12 Authentic Peruvian Ceviche Recipes That Deliver True Freshness

Peruvian ceviche is a delightful journey of flavors and traditions that truly celebrate freshness. I’ve rounded up 12 authentic recipes featuring everything from classic white fish to unique combos like mango and avocado. Each dish brings a taste of Peruvian culture and culinary artistry to your table. As we explore these delicious recipes, you’ll learn how to elevate your ceviche game. Get ready to impress your friends at your next gathering!

Classic Peruvian Ceviche

Ceviche is a dish that embodies the vibrant flavors of Peru, showcasing the freshness of the ingredients and the culinary heritage of the region. This classic preparation features fresh fish marinated in citrus juices, primarily lime, which “cooks” the fish while infusing it with zesty flavor.

Traditionally served with a side of sweet potato, corn, and red onion, ceviche isn’t just a meal; it’s a celebration of Peru’s coastal bounty and culinary traditions.

Making Classic Peruvian Ceviche is simpler than it seems, and the results are incredibly rewarding. This dish is perfect for a light lunch or as an appetizer for gatherings. The key to a successful ceviche lies in the quality of the fish and the balance of flavors. Fresh, firm white fish such as snapper or sole works best, and the dish is best enjoyed immediately after preparation to savor the fresh taste of the ingredients.

Ingredients (Serves 4-6):

• 1 pound fresh firm white fish fillets (such as snapper or sole), skinless and deboned
• 1 cup freshly squeezed lime juice
• 1 medium red onion, thinly sliced
• 1-2 fresh chili peppers (like ají amarillo or jalapeño), finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup cooked sweet potato, cut into wedges (for serving)
• 1 cup corn kernels (preferably Peruvian corn or choclo) (for serving)
• Lettuce leaves (for serving, optional)

Cooking Instructions:

1. Prepare the Fish: Start by cutting the fish fillets into small, bite-sized cubes. This will allow the lime juice to penetrate the fish evenly, ensuring that it marinates properly.
2. Marinate the Fish: Place the cubed fish in a glass or ceramic bowl (avoid metal as it can react with the lime juice). Pour the freshly squeezed lime juice over the fish, ensuring it’s completely submerged. Let it marinate for about 15-20 minutes until the fish turns opaque, indicating it’s “cooked” by the acidity of the lime.
3. Add Vegetables and Seasoning: Once the fish is marinated, add the finely sliced red onion, chopped chili peppers, salt, and black pepper to the bowl. Gently toss the mixture to combine all the ingredients while being careful not to break the fish cubes.
4. Incorporate Fresh Herbs: Fold in the chopped cilantro last, as it adds a fresh flavor that complements the ceviche. Taste the mixture and adjust the seasoning if necessary, adding more salt or lime juice according to your preference.
5. Serve: To serve, arrange the ceviche on a plate or in a bowl, garnishing it with additional cilantro if desired. Provide cooked sweet potato wedges and corn on the side, and place lettuce leaves underneath if you like. Enjoy immediately to experience the freshest flavors.

Extra Tips: When preparing ceviche, always use the freshest fish you can find, ideally sourced from a reputable fishmonger or market. If you’re unsure about the freshness, ask for recommendations or opt for frozen fish that has been properly thawed.

Additionally, you can customize the dish with other ingredients like avocado or mango for a twist on the classic recipe. Remember that ceviche is best served fresh, so prepare it close to serving time for the most enjoyable experience!

Ceviche Mixto

Ceviche Mixto is a delightful Peruvian dish that combines various types of seafood, typically fish and shellfish, marinated in zesty lime juice and complemented with aromatic herbs and spices. This dish isn’t only a feast for the eyes with its vibrant colors but also an explosion of flavors that captures the essence of the sea. The freshness of the ingredients is paramount, making it a popular choice for seafood lovers and a staple at gatherings and celebrations in Peru.

Preparing Ceviche Mixto is a straightforward process that allows the natural flavors of the seafood to shine through. The key is to use high-quality, fresh fish and shellfish, guaranteeing they’re at their peak for the best taste and texture. The combination of acidity from the lime juice, heat from the chili, and the crunch of onions creates a perfect harmony that makes this dish irresistible. Serve it with a side of sweet potatoes, corn, or avocado for a truly authentic Peruvian experience.

