Classic Peruvian Ceviche
This iconic Peruvian dish features fresh white fish cured in zesty lime juice with red onion and aji amarillo. It is a bright and refreshing dish that is ready in minutes and bursting with bold coastal flavors.
Fresh fish cured in lime juice with onion, cilantro, and Peruvian chili for the ultimate ceviche experience.
Nutrition per serving
Ingredients
Main
Marinade
Vegetables
Seasoning
Herbs
Instructions
Prepare the Fish
Cut the fresh fish into 2 cm cubes and place them in a chilled glass or ceramic bowl. Season generously with salt and toss to coat evenly.
Make the Leche de Tigre
Pour the fresh lime juice over the fish and add the minced aji amarillo. Stir well to combine and ensure all fish is submerged in the citrus marinade.
Cure the Fish
Allow the fish to cure in the lime juice for 10 to 15 minutes until the exterior turns opaque. Do not over-cure or the texture will become tough and rubbery.
Finish and Serve
Add the sliced red onion and chopped cilantro, toss gently, and taste for seasoning. Serve immediately in chilled bowls with cancha corn and sweet potato on the side.
Substitutions
Common mistakes
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