Ceviche Peruano with Crispy Calamari
Fresh sea bass cured in lime juice with red onion, cilantro, and jalapeño, served with fried calamari, roasted corn, sweet potato, and cancha—a vibrant Peruvian coastal classic.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- ¾ lb sea bass or halibut, skinless, cut into 1/2-inch cubes
- 3 whole fresh limes, juiced
- ½ medium red onion, very thinly sliced
- 1 whole jalapeño, minced (seeds removed for less heat)
- ¼ cup fresh cilantro, chopped
- ½ lb squid (calamari), cleaned and sliced into 1/4-inch rings
- ¾ lb sweet potato, peeled and cut into 1-inch cubes
- 1 cup fresh corn kernels or frozen corn, thawed
Instructions
- 1
Boil sweet potato cubes in salted water until just tender, about 8 minutes. Drain and set aside.
- 2
Toast corn kernels in a dry skillet over medium heat, stirring occasionally, until lightly charred, 4 minutes. Transfer to a plate.
- 3
Place fish cubes in a glass bowl. Pour lime juice over fish until fully submerged. Add red onion, jalapeño, salt, and pepper.
- 4
Let sit at room temperature for 12–15 minutes, stirring gently halfway through. Fish should turn opaque and feel firm when pierced.
- 5
Fold in cilantro. Taste and adjust salt, lime, or heat as needed.
- 6
Heat 1.5 inches of neutral oil in a heavy pot to 350°F. Pat calamari rings dry with paper towels.
- 7
Working in two batches, fry calamari for 90 seconds per batch until golden and just crispy. Transfer to paper towels. Season with salt.
- 8
Divide ceviche and its liquid between two bowls. Arrange sweet potato, corn, and fried calamari on top. Serve immediately.
Tools you’ll need
- glass or ceramic bowl
- 12-inch stainless steel or cast iron skillet
- heavy-bottomed pot (at least 4 quarts)
- instant-read thermometer
- paper towels
- slotted spoon
- sharp knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