Ingredients (serves 4-6):

• 300g firm white fish (such as sea bass or tilapia), diced
• 200g shrimp, peeled and deveined
• 200g squid, cleaned and sliced into rings
• 1 cup fresh lime juice
• 1 small red onion, thinly sliced
• 1-2 aji amarillo or jalapeño peppers, finely chopped
• 1 cup fresh cilantro, chopped
• Salt to taste
• Black pepper to taste
• 1 cup cooked corn kernels (optional)
• 1-2 sweet potatoes, boiled and sliced (for serving)
• Lettuce leaves (for serving)

Cooking Instructions:

1. Prepare the Seafood: Start by verifying all seafood is fresh and cleaned. Dice the firm white fish into small cubes. For the shrimp, cut them into halves if they’re large. Slice the squid into rings. This preparation guarantees that the seafood will marinate evenly.
2. Marinate the Seafood: In a large mixing bowl, combine the diced fish, shrimp, and squid. Pour the fresh lime juice over the seafood, making sure everything is well coated. The acidity from the lime juice will “cook” the seafood, giving it a firm texture and bright flavor. Let it marinate in the refrigerator for at least 15-20 minutes, or until the seafood appears opaque.
3. Add Aromatics: After the seafood has marinated, add the thinly sliced red onion, chopped chili peppers, and fresh cilantro to the bowl. Mix gently to combine all the ingredients, being careful not to break the pieces of seafood.
4. Season the Mixto: Season the ceviche with salt and black pepper to taste. Mix well, guaranteeing that the seasoning is evenly distributed throughout the dish. This step enhances the flavors and guarantees every bite is delicious.
5. Serve: To serve, place a bed of lettuce leaves on a serving platter or individual plates. Spoon the ceviche mixture over the lettuce. Garnish with boiled sweet potato slices and cooked corn kernels on the side, if desired. The sweetness of the corn and potatoes balances the acidity of the ceviche beautifully.

Extra Tips: When preparing Ceviche Mixto, always use the freshest seafood available to guarantee the best flavor and safety. If you’re unsure about the freshness, it’s best to buy from a reputable fishmonger.

Additionally, feel free to customize the recipe by adding other seafood such as octopus or clams. Adjust the level of heat by adding more or fewer chilies according to your preference. Finally, serve the ceviche immediately after marinating for the best texture, as prolonged exposure to the lime juice can make the seafood mushy. Enjoy your culinary adventure into the vibrant world of Peruvian cuisine!

Tiradito

Tiradito is a delightful and zesty Peruvian dish that showcases the freshness of seafood, similar to ceviche but with its own unique twist. Originating from the coastal regions of Peru, Tiradito features thinly sliced fish marinated in a tangy sauce made from lime juice, garlic, and ají peppers. This dish highlights the quality of the fish and is typically served without onions, allowing the flavors of the sea to shine through. The presentation is often vibrant and colorful, making it a feast for both the eyes and the palate.

Traditionally, Tiradito is made with firm white fish such as flounder, tilapia, or sea bass, which is sliced into delicate pieces and then dressed in a bright, citrusy marinade. The dish is often garnished with additional ingredients like sweet potatoes, corn, or avocado, providing a contrasting texture and flavor that perfectly complements the spiciness of the ají sauce. Whether served as an appetizer or a main course, Tiradito is sure to impress your guests with its crispness and bold flavors.

Ingredients (Serves 4-6)

• 1 lb fresh white fish (flounder, tilapia, or sea bass)
• 1/2 cup fresh lime juice
• 2 tablespoons ají amarillo paste (or substitute with yellow bell pepper puree)
• 1 clove garlic, minced
• 1 tablespoon olive oil
• Salt to taste
• Fresh cilantro, for garnish
• 1 avocado, sliced (for serving)
• 1 cup cooked sweet potato, sliced (for serving)
• 1 cup corn kernels (for serving)

Cooking Instructions

1. Prepare the Fish: Start by ensuring that the fish is very fresh and has been properly cleaned. Using a sharp knife, slice the fish into thin, even pieces, about 1/4-inch thick. Place the sliced fish in a shallow dish or plate.
2. Mix the Marinade: In a separate bowl, combine the fresh lime juice, ají amarillo paste, minced garlic, and olive oil. Whisk the ingredients together until well blended. This marinade is what’ll give the Tiradito its distinct flavor.
3. Marinate the Fish: Pour the marinade over the sliced fish, ensuring that all pieces are well coated. Let the fish marinate for about 10-15 minutes. The acidity from the lime juice will lightly “cook” the fish, giving it a tender texture.
4. Season and Plate: After marinating, taste the fish and add salt if necessary. Arrange the marinated fish slices beautifully on a serving platter. Drizzle any remaining marinade over the top for added flavor.
5. Garnish and Serve: Garnish the Tiradito with fresh cilantro leaves. On the side, arrange the sliced avocado, cooked sweet potato, and corn kernels. These accompaniments not only enhance the dish visually but also provide a wonderful balance of flavors.

Extra Tips

When preparing Tiradito, the quality of the fish is paramount, so always choose the freshest fish available. If you can, visit a local fish market and ask for the catch of the day.

