Peruvian Ceviche

Name: Peruvian Ceviche
Cook time: 20 min
Total time: 20 min
Yield: 3 servings
Ingredients: 400g Fresh white fish (sea bass); ½ cup Lime juice; 1 Red onion, thinly sliced; ¼ cup Fresh cilantro; 1 Aji amarillo or chili; 1 Sweet potato, boiled; 1 Corn on the cob, boiled

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

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Tested & verified by our culinary team

20 minMedium3 servings

Nutrition per serving

220

Calories

28g

Protein

18g

Carbs

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
Cut fish into 1cm cubes. Place in a glass bowl.
2
Soak sliced red onion in ice water for 5 minutes to mellow the bite. Drain.
3
Pour lime juice over fish, add minced chili, salt, and pepper. Toss gently.
4
Let sit 10–15 minutes — the acid 'cooks' the fish until opaque.
5
Add red onion and cilantro. Toss once more.
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.

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