do not store marinated leftovers for later consumption.
Cook's Tips
- Lime does not make raw fish microbiologically safe. Pregnant people, young children, older adults and immunocompromised people should avoid raw fish; use fully cooked chilled fish instead.
Home-style recipe; not independently kitchen-tested. Check all ingredients and substitutions for allergens. Times are estimates; use the texture and temperature checks in the method. Serving accompaniments are separate unless listed. In temperatures above 32°C, refrigerate perishables within 1 hour rather than 2.
How to Serve It
Serve immediately with cooked sweet potato and corn, keeping fish and lime liquid chilled until plating. Do not leave a shared bowl standing at room temperature.
Variations & Substitutions
Ají limo gives a particular aroma; another hot chile changes it. Mixed-seafood versions need their own safety guidance and are not created simply by adding raw shrimp to this fish recipe.
For a safer cooked adaptation, cook fish to 63°C, chill promptly and dress with lime just before serving. This is not the same raw-fish texture. Vulnerable diners should avoid the raw version.
Storage & Reheating
Keep unassembled fish refrigerated at 4°C or below and follow the supplier's shorter use-by guidance. Prepare only what will be eaten immediately; do not save marinated raw-fish leftovers for another meal.
Raw-fish ceviche is not reheated or saved for later. Discard leftover marinated raw fish rather than trying to make it safe by adding more lime or reheating it after unsafe storage.
The DeSabor Table
- Peruvian Fish Ceviche — Main Dish