Additionally, feel free to adjust the level of spice in the marinade by adding more or less ají amarillo paste to suit your taste. For an extra kick, consider adding a few slices of fresh chili to the presentation.

Serve the Tiradito chilled for the best experience, and enjoy this invigorating taste of Peru!

Ceviche De Camarones

Ceviche De Camarones, or shrimp ceviche, is a classic Peruvian dish that highlights the fresh flavors of the ocean combined with a medley of citrus and spices. This dish showcases tender shrimp marinated in lime juice, which effectively “cooks” the shrimp while infusing it with bright, zesty flavors. Traditionally served as an appetizer or light meal, it’s a revitalizing option perfect for warm weather or special occasions.

The beauty of Ceviche De Camarones lies in its simplicity and the quality of the ingredients used. Fresh, high-quality shrimp are essential, as they’re the star of the dish. Accompanied by onions, cilantro, and a touch of heat from chili peppers, this ceviche is a delightful burst of flavors that transports you straight to the coastal regions of Peru. Whether you’re hosting a gathering or enjoying a quiet dinner, this dish is sure to impress.

Ingredients (Serves 4-6)

• 1 pound fresh shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice
• 1 small red onion, thinly sliced
• 1-2 serrano or jalapeño peppers, finely chopped (to taste)
• 1 cup chopped fresh cilantro
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 avocado, diced (for garnish)
• Tortilla chips (for serving)

Instructions

1. Prepare the Shrimp: Begin by rinsing the fresh shrimp under cold water to remove any residual impurities. Pat them dry with a paper towel. If using larger shrimp, you may want to cut them into smaller bite-sized pieces to facilitate even marinating and to make them easier to eat.
2. Marinate the Shrimp: In a medium-sized bowl, combine the shrimp with the freshly squeezed lime juice. Make sure the shrimp are fully submerged in the juice, as this will “cook” them. Cover the bowl with plastic wrap and refrigerate for about 30 minutes to 1 hour, or until the shrimp turn pink and opaque.
3. Prepare the Vegetables: While the shrimp is marinating, slice the red onion thinly and chop the serrano or jalapeño peppers. Be sure to remove the seeds if you prefer a milder flavor. Chop the fresh cilantro and set all the vegetables aside.
4. Combine Ingredients: Once the shrimp is marinated, drain off some of the lime juice, leaving just enough to keep the shrimp moist. Add the sliced red onion, chopped peppers, and cilantro to the bowl with the shrimp. Season with salt and black pepper, and gently toss everything together to combine the flavors.
5. Serve the Ceviche: To serve, spoon the ceviche into individual bowls or a large serving dish. Garnish with diced avocado on top for added creaminess. Accompany the ceviche with tortilla chips for a delightful crunch.

Extra Tips

For the best results, always use the freshest shrimp available, preferably from a reputable source. If you wish to enhance the flavor, you can experiment with adding diced tomatoes or cucumber to the ceviche mixture.

Additionally, serving the ceviche chilled will enhance its revitalizing qualities. Finally, feel free to adjust the level of spice by altering the amount of chili peppers according to your preference. Enjoy your culinary journey to Peru with this delightful dish!

Ceviche With Mango and Avocado

Ceviche is a traditional Peruvian dish that highlights the freshness of raw fish marinated in citrus juices, typically lime, and combined with various ingredients to elevate its flavor profile. This particular recipe for Ceviche with Mango and Avocado brings an exciting twist to the classic dish by incorporating sweet, juicy mango and creamy avocado, which beautifully balance the acidity of the lime. The result is a revitalizing, vibrant dish that can be enjoyed as an appetizer or a light main course, perfect for warm weather or special occasions.

To make this Ceviche with Mango and Avocado, you should select the freshest fish available, such as sea bass or tilapia, and combine it with ripe ingredients that complement the flavors of the ocean. The combination of zesty lime, sweet mango, and rich avocado creates a delightful contrast that will leave your guests wanting more. Serve it chilled, garnished with fresh cilantro, and accompanied by crunchy tortilla chips for an extra texture that pairs perfectly with the soft ceviche.

