Peruvian Ceviche
Peruvian ceviche delivers a bright, tangy punch with every bite, its tender cubes of fresh fish transformed by a citrusy lime marinade. The dish balances fiery heat from aji amarillo or jalapeño, the sharp crunch of red onion, and the herbal freshness of cilantro, all layered with a velvety touch of coconut milk for depth. Served alongside sweet potato and corn, it’s a vibrant, refreshing meal that’s as satisfying in flavor as it is in texture. Worth making for its bold, sunlit flavors and the way it effortlessly turns simple ingredients into something extraordinary.
Ingredients
- Fresh white fish (like snapper or tilapia)400g
- Fresh lime juice1 cup
- Red onion1 medium, thinly sliced
- Fresh cilantro1/2 cup, chopped
- Aji amarillo or jalapeño1, finely chopped
- Saltto taste
- Sweet potato1, boiled and sliced
- Corn (cooked)1 cup
Nutrition
Directions
- 1
Cut the fresh fish into small cubes and place them in a glass or ceramic bowl.
- 2
Pour the fresh lime juice over the fish, ensuring it is completely submerged. Add salt to taste and let it marinate for about 10-15 minutes until the fish looks opaque.
- 3
Add the sliced red onion, chopped cilantro, and finely chopped aji amarillo or jalapeño to the fish. Serve immediately with slices of boiled sweet potato and cooked corn on the side.
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