Peruvian Classic Ceviche
Peru's national dish — fresh raw fish 'cooked' in lime juice with ají amarillo chilli, red onion and fresh coriander. Served with corn and sweet potato.
About This Recipe
Peruvian ceviche is one of the world's great culinary achievements — fresh fish transformed in minutes by the acidity of lime juice in a process called 'denaturing' (often called 'cold cooking'). The leche de tigre (tiger's milk — the lime marinade) is so valued it's drunk as a shot. Peru's national dish has over 2,000 years of history and was declared Cultural Heritage of the Nation in 2004.
Ingredients
Serves 4
- 500 gsushi-grade white fish(sea bass, sole or halibut — very fresh, cut into 2cm cubes)
- 200 mlfresh lime juice(about 10–12 limes)
- 1red onion(very thinly sliced)
- 2ají amarillo chillies(or 2 tbsp ají amarillo paste)
- 1 clovegarlic(minced)
- 1 large bunchfresh coriander
- 1 tspsalt
- 1corn on the cob(boiled and cut into rounds (choclo))
- 1sweet potato(boiled and sliced)
Instructions
- 1
Prepare the fish
Pat fish dry. Cut into 2cm cubes. The fish must be of sashimi quality — freshness is everything in ceviche.
Buy fish the same day. Ask your fishmonger specifically for fish suitable for raw consumption.
- 2
Prepare the onion
Soak sliced red onion in cold, lightly salted water 10 minutes. Drain and rinse — this removes the harsh raw edge while keeping the crunch.
- 3
Make the leche de tigre
Blend a small portion of fish trimmings (or a cube of fish) with lime juice, garlic, ají amarillo, a few coriander stems and ice cubes. Strain — this enriched lime marinade is the heart of authentic ceviche.
- 4
Marinate briefly
Combine fish cubes, onion and leche de tigre. Season with salt. Toss gently. Marinate ONLY 2–3 minutes — the fish should be just barely 'cooked' on the outside but still translucent in the centre.
Over-marinating (longer than 10 minutes) makes the fish tough and rubbery. Serve quickly.
- 5
Finish and plate
Add coriander leaves. Adjust salt and lime. Serve immediately in chilled bowls with boiled corn rounds, sliced sweet potato and extra coriander.
Pro Tips
- →
Fish freshness is the single most important variable. If the fish smells fishy, don't make ceviche.
- →
Classic Peruvian ceviche marinates for only 2–3 minutes — not 30 minutes like some recipes suggest. The texture and flavour difference is dramatic.
- →
Serve in frozen or chilled bowls to keep everything cold.
Variations
- •
Ceviche Mixto: add prawns, squid rings and octopus alongside the fish.
- •
Ceviche Verde: blend coriander into the leche de tigre for a vivid green version.
- •
Leche de Tigre shot: drink the lime marinade as an aperitivo — it's considered a hangover cure in Lima.
Storage
Make and eat within 30 minutes. Ceviche cannot be stored — the acid continues to cook the fish, making it tough.
History & Origin
Peruvian ceviche has over 2,000 years of history. The Moche people of coastal Peru marinated fish in the fermented juice of tumbo fruit. Spanish colonisers introduced citrus, and by the 16th century lemon/lime ceviche was documented. In the 1970s, Nikkei (Japanese-Peruvian) chef Humberto Sato radically shortened the marinade time to the few minutes used today, revolutionising the dish.
Frequently Asked Questions
Is ceviche safe to eat?
Lime juice denatures proteins but does not kill all pathogens. Use sushi-grade fish (previously frozen to kill parasites) for the safest experience. Pregnant women and immunocompromised individuals should avoid it.
What is ají amarillo?
Peru's most important chilli — ají amarillo (yellow chilli) has a fruity, floral heat unique to South America. It's available as paste in jars at Latin supermarkets worldwide. There is no perfect substitute, but habanero gives a similar fruity heat.
Nutrition Facts
Per serving (150g) · 4 servings total
Time Summary
Have Questions?
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →More Peruvian Recipes
Community
Join the conversation
Sign in to leave a comment and save your favourite recipes