Ingredients (Serves 4-6):

• 1 pound firm white fish fillets (such as sea bass or tilapia), skinless and boneless
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1 small red onion, finely chopped
• 1 jalapeño pepper, seeded and minced (optional for heat)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• Salt and pepper to taste
• Tortilla chips for serving

Cooking Instructions:

1. Prepare the Fish: Begin by cutting the fish fillets into small, bite-sized cubes. This allows the fish to marinate evenly in the lime juice, ensuring a perfect “cooking” process. Place the cubed fish in a glass or ceramic bowl, avoiding metal containers as they can react with the citrus.
2. Marinate the Fish: Pour the freshly squeezed lime juice over the fish, ensuring that all pieces are fully submerged. Cover the bowl with plastic wrap and refrigerate for 30-45 minutes, or until the fish turns opaque and appears “cooked.” This is the essence of ceviche, where the acidity of the lime juice transforms the raw fish.
3. Combine Ingredients: Once the fish has marinated, drain a small amount of the excess lime juice, but leave some to keep the ceviche moist. Add the diced mango, avocado, red onion, jalapeño (if using), cherry tomatoes, and chopped cilantro to the bowl. Gently toss all the ingredients together to combine, being careful not to mash the avocado.
4. Season the Ceviche: Taste the mixture and add salt and pepper according to your preference. The seasoning will enhance the flavors of the dish, so adjust it to your liking.
5. Serve: Spoon the ceviche into individual serving bowls or on a large platter. Garnish with extra cilantro if desired and serve immediately with tortilla chips on the side for dipping.

Extra Tips: For the best flavor, use the freshest fish you can find and opt for ripe mango and avocado to enhance the dish’s overall taste and texture. The ceviche is best served right after preparation, as the fish can continue to “cook” in the lime juice over time, which may alter the texture. If you want to prepare it in advance, marinate the fish separately and combine it with the other fresh ingredients just before serving to maintain the integrity of the dish. Enjoy your culinary adventure with this delightful twist on a Peruvian classic!

Spicy Ceviche With Aji Amarillo

Spicy Ceviche With Aji Amarillo is a vibrant and invigorating dish that embodies the essence of Peruvian cuisine. This recipe highlights the tangy flavors of fresh lime juice, the delicate texture of freshly caught fish, and the unique heat from aji amarillo, a yellow chili pepper native to Peru. Known for its bright color and fruity flavor, aji amarillo adds a delicious kick that elevates the dish beyond the traditional ceviche.

Perfectly marinated and served chilled, this ceviche is an excellent choice for gatherings or as a light meal on a hot day. The beauty of this dish lies not only in its bold flavors but also in its simplicity. Ceviche is typically prepared quickly, allowing the fish to “cook” in the acidity of the lime juice. This dish isn’t just a feast for the taste buds; it also delivers a feast for the eyes with its vibrant colors.

Paired with crispy corn and sweet potatoes, this Spicy Ceviche With Aji Amarillo will surely impress your guests and leave them wanting more.

Ingredients (serves 4-6 people):

• 1 pound fresh white fish fillets (such as tilapia, snapper, or sea bass)
• 1 cup freshly squeezed lime juice
• 1 medium red onion, thinly sliced
• 1-2 aji amarillo peppers, finely chopped (adjust for spice level)
• 1 cup chopped fresh cilantro
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 cup cooked corn kernels (can be fresh or frozen)
• 1-2 sweet potatoes, boiled and sliced
• Optional: avocado slices for garnish

Cooking Instructions:

1. Prepare the Fish: Start by cutting the fresh fish fillets into small cubes (about 1/2 inch). Make certain that your fish is very fresh, as it will be consumed raw. Place the cubed fish in a large glass or ceramic bowl, avoiding metal, which can react with the lime juice.
2. Marinate the Fish: Pour the freshly squeezed lime juice over the fish, making sure it’s fully submerged. The acid from the lime juice will “cook” the fish, so cover the bowl with plastic wrap and place it in the refrigerator. Let it marinate for about 15-30 minutes, depending on how “cooked” you prefer the fish.
3. Add Vegetables: Once the fish has marinated, remove it from the refrigerator. Add the thinly sliced red onion, chopped aji amarillo peppers, and chopped cilantro to the bowl. Gently mix everything together to combine evenly.
4. Season the Ceviche: Add salt and black pepper to taste, mixing well to verify the seasoning is evenly distributed. Remember to taste and adjust the seasoning as needed, keeping in mind that the flavors will become more intense as the ceviche sits.
5. Prepare for Serving: To serve, arrange the sliced sweet potatoes and cooked corn on a serving platter. Use a slotted spoon to scoop the ceviche onto the platter, allowing excess lime juice to drain. Garnish with avocado slices if desired, and serve immediately.

Extra Tips:

When making Spicy Ceviche With Aji Amarillo, it’s crucial to use the freshest fish available, as this will greatly impact the flavor and texture of the dish. If you can’t find aji amarillo peppers, you can substitute them with another type of chili pepper, but be cautious about the heat level.

Additionally, consider chilling your serving plates beforehand for an extra invigorating experience. Finally, ceviche is best enjoyed fresh, so try to serve it shortly after preparation for the best flavor and texture.

