Ceviche Recipe – Peruvian Style

Indulge in the vibrant flavors of Peru with this mouthwatering Peruvian Ceviche recipe. This traditional dish showcases the perfect balance of fresh white fish, tangy lime juice, and a hint of fiery heat, creating a culinary masterpiece. The fish marinates in freshly squeezed lime juice until it's tender and flavorful, then gets tossed with red onions, hot peppers, and aromatic herbs, resulting in a burst of refreshing and zesty taste. Serve with optional corn and sweet potatoes for an authentic experience or enjoy it with tortilla chips for a quick and satisfying treat. Whether you're a seafood lover or simply craving a taste of Peru, this Peruvian Ceviche will tantalize your taste buds with its sensational combination of flavors.

Type: Peruvian

Cuisine: Peruvian Ceviche

Keywords: Peruvian Ceviche, Ceviche recipe, seafood dish, lime-marinated fish, Peruvian cuisine, zesty flavors, traditional, appetizer, main course, fresh fish, tangy, hot peppers, cilantro, coriander, red onion, lime juice, corn, sweet potatoes, seafood delight, Peruvian food, marination, no cooking, refreshing, authentic, South American cuisine.

Recipe Yield: 2 servings

Calories: 200-250

Preparation Time: PT30M

Cooking Time: The fish "cooks" in the lime juice during the marination process

Total Time: PT30M

Recipe Ingredients:

• 1 pound (450g) fresh white fish (such as tilapia or sea bass), cut into small cubes
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1 small red onion, thinly sliced
• 1-2 fresh hot peppers (aji amarillo or habanero), finely chopped (adjust to your heat preference)
• 1-2 cloves of garlic, minced
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup fresh coriander leaves, chopped
• 1-2 corn on the cob, cooked and kernels removed (optional)
• 1-2 sweet potatoes, boiled and sliced (optional)
• Salt and pepper to taste

Recipe Instructions: 1. **Prepare the Fish:** Rinse the fish in cold water, then cut it into small, bite-sized cubes. Place the fish in a glass or ceramic bowl. 2. **Marinate:** Pour the freshly squeezed lime juice over the fish, ensuring all pieces are well covered. The acidity of the lime juice will "cook" the fish. Season with salt to taste. 3. **Add the Peppers and Onion:** Add the finely chopped habanero (or aji limo) peppers to the bowl. Mix in the thinly sliced red onion. The onions should be added last to avoid becoming too soft. 4. **Chill:** Cover the bowl with plastic wrap and refrigerate for about 15-30 minutes. The exact time will depend on how "cooked" you prefer your fish. The fish should appear opaque and slightly firm to the touch. 5. **Prepare the Sides:** While the fish is marinating, boil the sweet potato until tender and boil the corn until cooked. Slice the sweet potato and cut the corn into rounds. 6. **Serve:** Once the fish is marinated, adjust the seasoning with additional salt if needed. Mix in a handful of chopped cilantro. Serve the ceviche immediately, accompanied by the boiled sweet potato, corn, and any additional garnishes like choclo or cancha. 7. **Enjoy:** Enjoy your Peruvian ceviche as a refreshing and light appetizer or main dish, perfect for hot summer days. Remember, the key to a great ceviche is the freshness of the fish, so be sure to use the freshest fish available.