Peruvian Ceviche is a vibrant, refreshing dish that captures the essence of coastal Peru. This recipe celebrates fresh, simple ingredients that come together to create a symphony of flavors in every bite. Perfect for a light meal or as a unique appetizer, ceviche is always a crowd-pleaser.
White fish: Choose fresh options like sea bass or tilapia for a firm texture that holds up well in citrus. Lime juice is the star of the show, "cooking" the fish with its acidity. Red onion adds a subtle crunch and sweetness. Cilantro brings a fresh, herbaceous note that pairs beautifully with the fish. A red chili pepper introduces a hint of heat, elevating the dish. Salt and black pepper are essential for seasoning. The sweet potato and corn offer a delicious contrast to the tangy ceviche, adding sweetness and texture.
Serve this Peruvian Ceviche as an appetizer at a summer gathering, or enjoy it as a light main dish with a side of crispy plantain chips. A crisp, chilled white wine or a cold, light beer complements the citrusy flavors beautifully.
Start by dicing your fresh white fish into small cubes. Place these in a large glass bowl, covering them completely with freshly squeezed lime juice. This is where the magic happens—the acid in the lime juice will "cook" the fish. Pop the bowl in the fridge for about 15-20 minutes. You'll know it's ready when the fish turns opaque and firm.
While the fish is marinating, take this time to boil a sweet potato. It should take about 10 minutes to get it tender. Once cooked, let it cool slightly before slicing it into rounds. Meanwhile, in another bowl, mix the thinly sliced red onion, chopped cilantro, and finely chopped red chili pepper.
Once your fish is ready, drain the excess lime juice from the bowl. Gently combine the fish with your onion and cilantro mixture. Season everything with salt and black pepper, adjusting to taste. Serve your ceviche immediately, paired with the sliced sweet potatoes and corn kernels on the side for a complete meal.
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