Peruvian Ceviche a Taste of Sunshine

Ceviche Peruano A Taste of Sunshine in Every Bite

By Laura TideJuly 28, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a trip to Peru without the airfare? Me too! But seriously, this ceviche peruano recipe is like a sun holiday in a bowl.

Honestly, the lime marinated fish is so fresh and zingy, it's like a party in your mouth.

Brief Overview

Authentic Peruvian ceviche is a cornerstone of Peruvian cuisine, dating back centuries. This easy ceviche recipe requires zero cooking time and is ready in under 40 minutes.

This recipe yields about 4 servings, perfect for a light lunch or a summery starter.

Main Benefits

This Peruvian seafood recipe is packed with protein and vitamin C, thanks to all that lovely lime juice. I always make this when I'm craving something healthy but also seriously flavourful.

What makes this dish special? The vibrant combination of aji amarillo ceviche and the natural sweetness of ceviche with sweet potato .

look into into Peruvian Flavours

Let's be real, I love trying new recipes but only the ones that can be done in less than an hour.

So, I thought, why not a fresh fish ceviche ? Trust me, it's easier than making toast, well, almost!

The key to a really good ceviche marinade is using the freshest possible fish. It makes all the difference, I swear.

I once tried making it with slightly dodgy fish, and let's just say, I learned my lesson.

What You'll Need To Make This How to make ceviche

First, you will need fresh white fish like sea bass and a big bunch of limes, think 8 to 10.

Next you will need a red onion, and some aji amarillo peppers. Aji amarillo can be tricky to find, but you can substitute habanero, or even red chili for a bit of a kick.

Ingredients & Equipment for Your Ceviche Peruano Adventure

So, you’re ready to dive into the world of ceviche peruano ? Ace! This Peruvian seafood recipe is all about fresh ingredients and a little love.

Honestly, the ingredients are simple. The better they are, the better your lime marinated fish will taste. Let's get prepped!

Main Ingredients: The Heart of the Matter

For the best authentic Peruvian ceviche , we need quality.

Fresh White Fish: 1 lb (450g) . Sea bass, snapper, or sole are great choices. Get the freshest you can find!. Quality indicator? It should smell like the sea, not "fishy". If it smells, get out!.
Lime Juice: 1 cup (240ml) . Freshly squeezed is a must. Think 8-10 limes . Bottled stuff? Nah, mate, no way.
Red Onion: 1 medium , thinly sliced. I find soaking it in ice water for 10 minutes takes away some of the bite.
Aji Amarillo Peppers: 1-2 . Mince them after taking out the seeds. Or, you can use habanero. I'd use gloves, mind you, unless you want fiery fingers.
Fresh Ginger: 1 tbsp (15ml) , minced. It gives it a bit of a zing.
Cilantro: 1/4 cup (60ml) , chopped. If you're one of those people who think it tastes like soap, use parsley instead.
Salt and Pepper: To taste. Don't be shy.

Optional extras for serving that classic Ceviche with sweet potato :

Sweet Potato: 1 large , cooked and sliced. I like to roast mine for extra flavour.
Corn: 1 ear , kernels removed. Grilling them gives a nice smoky flavour.

Seasoning Notes: That Peruvian Kick

The secret to proper aji amarillo ceviche is the balance. It's not just about heat.

Essential Spice Combinations: Salt, pepper, aji amarillo , and a touch of ginger. Boom!
Flavor Enhancers and Aromatics: The lime juice, red onion, and cilantro all play their part. This is where the magic happens.
Quick Substitution Options: No aji amarillo? Habanero, but be careful it's hotter!

Equipment Needed: Keep It Simple

You really don't need much to knock out an easy ceviche recipe .

Sharp Knife: Makes life easier when cutting the fish.
Cutting Board: Obvious, right?
Glass or Ceramic Bowl: The lime juice reacts with metal.
Citrus Juicer: Saves your hands.
Gloves: Seriously, for handling the chillies. Trust me, you'll thank me later.

How to make ceviche ? Right, that's the gear sorted. Now you're prepped for the ceviche marinade .

Cooking Method: "Cooking" Fish with Lime Ceviche Peruano

Alright, let's get cracking! Ceviche Peruano , eh? A proper classic, a right Bobby Dazzler of a dish. This Peruvian seafood recipe is all about fresh flavours and minimal effort.

We'll get this outlined perfectly for all you lovely home cooks. Honestly, I'll even make it so your nan could whip it up and she still uses a wooden spoon for everything! Trust me, this easy ceviche recipe is a winner.

Prep Steps: Mise en Place and a Bit of a Laugh

First things first, let's get organized. We need that all-important mise en place . Chop your fresh fish ceviche into 1/2 inch cubes .

Slice the red onion thinly. Mince that ají amarillo wear gloves, unless you fancy burning fingers. Gather your lime, coriander, and ginger.

Did you know that ceviche is one of the most popular dishes in Peru, with some restaurants even specializing solely in this lime marinated fish ? A little fact to wow your mates!

step-by-step: "Cooking" with Acidity

Here's how we turn sunshine into a plate of glorious authentic Peruvian ceviche :

Cube 1 lb (450g) of fresh, white fish and chuck it in a glass bowl.
Douse it with 1 cup (240ml) of fresh lime juice . This is your ceviche marinade !
Add thinly sliced red onion, minced ají amarillo (1-2) and minced ginger (1 tablespoon) .
Season with salt and pepper.
Pop it in the fridge for 15- 20 minutes . The fish should turn opaque.

