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Peruvian Ceviche

Considered by many to be Peru’s national dish, ceviche takes full advantage of the country’s abundance of fresh seafood and delicious produce. Variations on this classic combination are common, with many Peruvian families boasting their own secret recipe. Our deceptively simple take on the beloved favorite uses staple ingredients to create an authentic taste of this captivating country.

Peruvian Ceviche

Ingredients

Ceviche:

  • 1¾ lb (800 g) sea bass or flounder fillets
  • 1 red onion, very finely sliced
  • Salt to taste
  • ½ red ají limo, minced
  • ½ yellow ají limo, minced
  • Juice from 16 freshly squeezed key limes
  • Ice cubes

Garnish:

  • 1 ear corn, boiled and cut into 8 rounds
  • 1 sweet potato, boiled and cut into 8 pieces
  • 8 leaves lettuce

Directions

Ceviche: Cut fish into bite-size pieces, place in a strainer with onion, rinse, drain, season with salt and ají limo, place in a bowl with lime juice, toss with ice cubes; remove ice cubes immediately.

Plating: Arrange ceviche in shallow bowls; garnish with corn, sweet potato and lettuce.

  • Prep time: 22 minutes.
  • Makes 8 servings.