Ceviche Peruano with Crispy Calamari & Sides
Fresh fish cured in lime juice with red onion, served alongside crispy squid, toasted corn, and roasted sweet potato. A complete Peruvian feast that feels restaurant-quality but takes just 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 42g
Ingredients
- 1 lb sashimi-grade white fish (sea bass or halibut), diced into 1/2-inch cubes
- 4 whole fresh limes
- ½ whole red onion, thinly sliced
- ½ lb squid (cleaned tubes and tentacles), cut into 1/4-inch rings
- 1 medium sweet potato, cubed and roasted or microwaved
- ½ cup cancha serrana (toasted large-kernel corn) or regular toasted corn kernels
- ¼ cup fresh cilantro, chopped
- 1 tbsp aji amarillo paste or jalapeño, minced
Instructions
- 1
Squeeze 3 limes into a bowl. Add diced fish and red onion, stir gently, and let sit for 10–12 minutes while you prep the sides.
- 2
Heat 1 tbsp oil in a skillet over high heat until it shimmers. Add squid rings and sear 60 seconds per side until opaque and edges curl.
- 3
Transfer squid to a plate. Add salt, pepper, and a squeeze of fresh lime juice to the cured fish mixture.
- 4
Stir aji amarillo paste and half the cilantro into the ceviche until color is even and spiced throughout.
- 5
Divide ceviche, crispy squid, sweet potato cubes, and toasted corn between two bowls or plates.
- 6
Garnish with remaining cilantro and a lime wedge. Serve immediately.
Tools you’ll need
- medium bowl
- 12-inch skillet
- chef's knife
- cutting board
- microwave (optional, for sweet potato prep)
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