This Classic Peruvian Ceviche is a timeless Latin American dish made with ultra-fresh fish, lime juice, red onion, chili pepper, and cilantro. Light, refreshing, and full of flavor, it’s an authentic recipe that highlights technique, texture, and balance.
1.4 Prep & Cook Time
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Servings: 4
1.5 Ingredients
- 1 lb very fresh white fish (sea bass, grouper, or flounder), skinless and boneless
- 3/4 cup freshly squeezed lime juice
- 1 small red onion, thinly sliced
- 1 small red chili pepper, seeds removed and finely sliced
- 1/2 cup fish stock (optional, for leche de tigre)
- 2 tablespoons chopped fresh cilantro leaves
- Salt to taste
- Ice-cold water (for rinsing onion, optional)
1.6 Instructions
- Cut the fish into medium cubes, keeping uniform size to preserve texture.
- If desired, soak the sliced red onion briefly in ice-cold water, then drain well.
- In a bowl, combine lime juice, fish stock, chili pepper, cilantro, and salt. Mix well.
- Add the fish cubes to the mixture and gently stir.
- Add the red onion and adjust seasoning if needed.
- Let rest for 2 to 4 minutes until the fish turns opaque on the outside but remains tender inside.
- Serve immediately with the remaining citrus marinade, known as leche de tigre.
1.7 What to Serve With
- Sweet potato slices
- Corn kernels or Peruvian cancha corn
- Toasted corn nuts
- Light leafy green salad
1.8 Pro Tips
- Always use the freshest fish possible, sushi-grade if available.
- Avoid over-marinating to preserve the delicate texture of the fish.
- Cut the fish just before serving for best results.
- Balance acidity with salt gradually.
1.9 Nutrition Information (Approximate)
- Calories: 220
- Protein: 32 g
- Carbohydrates: 6 g
- Fats: 3 g
2. FAQ (Creative)
Is ceviche raw fish?
Ceviche uses raw fish that is cured in citrus juice, changing its texture and flavor.
Can I make ceviche ahead of time?
It’s best prepared right before serving to maintain freshness and texture.
What fish works best for ceviche?
Firm white fish like sea bass, grouper, or snapper are ideal.
Is ceviche served hot or cold?
Always served cold and very fresh.
Can I adjust the spice level?
Yes, simply reduce or increase the chili pepper to taste.
3. Conclusion
Classic Peruvian Ceviche is more than a recipe—it’s a celebration of simplicity, freshness, and culinary heritage. With just a few high-quality ingredients and careful timing, you can bring an iconic Latin American dish to your table that feels both elegant and approachable.
Discover more authentic and easy recipes inspired by Brazilian and Latin cuisine at
https://easyrecipesfrombrazil.com/