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authentic peruvian cerviche recipe



Classic Peruvian Ceviche Recipe (Easy & Fresh)

Make authentic Peruvian ceviche at home with fresh fish, lime juice, red onions, and a spicy kick. This healthy, no-cook ceviche recipe is perfect for summer, meal prep, or a light appetizer.

What Is Ceviche?

Ceviche is a no-cook seafood dish made by marinating fresh fish in citrus juice—typically lime or lemon. Originating in Peru, it's a refreshing, flavorful dish often served with red onions, cilantro, and chili peppers.

Why You’ll Love This Ceviche Recipe

  • Light, fresh, and healthy
  • No cooking required—perfect for summer
  • Packed with protein and vitamin C
  • Ideal as an appetizer, lunch, or party snack
  • Easy to customize with shrimp, scallops, or other seafood

Ingredients

  • 1 lb fresh firm white fish (sea bass, snapper, halibut, or tilapia), diced
  • ¾ cup fresh lime juice (about 6–8 limes)
  • ½ small red onion, thinly sliced
  • 1 jalapeño or aji amarillo, minced (optional for heat)
  • 1 tbsp fresh cilantro, chopped
  • Salt to taste
  • Optional: diced avocado, corn, or sweet potato for serving

    • How to Make Ceviche – Step-by-Step

    Step 1: Prepare the Fish

    Cut fresh fish into small, even cubes. Make sure it’s sushi-grade or very fresh. Pat dry before marinating.

    Step 2: Marinate in Lime Juice

    Place fish in a glass or ceramic bowl. Add lime juice, making sure fish is fully submerged. Cover and refrigerate for 20–30 minutes, until the fish turns opaque (indicating it’s "cooked").

    Step 3: Add Remaining Ingredients

    Drain most of the lime juice, leaving a little behind. Add red onions, chopped cilantro, chili, and salt. Toss gently.

    Step 4: Serve Fresh

    Serve immediately with corn chips, lettuce cups, or over tostadas. Garnish with avocado or serve with boiled sweet potato and corn for a traditional Peruvian touch.

    Tips for the Best Ceviche

    • Use ultra-fresh fish, preferably sushi-grade
    • Don’t marinate too long—30 minutes is enough
    • For extra heat, add aji limo or habanero
    • Chill ingredients for a crisp, refreshing result

    Ceviche Variations

    • Shrimp Ceviche: Parboil shrimp for 1 minute before marinating
    • Tuna or Salmon Ceviche: Use sashimi-grade and dice small
    • Mexican-style: Add tomato, cucumber, and hot sauce

    FAQs

    Q: Can I use frozen fish?
    A: Yes, but it must be thawed and labeled sushi-grade for safety.

    Q: Is ceviche safe to eat?
    A: When made with fresh, high-quality fish, ceviche is generally safe. Always source responsibly.

    Q: How long does ceviche last in the fridge?
    A: Best eaten fresh, but can be stored up to 24 hours max.


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