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Ceviche Clásico
Peru's national dish — raw fish cured in lime juice with ají amarillo, red onion and corn.
Prep
20 min
Cook
0 min
Servings
2
Difficulty
Easy
4.9
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Peru's national dish — raw fish cured in lime juice with ají amarillo, red onion and corn.
Peruvian ceviche is considered one of the world's great dishes, recognised by UNESCO as part of Peru's cultural heritage. The technique of 'cooking' raw fish in lime juice (leche de tigre) is straightforward but the quality of fish and freshness of limes is everything. The classic Lima version uses sea bass or sole, thinly sliced red onion, ají amarillo, coriander, and a side of choclo (giant corn) and sweet potato.
Serves 2
Place fish cubes in a cold bowl. Season with salt and add garlic. Mix well.
Pour lime juice over the fish. Add ají amarillo paste. Mix and leave for exactly 3–5 minutes (no more — the fish should be just barely cured on the outside, translucent in the centre).
The Peruvian school is to cure for only a few minutes for a silky texture. Overcuring turns it tough.
Add sliced onion and roughly chopped coriander. Toss gently.
Serve at once with a side of boiled corn and sweet potato. Drink the remaining liquid (leche de tigre) as a shot.
Use only sashimi-grade fish. Freshness is everything.
Pre-chilled bowls and fish keep the ceviche cold.
Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Ceviche mixto: add prawns and octopus.
Vegetarian version with mushrooms and hearts of palm.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Lighter: reduce the fat by a third and finish with a squeeze of citrus or a splash of vinegar to keep brightness without losing body.
Eat immediately. Ceviche does not keep well.
Ceviche Clásico is drawing on Peru's layered Andean-Spanish-Japanese fusion that defines modern Lima cooking. Regional variations are the rule rather than the exception — neighboring villages, families and even individual cooks adapt the dish to what's in the pantry and what's in season, which is why no two versions taste exactly alike and why the recipe has stayed alive for so long.
Yes — most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Authenticity sits on a spectrum — what matters more is honoring the technique and balance of flavors. If the dish tastes harmonious and respects how cooks in its home region would build it, you're on solid ground.
The two most common issues are under-seasoning and rushing the heat. Taste as you go, season in layers, and give aromatics and proteins the time they need to develop color and depth before moving on.
Per serving (250g / 8.8 oz) · 2 servings total
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