Ceviche With Coconut Milk

Ceviche is a beloved dish in Peru, celebrated for its fresh flavors and vibrant ingredients. This variation, Ceviche With Coconut Milk, introduces a tropical twist to the traditional recipe, adding a creamy texture and a hint of sweetness that complements the acidity of the fish. The combination of fresh seafood, zesty lime, and rich coconut milk creates a delightful balance that’s perfect for warm days or festive gatherings.

In this recipe, we use fresh white fish, often the star of any ceviche, marinated in lime juice to achieve that signature tanginess. The addition of coconut milk not only enhances the flavor but also gives the dish a unique creaminess that sets it apart from classic ceviche. This dish is best served chilled, making it an excellent appetizer or light meal for 4-6 people.

Ingredients (serving size: 4-6 people)

• 1 pound white fish fillets (such as tilapia or snapper), skinless and boneless
• 1 cup fresh lime juice (about 8-10 limes)
• 1 cup coconut milk
• 1 medium red onion, thinly sliced
• 1 jalapeño pepper, seeded and finely chopped
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Tortilla chips or plantain chips (for serving)

Cooking Instructions

1. Prepare the Fish: Start by cutting the white fish fillets into small, bite-sized cubes. This will allow the fish to marinate evenly in the lime juice and absorb the flavors of the other ingredients.
2. Marinate the Fish: In a large glass or ceramic bowl, combine the fish cubes with the fresh lime juice. Make certain the fish is fully submerged in the juice. Cover the bowl with plastic wrap and refrigerate for about 30-40 minutes, or until the fish appears opaque and slightly firm to the touch, indicating it’s ‘cooked’ by the acidity of the lime.
3. Add Coconut Milk: Once the fish has marinated, remove it from the refrigerator and drain excess lime juice if necessary. Gently fold in the coconut milk, guaranteeing that the fish is well-coated. The coconut milk will add a creamy richness to the ceviche.
4. Incorporate Vegetables: Add the sliced red onion, chopped jalapeño, halved cherry tomatoes, diced cucumber, and chopped cilantro to the fish and coconut milk mixture. Stir well to combine all the ingredients.
5. Season: Taste the ceviche and season with salt and pepper to your liking. Adjust the seasoning as necessary, keeping in mind that the flavors will meld together as it sits.
6. Chill and Serve: Cover the bowl once more and refrigerate the ceviche for an additional 10-15 minutes to allow the flavors to develop. Serve chilled with tortilla chips or plantain chips for a delightful crunch.

Extra Tips

When making Ceviche With Coconut Milk, it’s essential to use the freshest fish possible to guarantee the best flavor and texture. If you’re unsure about the freshness of your fish, ask your fishmonger for recommendations.

Additionally, feel free to customize the recipe by adding other ingredients like avocado or mango for added creaminess and sweetness. Remember, the key to a great ceviche is balancing acidity, sweetness, and saltiness, so taste as you go!

Ceviche De Pescado Al Estilo Norteño

Ceviche De Pescado Al Estilo Norteño is a delightful dish hailing from the northern coastal regions of Peru. This version of ceviche showcases the unique flavors and ingredients typical of northern Peruvian cuisine, making it a standout choice for seafood lovers. The dish combines fresh fish marinated in citrus juices, particularly lime, and is accentuated with local spices and toppings that offer a beautiful balance of acidity, heat, and freshness.

The preparation of Ceviche De Pescado Al Estilo Norteño is relatively straightforward, but it requires the use of the freshest fish possible to guarantee the best flavor and texture. The marination process not only cooks the fish but also enhances the overall taste with the inclusion of red onion, chili peppers, and cilantro. This ceviche is often served alongside sides like sweet potato or choclo (Peruvian corn), adding to the delightful dining experience.

Ingredients (serves 4-6 people):

• 1 pound of fresh white fish fillets (such as tilapia or sole), diced
• 1 cup of freshly squeezed lime juice
• 1 medium red onion, thinly sliced
• 1-2 aji amarillo chilies, finely chopped (or any preferred chili)
• 1 cup of chopped fresh cilantro
• Salt to taste
• 1 sweet potato, boiled and sliced
• 1 cup of choclo (Peruvian corn), boiled
• Lettuce leaves for serving (optional)

Cooking Instructions:

