Simple Peruvian Ceviche
Bright, fresh, and irresistibly zesty, this Simple Peruvian Ceviche is the quintessential dish for seafood lovers craving a vibrant and authentic culinary experience. Featuring tender bites of freshly marinated white fish like sea bass or snapper, this recipe highlights the tangy brilliance of lime juice that “cooks” the fish to perfection. Enhanced with crisp red onions, aromatic cilantro, and the subtle heat of aji amarillo or serrano chili, this ceviche packs layers of bold flavor in every bite. Served with sweet potato slices and kernels of cooked corn, it’s a beautifully balanced meal that’s both nourishing and delightfully refreshing. Ready in just 20 minutes, this gluten-free, no-cook recipe is perfect for summer gatherings, light dinners, or as an impressive appetizer.
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Recipe Information
Ingredients
- 500 grams fresh white fish (sea bass, snapper, or sole)
- 6 pieces fresh limes
- 1 medium red onion
- 30 grams fresh cilantro
- 1 piece aji amarillo (Peruvian yellow chili) or serrano chili
- 1 ear corn (cooked and cut into kernels)
- 1 medium sweet potato (boiled and sliced)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 pieces ice cubes
Instructions
Cut the fresh white fish into small, bite-sized cubes, about 1–2 cm in size. Place the fish in a large mixing bowl.
Juice the limes and pour the fresh lime juice over the fish, ensuring all pieces are submerged. Let it marinate for 10–15 minutes while preparing other ingredients. The acidity will 'cook' the fish.
Meanwhile, peel and thinly slice the red onion into julienne strips. Soak the onion slices in ice-cold water to reduce their sharpness and keep them crisp. Set aside.
Finely chop the fresh cilantro and the aji amarillo (or serrano chili). For the chili, remove the seeds and membrane if you prefer a milder dish.
Add the cilantro, chili, salt, and black pepper to the fish and lime juice mixture. Stir gently to combine and ensure the fish is evenly coated with all seasonings.
Drain the soaked red onions and gently mix them into the ceviche.
Serve immediately with boiled sweet potato slices, cooked corn kernels, and a side of extra lime wedges if desired.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.3 g | 4% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 587 mg | 26% | |
| Total Carbohydrate | 28.0 g | 10% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.7 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 80 mg | 6% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 740 mg | 16% | |
*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.
