Category: lunch & appetizer
Servings: 4
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min
Total Time: 50 min
Description
Zesty, fearless, and bursting with life — Ceviche Peruano is Peru’s national pride served on a plate. Each bite is a celebration of the coast: tender white fish “cooked” in the sharp kiss of lime juice, ignited by fiery rocoto, and cooled by sweet, velvety slices of camote.
The red onion adds its crisp dance, the choclo brings buttery sweetness, and together they create a perfect rhythm — bright, clean, and alive. This isn’t just food; it’s a tradition meant to be eaten fresh from the sea, under the midday sun, when the lime is at its sharpest and the ocean breeze is still on your skin.
One spoonful, and you’ll understand why Peruvians don’t just make ceviche — they honor it.
Ingredients
1 1/2 lb Tilapia (or other firm, fresh white fish)
1 1/2 cup Lime Juice (10-12 limes)
1 unit Red Onion
1 tbsp Rocoto Pepper
1 tsp Salt
1 tsp Pepper
1/2 cup Fresh cilantro
2 unit Corn
2 unit Sweet Potatoes
Instructions
- Step 1. In two separate pots, bring water to a boil. In one pot, add corn. Once cooked, cut into rounds. In the other pot, add peeled sweet potatoes. Boil until tender and slice into rounds. Set corn and sweet potatoes aside to cool.
- Step 2. Cut fish into ¾ inch cubes. Keep chilled.
- Step 3. Mince garlic, finely slice rocoto, and halve limes. In a large glass bowl, juice limes (about 1 ½ cups); mix in garlic and rocoto to spice preference. (Add more rocoto to increase spiciness.) Add fish to lime mixture and marinate for 30 minutes.
- Step 4. While fish marinates, thinly slice onions. Roughly chop cilantro.
- Step 5. Once fish has marinated and “cooked” in the citrus, it should appear opaque. Add onions and cilantro. Add salt and pepper to taste.
- Step 6. Serve ceviche in a bowl or on a plate with corn and sweet potatoes.