1. Prepare the Fish: Start by confirming that your fish is fresh. Rinse the fish fillets under cold water and pat them dry with paper towels. Dice the fish into bite-sized pieces, about ¾ inch cubes, and place them in a glass or ceramic bowl. Avoid using metal as it can alter the flavor of the ceviche.
2. Marinate the Fish: Pour the freshly squeezed lime juice over the diced fish, making sure all pieces are well-coated. The acidity of the lime juice will “cook” the fish. Cover the bowl with plastic wrap and refrigerate for about 15-20 minutes. Stir occasionally to guarantee even marination.
3. Add Vegetables and Seasoning: After the fish has marinated, add the thinly sliced red onion, chopped aji amarillo chilies, and salt to the bowl. Gently mix all the ingredients together to combine them evenly. The onions will add crunch and the chilies will bring a nice heat to the dish.
4. Finish with Cilantro: Just before serving, fold in the chopped fresh cilantro. This will add a revitalizing note to the ceviche. Taste and adjust the seasoning with more salt or lime juice if needed.
5. Serve: On a serving platter or individual bowls, arrange the lettuce leaves as a base (if using). Spoon the ceviche mixture over the lettuce. Serve with slices of boiled sweet potato and choclo on the side. Enjoy your Ceviche De Pescado Al Estilo Norteño chilled.

Extra Tips:

When preparing ceviche, always use the freshest fish available, as the quality of the fish greatly impacts the dish’s flavor. Additionally, marinating the fish for too long can result in a rubbery texture, so keep an eye on the time.

If you can’t find aji amarillo chilies, feel free to substitute them with another type of chili that suits your heat preference. Finally, serve the ceviche immediately for the best taste and freshness, as this dish is meant to be enjoyed right after preparation.

Ceviche With Sweet Potato and Corn

Ceviche is a classic Peruvian dish that celebrates the freshness of seafood, typically marinated in citrus juices, and is often accompanied by a variety of sides that complement its bright flavors. This particular recipe for Ceviche with Sweet Potato and Corn takes the traditional preparation to new heights by adding the sweetness of cooked sweet potatoes and the crunch of corn, creating a harmonious balance of flavors and textures. The vibrant colors and appetizing presentation make it a perfect dish for gatherings, as well as a delightful treat for any seafood lover.

This dish not only highlights the freshness of the fish but also embraces the rich culinary heritage of Peru, where ceviche is a beloved staple. The combination of tender fish, zesty lime juice, and the added sweetness from the potato and corn elevates the dish, providing a satisfying experience that’s both invigorating and hearty. Pair it with a side of crispy Peruvian cancha (toasted corn) for an extra crunch, making this ceviche a true crowd-pleaser.

Ingredients (Serves 4-6):

• 1 lb (450 g) fresh white fish fillets (such as tilapia or sole), diced
• 1 cup freshly squeezed lime juice
• 1 medium red onion, thinly sliced
• 1 medium sweet potato, peeled and diced
• 1 cup corn kernels (fresh, frozen, or canned)
• 1-2 ají amarillo peppers, finely chopped (or to taste)
• Salt, to taste
• Fresh cilantro, chopped (for garnish)
• 1 avocado, sliced (optional, for serving)
• Lettuce leaves (for serving)

Cooking Instructions:

1. Prepare the Sweet Potato: Begin by placing the diced sweet potato in a pot of boiling salted water. Cook for about 10-12 minutes or until tender but not mushy. Drain and set aside to cool. This will add a sweet and creamy texture to the ceviche.
2. Marinate the Fish: In a large mixing bowl, combine the diced fish with the freshly squeezed lime juice. Confirm the fish is fully submerged in the juice, as this will “cook” the fish through the acidity. Allow it to marinate for about 15-20 minutes, or until the fish appears opaque.
3. Combine Ingredients: Once the fish is marinated, add the thinly sliced red onion, cooked sweet potato, and corn kernels to the bowl. Gently fold the ingredients together to avoid breaking up the fish. The sweetness of the potato and the crunch of the corn will enhance the overall flavor profile.
4. Add Seasonings: Stir in the finely chopped ají amarillo peppers and salt to taste. Adjust the seasoning according to your preference, confirming the flavors are well balanced. The ají adds a mild heat that complements the dish without overwhelming it.
5. Serve: To serve, place a handful of lettuce leaves on each plate. Spoon the ceviche mixture over the lettuce, garnishing with fresh cilantro and avocado slices if desired. This adds a touch of color and richness to the dish.

Extra Tips:

When preparing Ceviche with Sweet Potato and Corn, freshness is key, so make sure to use the freshest fish possible for the best flavor. If you can’t find ají amarillo, feel free to substitute with jalapeños or another mild chili pepper, adjusting the amount based on your heat preference.

For added flavor, consider marinating the ceviche a bit longer, but be cautious not to over-marinate the fish, as it can become tough. Serve this dish immediately for the best texture and taste, and enjoy the vibrant flavors of Peru at your table!

