Introduction
Ceviche is the national dish of Peru — a bold, zesty, and refreshing seafood dish where fresh fish is “cooked” in citrus juice. It’s the perfect appetizer or light main dish, packed with flavor from lime, chili, cilantro, and red onion. In Peru, ceviche is more than a meal – it’s a cultural symbol.
Ingredients
- 500g fresh white fish fillet (sea bass, tilapia, or cod), cut into cubes
- ½ cup freshly squeezed lime juice
- ½ red onion, thinly sliced
- 1 chili pepper (ají limo or red chili), finely chopped
- 2 tbsp chopped cilantro
- Salt to taste
- Optional: 1 boiled sweet potato, corn kernels (Peruvian choclo), or lettuce leaves for serving
Instructions
- Place the fish cubes in a bowl and season lightly with salt.
- Add lime juice and mix gently. Let it marinate for 10–15 minutes until the fish turns opaque (this means it’s “cooked”).
- Stir in sliced onions, chili pepper, and chopped cilantro.
- Let the mixture rest for another 5 minutes to absorb flavors.
- Serve cold, optionally over lettuce leaves with slices of sweet potato and corn.