20-Min Ceviche Peruano
Fresh white fish cured in lime juice with red onion, cilantro, and Peruvian ají amarillo. Served with sweet potato and crispy tortilla chips for a restaurant-worthy meal at home.
- Total time
- 20 min
- Servings
- 2
- Calories
- 280
- Protein
- 32g
Ingredients
- 1 lb firm white fish (halibut, sea bass, or mahi-mahi), cut into 3/4-inch cubes
- 4 whole limes (juiced)
- ½ whole red onion, thinly sliced
- 1 tbsp ají amarillo paste (yellow chili paste)
- ¼ cup fresh cilantro, chopped
- 8 oz sweet potato, cooked and cubed
- 1 cup tortilla chips or cancha (roasted corn)
Instructions
- 1
Place cubed fish in a bowl. Pour lime juice over it until fully submerged.
- 2
Add ají amarillo paste, sliced red onion, and a pinch of salt. Stir gently to combine.
- 3
Let sit for 15 minutes at room temperature. Fish should turn opaque around edges.
- 4
Fold in cilantro. Taste and adjust salt and lime as needed.
- 5
Divide sweet potato cubes between two bowls. Spoon ceviche and its liquid on top.
- 6
Serve with tortilla chips or cancha on the side. Eat immediately.
Tools you’ll need
- cutting board
- sharp knife
- medium mixing bowl
- two serving bowls
- spoon
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