Ceviche With Cilantro and Lime

Ceviche is a classic Peruvian dish that celebrates the freshness of the ocean with vibrant flavors and textures. Originating from the coastal regions of Peru, this dish features raw fish marinated in citrus juices, primarily lime, which “cooks” the fish while infusing it with bright acidity. The addition of cilantro not only enhances the flavor but also brings a revitalizing aroma that complements the dish perfectly.

Ceviche is often served as an appetizer or a light meal, making it a popular choice for gatherings and warm weather. This particular recipe for Ceviche With Cilantro and Lime is simple yet bursting with flavor. By using fresh ingredients and giving the fish enough time to marinate, you’ll create a dish that’s both delicious and satisfying.

Serve this ceviche with crispy corn or sweet potato for an authentic Peruvian experience, and enjoy the delightful combination of textures and tastes that this dish has to offer.

Ingredients (Serves 4-6):

• 1 pound fresh white fish fillets (such as tilapia, snapper, or halibut)
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1 medium red onion, thinly sliced
• 1-2 jalapeño peppers, seeded and finely chopped
• 1 cup fresh cilantro, chopped
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper
• 1 avocado, diced (optional)
• 1 cup corn kernels (cooked or toasted, optional)
• Sweet potato or plantain chips for serving (optional)

Cooking Instructions:

1. Prepare the Fish: Start by selecting the freshest fish available. Rinse the fish fillets under cold water and pat them dry with a paper towel. Cut the fish into small, bite-sized cubes (about ½ inch). This will guarantee that the fish marinates evenly.
2. Marinate the Fish: Place the cubed fish in a glass or ceramic bowl (avoid metal containers as they can react with the lime juice). Pour the freshly squeezed lime juice over the fish until it’s completely submerged. The acid in the lime juice will begin to “cook” the fish. Cover the bowl with plastic wrap and refrigerate for about 30 minutes to 1 hour, or until the fish is opaque and firm to the touch.
3. Prepare the Vegetables: While the fish is marinating, thinly slice the red onion and finely chop the jalapeño peppers. If you prefer a milder ceviche, you can omit the jalapeño or adjust the quantity to your taste.
4. Combine Ingredients: Once the fish is marinated, drain a small amount of the lime juice (you can leave some if you prefer a juicier ceviche). Add the sliced onion, chopped jalapeños, and chopped cilantro to the fish. Season with salt and black pepper. Gently toss all the ingredients together until well combined.
5. Serve: If desired, gently fold in the diced avocado for a creamy texture. To serve, dish out the ceviche into individual bowls or a large serving platter. Garnish with additional cilantro and serve with sweet potato or plantain chips on the side for added crunch.

Extra Tips:

For the best results, always use the freshest fish available, as the quality greatly impacts the flavor of the ceviche. If you prefer a spicier kick, leave some seeds in the jalapeño or add a dash of hot sauce.

Additionally, feel free to experiment with other ingredients, such as diced tomatoes or mango, for a twist on the traditional recipe. Ceviche is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator and consume within 24 hours to maintain the fish’s texture and flavor.

Ceviche With Quinoa and Vegetables

Ceviche With Quinoa and Vegetables is a revitalizing and nutritious twist on the traditional Peruvian dish. By incorporating quinoa, a protein-rich grain, and a medley of colorful vegetables, this recipe not only elevates the flavor profile but also adds a satisfying texture that complements the zesty marinated fish. Perfect for a light lunch or as an appetizer for a gathering, this dish is sure to impress with its vibrant presentation and wholesome ingredients.

The key to a successful ceviche lies in the freshness of the fish and the balance of flavors in the marinade. Using lime juice as the primary acidic component not only “cooks” the fish but also adds a bright tang. Paired with crunchy vegetables like bell peppers and red onions, and the nutty goodness of quinoa, this Ceviche With Quinoa and Vegetables is a delightful experience for the palate.

Ingredients (Serves 4-6):

• 1 lb fresh white fish (e.g., tilapia or snapper), diced
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup bell pepper (any color), diced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup freshly squeezed lime juice
• 1 jalapeño, deseeded and minced (optional, for heat)
• Salt and pepper, to taste
• Avocado slices, for garnish (optional)

Cooking Instructions:

