20-Min Ceviche Peruano with Crispy Sides
Raw fish cured in lime juice with red onion and cilantro, served with choclo, cancha, sweet potato, and plantain chips. A vibrant, complete Peruvian feast that comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 35g
Ingredients
- 1 lb firm white fish (mahi-mahi, halibut, or sea bass), cubed
- 4 limes, juiced
- ½ medium red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 tbsp ají amarillo paste (or hot sauce)
- 1 can (15 oz) canned choclo (large corn kernels), drained
- 1 medium fresh sweet potato, roasted or steamed until tender
- ½ cup plantain chips (store-bought) or cancha serrana
Instructions
- 1
Cut fish into 1-inch cubes and place in a bowl. Squeeze lime juice over and stir gently.
- 2
Let the fish sit in lime juice for 10–12 minutes until edges turn opaque and firm.
- 3
While fish cures, add red onion slices to a small bowl and cover with lime juice and a pinch of salt.
- 4
Stir cilantro, ají amarillo paste, and salt into the cured fish. Taste and adjust heat and seasoning.
- 5
Spoon ceviche into a bowl. Arrange choclo, sweet potato slices, pickled red onion, and plantain chips on the side or around the ceviche.
- 6
Serve immediately with extra lime wedges.
Tools you’ll need
- sharp knife
- cutting board
- large mixing bowl
- small bowl
- spoon
- serving bowl or platter
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