Peruvian Ceviche

    Peruvian Ceviche

    Fresh white fish cured in lime juice with red onion, cilantro, chili, and sweet potato on the side.

    Word Recipe Kitchen

    Tested & verified by our culinary team

    20 minMedium3 servings

    Nutrition per serving

    220

    Calories

    28g

    Protein

    18g

    Carbs

    4g

    Fat

    Ingredients

    • 400gFresh white fish (sea bass)
    • ½ cupLime juice
    • 1Red onion, thinly sliced
    • ¼ cupFresh cilantro
    • 1Aji amarillo or chili
    • 1Sweet potato, boiled
    • 1Corn on the cob, boiled

    Instructions

    1. 1

      Cut fish into 1cm cubes. Place in a glass bowl.

    2. 2

      Soak sliced red onion in ice water for 5 minutes to mellow the bite. Drain.

    3. 3

      Pour lime juice over fish, add minced chili, salt, and pepper. Toss gently.

    4. 4

      Let sit 10–15 minutes — the acid 'cooks' the fish until opaque.

    5. 5

      Add red onion and cilantro. Toss once more.

    6. 6

      Serve immediately with sliced boiled sweet potato and corn. Spoon the leche de tigre (citrus marinade) over the top.

    Nutrition Facts

    Servings 3Serving Size 1

    Amount Per Serving

    Calories220

    % Daily Value *

    Total Fat 4g5%
    Saturated Fat 1.2g6%
    Trans Fat 0g
    Cholesterol 25mg8%
    Sodium 310mg13%
    Total Carbohydrate 18g7%
    Dietary Fiber 1g4%
    Sugars 2.7g
    Protein 28g56%
    Vitamin A 4500 IUVitamin C 28 mgCalcium 45 mgIron 1.2 mg

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

    💡 Tips for Peruvian Ceviche

    • • Roll citrus on the counter before juicing to get more juice out.
    • • Pat fish dry with paper towels before cooking for a crispier skin.

    Frequently Asked Questions

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