Authentic Peruvian Ceviche Recipe
Peruvian ceviche is a refreshing and flavorful dish where fresh fish is marinated in zesty lime juice, spiced with chili, and balanced with red onions and cilantro. It's a national treasure of Peru, celebrated for its bold, vibrant flavors and simple preparation. Traditionally served with sides like sweet potatoes or corn, it's the ultimate fusion of freshness and spice—a must-try for seafood lovers.
Equipment
Ingredients
- 1 pound fresh fish or seafood diced into small pieces
- 4-5 limes juiced
- 1-2 lemons juiced
- 1 small red onion thinly sliced
- 1-2 tomatoes diced
- 1-2 jalapeño or serrano peppers finely chopped (adjust to taste)
- 1/4 cup Cilantro leaves Chopped
- Avocado slices, diced cucumber, diced mango or pineapple Optional
Instructions
- In a non-metallic bowl, combine the diced fish or seafood with the freshly squeezed lime and lemon juice. Make sure the fish is fully submerged in the juice. Cover the bowl and refrigerate for about 30 minutes to 1 hour, or until the fish is "cooked" and opaque.
- While the fish is marinating, prepare the other ingredients. Slice the red onion thinly and soak it in cold water for about 10 minutes to reduce its sharpness. Drain well before using.
- Dice the tomatoes, finely chop the jalapeño or serrano peppers, and chop the cilantro.
- After the fish has marinated, drain off most of the excess citrus juice. You can leave a little juice for added flavor if desired.
- Add the sliced red onion, diced tomatoes, chopped peppers, and cilantro to the fish. Season with salt to taste and gently toss to combine.
- Taste the ceviche and adjust seasoning as needed. You can also add additional lime or lemon juice if desired.
- Optional: Serve the ceviche with slices of avocado, diced cucumber, or diced mango or pineapple for added flavor and texture.
- Serve the ceviche chilled, either as an appetizer with tortilla chips or as a light main course.
Nutrition
Calories: 400kcal