Peruvian Ceviche

By Nathaniel C. Nash

Total Time
40 minutes
Rating
4(81)
Notes
Read community notes

Ceviche is Peru’s national dish. Walking the streets of Lima, it is hard to go three blocks without finding a cevicheria serving up the popular delicacy. Versions are also sold from mobile vending wagons pushed along the dusty streets of the capital's shantytowns and at fine eating establishments in the most affluent residential areas. This one, with its spicy red peppers and tart lemon juice, would go well with corn and sweet potatoes, a light and refreshing meal.

Featured in: Peruvian Ceviche: A Spicy Delicacy

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Ingredients

Yield:4 servings
  • 2ears of corn
  • 1large sweet potato
  • 2pounds of fresh sole or sea bass, cut into half-inch cubes
  • 2teaspoons crushed garlic
  • 2teaspoons chopped coriander
  • 2teaspoons spicy red chili pepper, chopped in a blender
  • Juice of 8 to 10 small lemons
  • Salt and pepper to taste
  • 4large leaves of lettuce
  • 2medium onions, thinly sliced
  • 1large hot red pepper, sliced into quarter-inch rings
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

391 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 42 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 47 grams protein; 1266 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In separate pots, boil the corn and the sweet potato until tender. Peel the sweet potato. Let both cool, then cut corn into 2-inch sections and potato into 1-inch sections.

  2. Step 2

    Place cubed raw fish in a bowl with the garlic, coriander and chili pepper. Add enough lemon juice to cover the fish. Season with salt and pepper. Let marinate for 10 to 45 minutes, until the fish is milky white.

  3. Step 3

    For each serving, place a mound of the fish on a leaf of lettuce. Top with onions and a ring of red pepper, and add corn and sweet potato.

Ratings

4 out of 5
81 user ratings
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Cooking Notes

Please like only

As a Peruvian seeing lemon as an ingredient for ceviche instead of the traditional line hurts my soul

Evan

They dont have or use lemons in ceviche. The juice is from limes and the pepper is habanero. Blended with garlic this is Leche de Tigre.

Manuel Andrade

I object to the use of lemons in this "Ceviche" - keep the recipe if you desire but remove Peruvian from the title. LIMES please------ LIMES LIMES for authentic Peruvian Ceviche

Dawn

Many thanks to Evan for the directions on how to make Leche de Tigre! I was shocked to find that there were no recipes in the New York Times database or on Google. I blended one habanero cored and seeded with a few cloves of garlic and the juice of 11 limes. It turned out wonderfully. I have another habanero sliced in reserve for garnish or as needed for heat. However my one little habanero seems to be doing the trick for now.

Sandy Schuster

True limes are essential. Also thinly sliced red onions should marinade with the rich. Rocoto bought at Latin markets gives it an authentic taste 2 teaspoons max.

Manuel Andrade

I object to the use of lemons in this "Ceviche" - keep the recipe if you desire but remove Peruvian from the title. LIMES please------ LIMES LIMES for authentic Peruvian Ceviche

Please like only

As a Peruvian seeing lemon as an ingredient for ceviche instead of the traditional line hurts my soul

Gaby

Great recipe. I substituted the red chilli pepper with serrano and it turned out perfect... for me, not so much for some family members so I'll probably have to seed it next time. Also I used only half of an onion because 2 seemed a bit too much.

Evan

They dont have or use lemons in ceviche. The juice is from limes and the pepper is habanero. Blended with garlic this is Leche de Tigre.

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