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.
Ceviche mixto: add prawns and octopus.
Vegetarian version with mushrooms and hearts of palm.
Eat immediately. Ceviche does not keep well.
Per serving (250g / 8.8 oz) · 2 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes