15-Min Peruvian Ceviche with Chips
Raw fish "cooked" by lime juice, mixed with red onion, cilantro, and ají amarillo for that classic Peruvian punch. Serve with tortilla chips for scooping.
- Total time
- 15 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
freshelegantperuviangluten-freedairy-freefishtenderdate-night
Ingredients
- 1 lb fresh white fish (sea bass, halibut, or snapper), cut into bite-sized chunks
- 5 whole fresh limes
- ½ whole red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- 1 tbsp ají amarillo paste (or fresh yellow chili, minced)
- 2 cups tortilla chips, for serving
Instructions
- 1
Pat fish chunks dry. Place in a bowl and squeeze 4 lime juice over top.
- 2
Add sliced red onion, cilantro, ají amarillo paste, and a pinch of salt.
- 3
Stir gently. Let sit 10 minutes — fish will turn opaque as lime cooks it.
- 4
Squeeze remaining lime over ceviche. Taste and adjust salt.
- 5
Serve in bowls with tortilla chips on the side for scooping.
Tools you’ll need
- cutting board
- chef's knife
- medium bowl
- serving spoon
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