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How to Make Traditional Peruvian Ceviche | A Step-by-Step Guide

Total Time30 minutes
Course: Appetizer, Snack
Cuisine: Latin, Peruvian
Keyword: Authentic, How to Make Peruvian Ceviche, Peru, Peruvian Cecivhe, Traditional
Servings: 4 servings
Author: Dey | Touching Tables

Ingredients

  • 1 lb fresh fish fillets any firm white fish
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed lemon juice
  • 1 small red onion thinly sliced
  • 1-2 aji amarillo or habanero peppers finely chopped (remove seeds for less heat)
  • 1 teaspoon ginger finely grated
  • 1/2 cup chopped cilantro
  • 2 tablespoons olive oil
  • 1 sweet potato boiled and sliced for serving
  • salt to taste

Instructions

Prepare the Fish:

  • Start by cutting your fish into small, bite-sized cubes (about 1/2 inch to 1 inch in size). The fish should be fresh and firm to the touch.
  • Place the fish in a large, shallow bowl.

Prepare the Marinade:

  • In a separate bowl, combine the lime juice, lemon juice, finely chopped aji amarillo or habanero, grated ginger, and salt.
  • Stir well.

Marinate the Fish:

  • Pour the marinade over the fish and gently stir to coat each piece evenly.
  • Cover the bowl and let it marinate for 15-20 minutes..

Add the Onions and Cilantro:

  • After the fish has marinated, add the sliced red onions and chopped cilantro to the bowl.
  • Gently toss everything together, being careful not to break up the fish too much.

Serve the Ceviche:

  • To serve, plate the ceviche accompanied with sliced, boiled sweet potato, and drizzle with olive oil for a smooth finish.