Ceviche is a traditional seafood dish, perfect for a refreshing appetizer or a hearty meal. This classic, Peruvian dish is built around fresh, raw fish, directly from the ocean. Tart lime juice, spicy chili, and fresh cilantro brighten the fish’s subtle flavors. Enjoy this delicious and healthy Ceviche – Classic Peruvian Fish Recipe! 
*I love using this Kyocera Ceramic Knife to easily slice and chop the fish and veggies. It stays sharp and gives a clean, easy cut.

5.0 from 1 reviews

Ceviche – Classic Peruvian Fish Recipe

 

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Prep time

15 mins

Cook time

1 hour

Total time

1 hour 15 mins

 

Ceviche is a classic Peruvian dish that everyone eats at lunch. When we were in Peru, we ate ceviche as often as possible whether it was at lunch or dinner. I could have eaten it for breakfast, too! But it wasn’t around that early….Ceviche uses very fresh fish (caught right out of the ocean) and you just slice it up and marinate it in some acid from the lime juice. The lime juice cooks the fish and makes it ready to eat raw. Add the extra ingredients for more flavor. Ceviche is extremely healthy and low fat! Fantastic for a meal or an appetizer. I also made this dish at our cooking class in Lima: Sky Kitchen! It was easy, fun, and delicious. Buen Provecho!

Author: Yuric's Recipe modified by Sarah Koszyk

Recipe type: Appetizer, Entree

Cuisine: Peruvian

Serves: 4

Ingredients

• 1 pound of white fish, fresh, skinless, boneless
• ½ cup – ¾ cup lime juice from Key Limes
• 1 Tbsp chili paste (if want less spicy, use less chili paste)
• 1 small red onion
• 1 garlic clove, minced
• ¼ cup cilantro, finely chopped
• 2 Tbsp nonfat or skim evaporated milk
• 6 Tbsp fish stock
• Salt & Pepper to taste
• 1 sweet potato, boiled, sliced
• 1 white corn on cob, boiled and removed from cob

Instructions

1. Mix the chili paste, garlic, and cilantro in a small bowl and set aside. Slice the red onion into thin strips and set aside.
2. Cut the fish into 1 inch cubes and put in a bowl. In the same bowl as the fish, add the salt and lime juice. Stir slightly (but not too much because you don’t want to break the fish). Let sit for 1-2 minutes. Add the fish stock, chili paste mixture, and evaporated milk to the fish. Add the onions. Stir slightly to mix (do not over mix because you don’t want to break the fish). Place in fridge and let sit for 1 hour. On a plate, put the fish mixture (about 4 ounces of fish per person) in the center.
3. Surround with 2 sliced of the cooked sweet potato and 2 Tbsp of the corn. Delicious!

Nutrition Information

Serving size: 4 ounces fish, 2 slices sweet potatoes, 2 Tbsp corn Calories: 158.9 Fat: 1.1 Saturated fat: 0.2 Carbohydrates: 14.9 Sugar: 4.0 Sodium: 139.5 Fiber: 1.7 Protein: 22.7 Cholesterol: 49.3

3.5.3251

For more Peruvian-inspired recipes and foods, check out:
Causa – Peruvian Mashed Potatoes with Chicken and Avocado
Peruvian Cuisine Adventures: From Farmer’s Markets to Gourmet Restaurants
Maca Fudge Brownies
Peruvian Power Foods, 18 Superfoods, 101 Recipes, and Anti-aging Secrets 

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