Kitchen · Peru

Peruvian ceviche

Raw white fish "cooked" in fresh lime juice with red onion, chilli and coriander, served with sweet potato and corn.

• OriginPeru
• Time25 min
• Servings4

Origin and story

Fish marinated in acidic juices has been eaten on the Peruvian coast for centuries; limes and onions arrived with the Spanish, and Japanese cooks in Lima later shortened the marinade to a few minutes. That is the ceviche most Peruvians make today.

Peru declared ceviche part of its national cultural heritage in 2004, and in 2023 UNESCO inscribed the practices and meanings around its preparation and consumption on its list of intangible heritage. The leftover juice, leche de tigre, is drunk from a small glass.

On the plate

Fresh fish, citrus, onion and herbs, no oil, no frying. Sweet potato and corn make it a complete plate. Food safety first: use fish that the seller states is suitable for eating raw, or freeze it at home beforehand at −20 °C or below for at least 5 days (AESAN recommendation, because of anisakis). Keep everything well chilled.

Ingredients

• 600 g very fresh firm white fish (corvina, sea bass), suitable for eating raw
• Juice of 10–12 limes, about 150 ml, freshly squeezed
• 1 red onion, in very thin strips
• 1 ají limo or other fresh chilli, deseeded and finely chopped
• 1 small garlic clove, grated
• A handful of coriander leaves, chopped
• Salt
• To serve: 1 boiled sweet potato, 1 cob of corn (choclo), lettuce leaves

Steps

1. Keep the fish in the fridge until the last moment. Rinse the onion strips in iced water for 5 minutes and drain.
2. Cut the fish into 2 cm cubes and place in a cold glass or ceramic bowl. Season with salt and mix gently.
3. Add the garlic and chilli, then pour over the lime juice. Squeeze the limes gently: pressing hard makes the juice bitter.
4. Mix and let it rest for 2–5 minutes, until the outside of the fish turns opaque.
5. Add the onion and coriander, taste and adjust the salt.
6. Serve straight away with slices of sweet potato, corn and lettuce. Pour the leche de tigre into small glasses.

Educational information about food and cooking, not medical or nutritional advice. Check labels for allergens (soy, fish, celery, gluten) and adapt to your own needs.