Peruvian Ceviche
Raw fish cured in citrus juice with jalapeño, red onion, and cilantro—ready to eat in 20 minutes. A bright, tangy seafood starter that feels restaurant-quality but cooks on your counter.
- Total time
- 20 min
- Servings
- 4
- Calories
- 195
- Protein
- 28g
Ingredients
- 1.5 lb sushi-grade or very fresh white fish (sea bass, halibut, or flounder), cut into 3/4-inch cubes
- ¾ cup fresh lime juice
- 1 medium red onion, thinly sliced
- 1 whole jalapeño, thinly sliced (seeds removed for less heat)
- ½ cup fresh cilantro, roughly chopped
- 1 tsp sea salt
- 1 medium sweet potato, peeled and cut into 1/2-inch thick rounds
- ¾ cup corn kernels (fresh or thawed frozen)
Instructions
- 1
Combine cubed fish, lime juice, salt, and half the red onion in a bowl. Stir gently to coat. Let sit for 10 minutes.
- 2
While fish cures, boil sweet potato rounds in salted water until just tender, about 5 minutes. Drain and set aside.
- 3
Stir corn kernels, remaining sliced red onion, and jalapeño into the fish mixture. Taste and adjust salt if needed.
- 4
Fold in cilantro just before serving—don't let it sit too long or it will wilt and darken.
- 5
Divide ceviche among bowls. Arrange sweet potato rounds on the side or underneath. Serve immediately with extra lime.
Tools you’ll need
- sharp knife
- cutting board
- large mixing bowl
- pot for boiling
- serving spoon
- small bowls or plates
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