Peruvian Ceviche
Bright, citrus-cured raw fish with onion and chile heat—the iconic Peruvian dish. Minimal cooking required, maximum flavor impact.
- Total time
- 30 min
- Servings
- 4
- Calories
- 195
- Protein
- 26g
Ingredients
- 1.5 pounds sushi-grade white fish (halibut, flounder, or mahi-mahi), skin removed
- 1 cup fresh lime juice
- ¼ cup fresh lemon juice
- 1 whole red onion, medium
- ½ cup fresh cilantro, leaves only
- 1 whole jalapeño or Peruvian yellow chili
- 1 cup cherry tomatoes
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
Instructions
- 1
Pat 1.5 pounds of sushi-grade white fish completely dry with paper towels. Lay it on a cutting board and inspect for any pin bones—run your fingertip along the center; if you feel small bones, use tweezers or needle-nose pliers to pull them out against the grain. This ensures a smooth texture in the finished ceviche.
- 2
Cut the fish into uniform 0.5-inch cubes. Work quickly and keep the knife sharp—clean cuts matter because rough edges will oxidize and discolor. Place the cubed fish in a non-reactive bowl (glass, ceramic, or stainless steel; avoid aluminum).
- 3
Slice one medium red onion in half, then thinly slice each half against the grain into half-moons roughly 1/8-inch thick. You should have about 1 cup. Set aside.
- 4
Deseed one jalapeño or Peruvian yellow chili by halving it lengthwise and scraping out the seeds and white ribs with the tip of a knife. Finely mince the flesh—you want tiny, evenly distributed pieces so the heat spreads throughout the ceviche, not concentrated in one bite.
- 5
Tear 0.5 cup of fresh cilantro leaves by hand—tearing rather than chopping releases the aromatic oils without bruising them. Set aside.
- 6
Halve 1 cup of cherry tomatoes lengthwise. Set aside.
- 7
Pour 1 cup of fresh lime juice and 0.25 cup of fresh lemon juice over the cubed fish. Stir gently to coat every piece—the acid begins curing the fish immediately by denaturing the proteins. Sprinkle in 1 teaspoon of sea salt and 0.25 teaspoon of black pepper. Stir again.
- 8
Cover the bowl with plastic wrap and refrigerate for 15-20 minutes. The fish should turn from translucent to opaque white throughout. Check at the 15-minute mark by cutting into the largest cube—if the center still looks raw, cover and refrigerate another 3-5 minutes. The fish should be just opaque, not rubbery; overcuring makes it tough.
- 9
Remove the ceviche from the refrigerator. Add the sliced red onion, minced jalapeño, halved cherry tomatoes, and torn cilantro. Drizzle in 2 tablespoons of extra-virgin olive oil and gently fold everything together with a rubber spatula—use a light hand so the fish cubes stay intact rather than breaking apart into shreds.
- 10
Taste and adjust seasoning with a pinch more salt if needed. Ceviche is best served immediately while the fish is still cold and the citrus flavor is bright. Divide among chilled bowls or small plates, spoon the flavorful cure over each portion, and serve with lime wedges and saltine crackers or toasted bread on the side.
Tools you’ll need
- paper towels
- cutting board
- sharp chef's knife
- tweezers or needle-nose pliers
- non-reactive bowl (glass or ceramic)
- rubber spatula
- plastic wrap
- chilled serving bowls
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