Pro Tips: Making It Sing!

Want to take your aji amarillo ceviche to the next level? Here's the lowdown. The biggest mistake? Over marinating. Seriously, 20 minutes is your limit.

You want it just cooked, not rubbery. Serve it with some ceviche with sweet potato the sweetness balances the zing.

The sweet potato is totally optional though, if you want to go all authentic! And it's not really make-ahead friendly.

So there you have it. Follow these tips and you will soon know how to make ceviche . Now, get in the kitchen and whip up some sunshine.

Recipe Notes for Your Amazing Ceviche Peruano

Right then, so you're ready to get stuck into making this awesome ceviche peruano . Before you dive in, let's chat about a few things that'll help you nail this authentic Peruvian ceviche .

I’m practically drooling thinking about it! I’ve been making this for years, and honestly, it never gets old. This is an easy ceviche recipe that will wow your guests!

Plating Like a Pro

Listen, presentation matters! For a proper fancy pants moment, arrange the lime marinated fish over crisp romaine lettuce leaves. A sprinkle of fresh cilantro always looks the business.

Serve alongside the sweet potato, and some corn kernels. If you are feeling frisky, garnish with a wedge of lime.

And a Peruvian beer never goes amiss!

Storage Situation

So, you've somehow managed to not eat all the aji amarillo ceviche in one sitting? Fair play to ya! Any leftovers need to go straight into the fridge.

Keep them in an airtight container. It will last up to 24 hours . But honestly, I wouldn't push it. This is a fresh fish ceviche recipe, and it tastes best when freshly made.

Freezing? Nah, wouldn't recommend it. It messes with the texture too much.

Mixing It Up - Variations on a Theme

Fancy a little twist? If you’re watching the carbs, skip the sweet potato. You can also make it a bit hotter by adding more aji amarillo ceviche .

I once used Scotch bonnets by accident and nearly blew my head off! This Peruvian seafood recipe is very forgiving.

Adaptable to taste, for sure.

Nutrition Nitty Gritty

Alright, so each serving is roughly around 250-300 calories. It's packed with protein, which is ideal, plus some healthy fats.

The lime juice is full of vitamin C. This ceviche with sweet potato provides some fibre from the corn and sweet potato.

Just remember, the nutritional info is an estimate, so your mileage may vary.

Now you've got all the insider tips. Go forth and create some magical ceviche peruano . Don't be afraid to experiment with your ceviche marinade and have some fun with this Peruvian cuisine ! You got this! Trust me, this How to make ceviche guide makes this so easy.

Frequently Asked Questions

What kind of fish is best for ceviche peruano, and can I use frozen?

The best fish for ceviche peruano is a firm, white fish like sea bass, snapper, or sole. Freshness is absolutely key you want the fish to be super fresh! While you can use frozen fish, make sure it's been properly thawed and is still of excellent quality.

If you wouldn't eat it raw as sashimi or sushi, then it's not good enough for ceviche.

How long does ceviche peruano last in the fridge? I want to make it ahead of time for my "Bake Off" party.

Ceviche is best eaten immediately after marinating. The lime juice continues to "cook" the fish, which can make it rubbery if left too long. As a rule of thumb, ceviche peruano shouldn't be kept in the fridge for more than a few hours after marinating.

If you really want to get ahead, prepare the vegetables beforehand, but only marinate the fish just before serving. It's like having a good cuppa, best had when fresh!

I'm not a fan of spicy food. Can I make ceviche peruano without the peppers?

Absolutely! The heat from the ají amarillo peppers (or habanero) is definitely a key component but isn't essential. You can totally make ceviche peruano without them. Simply omit the peppers altogether or, if you still want a little bit of flavour without the heat, use a very mild red bell pepper, finely diced.

It will still offer a sweetness to balance the lime.

What exactly does the lime juice do to the fish in ceviche peruano? Is it actually "cooking" it?

The lime juice, being highly acidic, denatures the proteins in the fish, much like heat does when you traditionally cook something. This process changes the texture and appearance of the fish, making it firm and opaque, hence the term "cooking." However, it doesn't kill all bacteria like cooking with heat does, so that's why using super fresh fish is vital for a delicious and safe ceviche peruano!

I can't find ají amarillo peppers anywhere! What's a good substitute for my ceviche peruano?

Finding ají amarillo can be tricky, like finding hen's teeth in Tesco! A good substitute would be a habanero pepper, but use it very sparingly as they are much hotter. Otherwise, a regular red chili pepper, finely minced, will provide a little kick and similar colour.

If you're really struggling, a pinch of red pepper flakes will do in a pinch, but it won't have quite the same flavour profile.

Is ceviche peruano healthy? What are the nutritional benefits?

Ceviche peruano can be a very healthy dish! It's packed with lean protein from the fish and is relatively low in carbohydrates and fats. The lime juice provides vitamin C, and the vegetables add further vitamins and minerals. However, be mindful of the sodium content, as salt is used to season the dish.

Serve alongside sweet potato and corn for a balanced meal... and maybe a cheeky Pisco Sour to follow!