Peruvian Cevichev2
Dive into the vibrant flavors of Peru with Peruvian Cevichev2, a refreshing and zesty seafood dish that brings the essence of coastal cuisine to your table. This authentic recipe features fresh white fish fillets—like sea bass, snapper, or cod—cured in tangy lime juice with a hint of heat from aji amarillo or jalapeño. The addition of thinly sliced red onions, fresh cilantro, and a touch of salt perfectly balances the bold citrusy marinade, while traditional accompaniments like tender sweet potato slices and chewy choclo (Peruvian corn) add texture and heartiness to every bite. Ready in just 25 minutes, this no-cook dish is perfect for a light appetizer or main course. Serve it chilled and savor the crisp, refreshing flavors of this iconic Peruvian delight!
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Recipe Information
Ingredients
- 500 grams fresh white fish fillets (sea bass, snapper, or cod)
- 150 milliliters freshly squeezed lime juice
- 1 medium (thinly sliced) red onion
- 1 small (thinly sliced, or substitute with jalapeño) aji amarillo (yellow chili pepper)
- 2 tablespoons (chopped) fresh cilantro leaves
- 1 teaspoon salt
- 100 grams corn (choclo or sweetcorn, cooked and cut into kernels)
- 1 small (boiled and sliced) sweet potato
- 3 large cubes ice cubes
Instructions
1. Carefully rinse the fish fillets under cold water and pat them dry with paper towels. Cut the fillets into bite-sized cubes of approximately 1.5–2 centimeters, ensuring uniformity for even marination.
2. Place the cubed fish into a non-reactive mixing bowl (glass or stainless steel works best). Add the salt and gently toss the fish to distribute the seasoning evenly.
3. Pour the freshly squeezed lime juice over the fish. Make sure the juice fully covers the fish. Add the ice cubes to the bowl—this keeps the fish firm during the marination process.
4. Allow the fish to marinate in the lime juice for about 10–15 minutes. The acidity of the lime will begin to 'cook' the fish, turning it opaque.
5. Meanwhile, rinse the thinly sliced red onion in cold water to reduce its pungency, then drain well. Set aside.
6. Remove the ice cubes from the marinating fish. Gently stir in the sliced red onion, aji amarillo (or jalapeño), and chopped cilantro.
7. Taste the ceviche and adjust the salt if needed. If you prefer more heat, add additional chili slices.
8. To serve, spoon the ceviche into individual bowls or plates. Garnish with the cooked corn kernels and slices of boiled sweet potato for a traditional touch.
9. Serve immediately for the freshest flavor and enjoy your Peruvian Cevichev2!
Nutrition Facts
Calories |
755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 2864 mg | 125% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 18.8 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 207 mg | 16% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 2393 mg | 51% | |
*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.
