Garlic Pérou Plats principaux Fruits de mer

Authentic Peruvian Ceviche - A True Ocean Freshness and Flavors

Name: Authentic Peruvian Ceviche - A True Ocean Freshness and Flavors
Prep time: 30 min
Total time: 50 min
Yield: 4 portions
Cuisine: Plats principaux Fruits de mer
Ingredients: 50 g white fish fillet, diced (reserve garnishes); 1/3 tasse fresh lemon juice; 1/2 ají limo or ají amarillo pepper; 1/2 celery branch; 1/2 garlic clove; 1 c. à thé fresh grated ginger; 1 cilantro stem; 1 c. à thé salt; 2 ice cubes; 500 g very fresh white fish fillet; 1/2 tasse fresh lemon juice; 1 medium red onion; 1 ají limo or Fresno pepper; 3 c. à soupe fresh chopped coriander; Salt and pepper (à la goûte); Flake salt (pour la finition); 1 large sweet potato; 1 corn cob; 1/4 tasse grilled corn (maiz cancha); Lettuce leaves (pour la décoration); Plantain chips (facultatif)

Prep30 min

Servings4

DifficultyMedium

By Menucochon|

February 24, 2024

|Updated: Jan 8, 2026

Experience a true ceviche recipe and immerse yourself in the exquisite gastronomy of Peru, where the freshness of fish, the acidity of lime juice, and the subtle heat of chili pepper come together to create an explosion of flavors reminiscent of the Pacific coast of Peru. In this Peruvian ceviche recipe, we invite you to explore the culinary art of Peru by learning to prepare your own Peruvian ceviche. With simple yet high-quality ingredients, you can create a dish that will delight your taste buds and transport your senses to the sunny shores of Peru.

Preparation

Instructions

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Prepare the accompaniments
Cook the sweet potato in a steamer or boiling water for 25-30 minutes until tender. Let cool, then cut into slices. Boil corn for 5-7 minutes, drain and cut into rounds.
Prepare the fish
Ensure the fish is very fresh (ideally sushi grade). Remove the skin and fins. Cut the fish into uniform cubes of 2 cm for even marination. Reserve 50g of garnish for the tiger's milk.
Prepare the Tiger's Milk
In a blender, combine 50g of minced fish, lime juice, chili, celery, garlic, ginger, coriander stem, salt, and ice. Blend until smooth and creamy. Strain through a fine sieve and refrigerate.
Prepare the onion
Finely chop the red onion. To soften its flavor, soak it in cold water for 10-15 minutes, then drain well. This step reduces bitterness while keeping the crunch.
Marinate the fish (IMPORTANT: short marination time!)
In a large bowl, place the cubed fish. Add lime juice and tiger's milk. Add a pinch of salt and mix gently. Let marinate ONLY for 3 to 5 minutes - the fish should become opaque on the outside but remain slightly translucent in the center. Over-marinating makes the fish rubbery.
Assemble the ceviche
Drain the fish lightly, reserving the marinade liquid. Add the chopped red onion, minced chili, and fresh coriander. Mix gently. Adjust seasoning with salt and pepper.
Plate and serve immediately
Arrange sweet potato slices and corn rounds around a shallow dish or individual bowls. Place the ceviche in the center. Drizzle with reserved tiger's milk. Sprinkle with corn nuts for crunch. Finish with a pinch of sea salt and some coriander leaves. Serve immediately - the ceviche is best enjoyed fresh!

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Our Tips

Chef's tips for making this recipe

Tips for enhancing your ceviche

Use fresh white fish (bar, sea bream, cod or flounder) to ensure a perfect texture and delicate taste.

Cut the fish into small regular cubes for even cooking in lemon juice.

Do not let marinate too long : 30 to 60 minutes are sufficient for a tender ceviche. A longer marinade would make the fish rubbery.

For an authentic Peruvian ceviche, add a few drops of tiger's milk (the marinade juice), known for its intense and refreshing taste.

Variations of the ceviche recipe

Shrimp ceviche : replace white fish with cooked shrimps, perfect if you prefer a sweeter version.

Mango and avocado ceviche : add mango and avocado pieces for a fruity and exotic Peruvian ceviche.

Spicy ceviche : spice up your ceviche recipe with habanero pepper or homemade hot sauce.

Vegetarian ceviche : surprise with a version based on marinated mushrooms, pickled cucumbers and red onions — a nice alternative without fish, while still keeping the spirit of ceviche.

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