1. Prepare the Fish: Start by selecting the freshest fish you can find. Rinse it under cold water, pat it dry with paper towels, and cut it into small, bite-sized cubes. Place the diced fish in a bowl and season lightly with salt and pepper. This step is essential as it enhances the flavor of the fish before marinating.
2. Marinate the Fish: Pour the freshly squeezed lime juice over the fish, making sure all pieces are submerged. The acid in the lime juice will “cook” the fish, turning it opaque. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 2 hours, depending on how “cooked” you prefer your fish.
3. Cook the Quinoa: While the fish is marinating, prepare the quinoa according to package instructions. Typically, this involves rinsing the quinoa under cold water, then combining it with twice the amount of water in a pot. Bring it to a boil, reduce the heat, cover, and simmer for about 15 minutes or until all the water is absorbed. Once cooked, fluff it with a fork and let it cool.
4. Prepare the Vegetables: While the quinoa is cooking, chop the cherry tomatoes, cucumber, red onion, bell pepper, and cilantro. If you like a bit of heat, finely chop the jalapeño and set it aside. This step adds a wonderful crunch and freshness to the dish.
5. Combine Ingredients: Once the fish is marinated and the quinoa is cooled, combine the marinated fish, cooked quinoa, and chopped vegetables in a large mixing bowl. Gently toss everything together to mix the ingredients without breaking the fish. Taste and adjust seasoning with more salt, pepper, or lime juice as desired.
6. Serve: Transfer the ceviche mixture to a serving platter or individual bowls. Garnish with fresh avocado slices if desired. Serve immediately for the best flavor and texture, and enjoy this vibrant dish with tortilla chips or on its own!

Extra Tips:

For the best results, always use the freshest fish possible to guarantee safety and flavor. If you’re unsure about the fish’s freshness, ask your fishmonger for advice.

Additionally, feel free to customize the recipe by adding other vegetables or herbs that you enjoy; corn, radishes, or even mango can add a unique twist to your ceviche. Finally, serve the ceviche chilled for a revitalizing experience, especially on warm days!

Ceviche De Pulpo (Octopus Ceviche)

Ceviche De Pulpo is a revitalizing and vibrant dish that showcases the culinary traditions of Peru with its bold flavors and fresh ingredients. This octopus ceviche is a perfect blend of tender octopus, zesty lime juice, and a medley of aromatic vegetables. It’s ideal for warm days and can be served as an appetizer or a light main course, making it a beloved choice among seafood lovers.

The combination of acidity from the citrus juices and the crunch of fresh vegetables creates a delightful balance that will transport you straight to the coastal shores of Peru.

Preparing Ceviche De Pulpo is both an art and a science, as it requires the precise cooking of octopus to achieve the perfect texture while guaranteeing the freshness of the ingredients is preserved. The key to a great ceviche lies in the quality of the seafood and the balance of flavors.

This dish can be served with a side of sweet potato or corn, which complement the tanginess of the ceviche beautifully. Gather your ingredients and get ready to impress your family and friends with this delicious Peruvian classic!

Ingredients (Serves 4-6):

• 1 lb fresh octopus
• 1 cup freshly squeezed lime juice
• 1 small red onion, thinly sliced
• 1 medium tomato, diced
• 1 medium cucumber, peeled and diced
• 1-2 serrano peppers, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil (optional)
• Sweet potatoes (for serving, optional)
• Corn (for serving, optional)

Cooking Instructions:

1. Prepare the Octopus: Begin by cleaning the octopus thoroughly under cold running water. Remove the beak and any innards. To tenderize the octopus, bring a large pot of salted water to a boil. Once boiling, add the octopus and cook for about 30-40 minutes, or until the octopus is tender. You can check this by piercing the thickest part of the tentacle with a fork. Once cooked, remove it from the pot and let it cool.
2. Chop the Octopus: Once the octopus is cool enough to handle, chop it into bite-sized pieces. Make sure to have a sharp knife to guarantee clean cuts. The texture should be tender but not mushy.
3. Mix the Ingredients: In a large mixing bowl, combine the chopped octopus, diced tomato, diced cucumber, sliced red onion, and chopped serrano peppers. Toss gently to mix the ingredients without breaking down the octopus further.
4. Add the Lime Juice: Pour the freshly squeezed lime juice over the octopus mixture. The acidity of the lime juice will “cook” the octopus further and infuse it with flavor. Season with salt and pepper to taste. If desired, drizzle with olive oil for added richness.
5. Let it Marinate: Cover the bowl with plastic wrap and let the ceviche marinate in the refrigerator for at least 30 minutes. This allows the flavors to meld and the octopus to absorb the citrusy goodness.
6. Serve: After marination, give the ceviche a gentle stir and taste for seasoning. Adjust if necessary. Serve chilled, garnished with fresh cilantro. Accompany with slices of sweet potato and corn on the side for a traditional touch.

Extra Tips:

When making Ceviche De Pulpo, always opt for the freshest octopus you can find for the best flavor and texture. If you’re unsure about cooking the octopus, you can also purchase pre-cooked octopus from a seafood market or grocery store.

Additionally, feel free to adjust the level of spiciness by adding more or fewer serrano peppers, depending on your taste preference. Ceviche is best enjoyed the day it’s made, so try to consume it fresh for the ultimate experience!