Ceviche
Ceviche, from above
Non vegLima

Ceviche

Raw fish turned silky by lime, chilli and red onion. Peru's national dish, ready in fifteen minutes.

30 minTime
29 gProtein each
mediumSpice
Peru on a plate2 chapters · 1 min read

Make it your way

Grandma's wayLima style ceviche with sweet potato and corn.
The original
287kcalsame
29 gproteinsame
5 gfibresame
30minutessame

Ceviche.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Fish500 g very fresh firm white fish, 2 cm cubes
Lemon juice⅔ cup fresh lime juice
Onion1 red onion, very thinly sliced
Ají amarillo paste1 tbsp, or 1 green chilli
Garlic1 clove, grated
Ginger1 tsp, grated
Coriander leaves (cilantro)2 tbsp, chopped
Saltto taste
Sweet potato1 large, boiled and sliced
Sweet corn kernels (corn kernels)2 cobs, boiled, in rounds
Lettucea few leaves

Method

4 steps
  1. 1Boil the sweet potato and corn and let them cool. Soak the onion in iced salted water.
  2. 2Season fish cubes with salt, garlic, ginger and chilli paste. Use only very fresh fish kept cold.
  3. 3Pour over lime juice and toss gently. Leave 2 to 5 minutes only.
  4. 4Add drained onion and coriander, toss, and serve at once with sweet potato, corn and lettuce.
Serve it like this

Serve in a chilled shallow bowl with its juices, red onion piled on top, a wedge of sweet potato and a round of corn alongside.

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Make it a meal

What goes with Ceviche: a bread or rice, a side, something to drink and something sweet.

Bread or rice Methi thepla40 min
Bread or rice Arroz con mariscos50 min
With a main Causa limeña50 min
On the side Papa a la huancaína30 min
On the side Aloo gobi35 min
To drink Chicha morada60 min
Something sweet Picarones120 min
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