Peruvian Ceviche

By Nathaniel C. Nash

Updated March 2, 2023

Total Time
40 minutes
Rating
4(83)
Comments
Read comments

Ceviche is Peru’s national dish. Walking the streets of Lima, it is hard to go three blocks without finding a cevicheria serving up the popular delicacy. Versions are also sold from mobile vending wagons pushed along the dusty streets of the capital's shantytowns and at fine eating establishments in the most affluent residential areas. This one, with its spicy red peppers and tart lemon juice, would go well with corn and sweet potatoes, a light and refreshing meal.

Featured in: Peruvian Ceviche: A Spicy Delicacy

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 2ears of corn
  • 1large sweet potato
  • 2pounds of fresh sole or sea bass, cut into half-inch cubes
  • 2teaspoons crushed garlic
  • 2teaspoons chopped coriander
  • 2teaspoons spicy red chili pepper, chopped in a blender
  • Juice of 8 to 10 small lemons
  • Salt and pepper to taste
  • 4large leaves of lettuce
  • 2medium onions, thinly sliced
  • 1large hot red pepper, sliced into quarter-inch rings
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

402 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 10 grams dietary fiber; 12 grams sugars; 48 grams protein; 1368 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In separate pots, boil the corn and the sweet potato until tender. Peel the sweet potato. Let both cool, then cut corn into 2-inch sections and potato into 1-inch sections.

  2. Step 2

    Place cubed raw fish in a bowl with the garlic, coriander and chili pepper. Add enough lemon juice to cover the fish. Season with salt and pepper. Let marinate for 10 to 45 minutes, until the fish is milky white.

  3. Step 3

    For each serving, place a mound of the fish on a leaf of lettuce. Top with onions and a ring of red pepper, and add corn and sweet potato.

Ratings

4 out of 5
83 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Please like only

As a Peruvian seeing lemon as an ingredient for ceviche instead of the traditional line hurts my soul

Evan

They dont have or use lemons in ceviche. The juice is from limes and the pepper is habanero. Blended with garlic this is Leche de Tigre.

Manuel Andrade

I object to the use of lemons in this "Ceviche" - keep the recipe if you desire but remove Peruvian from the title. LIMES please------ LIMES LIMES for authentic Peruvian Ceviche

Halina

My mom was Peruvian. No sweet peppers in ours. You can probably use the fresh hot pepper of your choice (she used jalapeño, as we were in maine and they didn’t have much else while we were growing up in 60s/70s. I prefer Serrano now- thinly sliced and not seeded, not minced). Very thin sliced Red onion is key. Lime is a must. If you want lemon can add a bit but lime is the traditional marinade plus served on side to squeeze over accompanying sides. We did do the corn bc hominy wasn’t easy to find then, but most places (Gaston Acurio’s eg) do with toasted hominy for crunchy and sweet potato for sweet accompaniments. Kenji has a recipe I can’t find that discusses marinating time. My mom always said 30 minutes was fine in a pinch. Greatly prefer this to tomato based …

Maria Castre

no lemons... they have to be limes

Dawn

Many thanks to Evan for the directions on how to make Leche de Tigre! I was shocked to find that there were no recipes in the New York Times database or on Google. I blended one habanero cored and seeded with a few cloves of garlic and the juice of 11 limes. It turned out wonderfully. I have another habanero sliced in reserve for garnish or as needed for heat. However my one little habanero seems to be doing the trick for now.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.