With possible pre-Hispanic roots in the Mochica culture, modern ceviche was consolidated with the arrival of lemon brought by the Spanish, and is today the national dish of Peru and the country's cultural heritage.
Latin American
Peruvian Ceviche
Traditional Peruvian ceviche of fresh fish marinated in lemon, authentic step-by-step recipe.
- Peru
- Starter
- Light
- High protein
- Low fat
- easy
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 180 kcal
- Protein 26 g
- Carbohydrates 12 g
- Fat 2 g
Story behind the dish
Preparation
Peruvian Ceviche is a preparation from Peru with easy difficulty. Reserve about 25 minutes in total (25 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of very fresh white fish (croaker or similar).
- Have ready: 10 lemons (juice).
- Have ready: 1 red onion.
- Have ready: 2 limo peppers.
- Have ready: 1 clove of garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
Cut the fish into cubes of approximately 2 cm
Cut the fish into cubes of approximately 2 cm, very fresh. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Cut the red onion into very fine julienne strips and rinse it in cold water…
Cut the red onion into very fine julienne strips and rinse it in cold water to soften its flavor. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Season the fish with salt
Season the fish with salt, pepper and minced garlic. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
-
Add the freshly squeezed lemon juice
Add the freshly squeezed lemon juice, just covering the fish, and the finely chopped ají limo. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
-
Marinate for only 5-10 minutes (the fish should be barely cooked...
Marinate for only 5-10 minutes (the fish should be barely cooked by the acid, not gray and hard). Resting time is not optional: it improves texture, hydrates fibers and balances flavors. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
-
Add the onion and chopped cilantro
Add the onion and chopped cilantro, mix gently and serve immediately with sweet potato and corn. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The fish must be of maximum freshness, suitable for raw consumption.
- Do not marinate excessively: after a few minutes the acid begins to 'overcook' and hardens the fish.
Variations
- Mixed ceviche (with added seafood)
- Tiradito (without onion, thinly sliced, Nikkei style)
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