Peruvian Ceviche De Pescado
Experience the vibrant flavors of *Peruvian Ceviche de Pescado*, a refreshing and zesty dish that highlights the best of Peruvian cuisine! This traditional recipe combines fresh, tender white fish like sea bass or snapper with the bright acidity of freshly squeezed lime juice, which gently "cooks" the fish to perfection. Thinly sliced red onions, aji amarillo (or serrano pepper for a kick), and fragrant cilantro add bold layers of flavor, while the dish is beautifully balanced with sweet potato slices, boiled corn, and crisp lettuce for serving. Ready in just 25 minutes with no cooking required, this dish is the ultimate showcase of simplicity, freshness, and bold tastes. Perfect for seafood lovers, this iconic Peruvian delicacy is a must-try for a light and satisfying appetizer or main course.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g fresh white fish (e.g., sea bass, flounder, or snapper)
- 6 pcs limes
- 1 pcs red onion, thinly sliced
- 1 pcs aji amarillo (yellow chili pepper) or substitute with serrano pepper, thinly sliced
- 2 tbsp cilantro, chopped
- 1 clove garlic, minced
- 1 tsp salt
- 0.5 tsp freshly ground black pepper
- 1 pcs sweet potato, boiled and sliced (for serving)
- 1 ear corn, boiled (for serving)
- 4 pcs lettuce leaves (optional, for serving)
Instructions
1. Start by preparing the fresh fish. Rinse it under cold water, pat it dry with paper towels, and cut it into bite-sized cubes (about 1.5 cm pieces). Set the fish in a bowl and place it in the refrigerator to chill.
2. Juice the limes to obtain about 1 cup of fresh lime juice. Make sure the juice is fresh for the best flavor.
3. Thinly slice the red onion and soak the slices in cold water for about 10 minutes to reduce their sharpness. Drain and pat dry with a clean kitchen towel or paper towels.
4. In a mixing bowl, combine the chilled fish, thinly sliced aji amarillo (or serrano pepper), minced garlic, and about 3/4 of the lime juice. Toss gently to coat the fish evenly.
5. Season the fish mixture with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper. Stir to combine. Adjust seasoning if needed, adding more lime juice or salt according to your taste.
6. Add the sliced red onions and chopped cilantro to the mix, tossing gently to combine all the ingredients. Let the mixture sit and marinate for about 10-15 minutes. The acid from the lime juice will 'cook' the fish during this time.
7. While the fish marinates, prepare the garnishes. Boil the sweet potato until tender and slice it into rounds. Boil the corn and cut it into smaller pieces for serving.
8. Once the fish is opaque and the flavors have melded, serve the ceviche on individual plates or a platter. Garnish each portion with boiled sweet potato slices, corn pieces, and optional lettuce leaves.
9. Serve immediately while the ceviche is fresh and cold. Enjoy this vibrant, tangy Peruvian classic!
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.5 g | 16% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2725 mg | 118% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 23.3 g | ||
| Protein | 110.7 g | 221% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 320 mg | 25% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2845 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
