Ceviche Peruano with Cancha & Choclo
Raw fish cured in fresh lime juice with red onion and cilantro, served with crispy corn, giant corn kernels, sweet potato, and lettuce for a complete Peruvian-style plate. Bright, tangy, and ready in under 20 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- 1 lb fresh white fish (sea bass, halibut, or cod), cubed 1/2-inch
- 4 whole (juiced) fresh limes
- ½ whole red onion, thinly sliced
- ⅓ cup fresh cilantro, chopped
- 1 tsp ají amarillo paste or hot sauce (optional)
- 8 oz sweet potato, peeled and cubed
- ¾ cup fresh choclo (giant corn kernels) or regular corn kernels
- ½ cup cancha serrana (roasted corn kernels)
- 4 large leaves lettuce leaves (butter lettuce or iceberg)
Instructions
- 1
Boil sweet potato cubes in salted water until just tender, 6–8 minutes. Drain and set aside.
- 2
While sweet potato cooks, place fish cubes in a bowl and pour lime juice over them until fully submerged.
- 3
Add red onion, cilantro, salt, pepper, and ají amarillo paste (if using) to the fish. Stir gently.
- 4
Let the ceviche sit in the lime juice for 3–5 minutes until the fish turns opaque and firms up slightly.
- 5
Arrange lettuce leaves on a serving plate and top with cooked sweet potato, boiled choclo, and cancha kernels.
- 6
Spoon ceviche and its broth onto the plate. Serve immediately.
Tools you’ll need
- cutting board
- sharp knife
- medium bowl
- small pot
- colander
- serving plate
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