Discover the authentic Peruvian ceviche recipe—simple to prepare, incredibly fresh, and bursting with flavor. As a home cook who's perfected this dish over years of summer barbecues and dinner parties, it's become a staple in my kitchen, especially on hot days.
This light, refreshing no-cook recipe takes only 15 minutes to prep and 15 minutes to marinate. It's ideal for impressing guests with its vibrant taste and effortless elegance. Here's how to make it:
1. Cut the fish into small cubes.
2. Place the fish cubes in a deep dish.
3. Cover with cold water.
4. Add 1 tablespoon of salt.
5. Cover the dish with cling film.
6. Refrigerate.
7. Peel and finely chop the onions.
8. Squeeze the limes and reserve the juice in a bowl.
9. Remove the fish from the fridge and rinse thoroughly to remove salt.
10. Return the fish to a clean bowl.
11. Add the onions, cilantro, and chili (optional, see note).
12. Pour over the lime juice.
13. Season lightly with salt.
14. Cover with cling film and refrigerate for 15 minutes.
15. Drain the fish using a slotted spoon.
16. Arrange on plates.
17. Drizzle with olive oil.
18. Top with sliced black olives and serve immediately!
Your Peruvian fish ceviche is ready—no stove required! Serve with corn, avocado, salad, mango, or your favorite sides for a complete meal.
Pro Tip: Traditional ceviche includes chili for heat. For spice without overwhelming acidity, add 1-2 habanero peppers to the marinade. I prefer a milder sweet pepper—remove seeds and slice (small pieces to keep in, large to remove easily).
This versatile recipe works with sea bream, cod, sea bass, swordfish, tuna, salmon, or even shrimp. Experiment to suit your taste!
This South American classic—raw fish marinated in citrus—"cooks" through the acidity of lime juice, creating a delicate texture like fish carpaccio. Originating in Peru, it's popular across Mexico, Ecuador, Costa Rica, Chile, and Colombia.
