Ceviche is Peru’s most iconic dish and a powerful symbol of the country’s rich culinary heritage. Made from fresh raw fish cured in citrus juice and seasoned with chilli, onion, and herbs, ceviche is celebrated for its bright, clean flavours and refreshing simplicity. It is more than just a recipe in Peru—it is a cultural tradition enjoyed at home, in markets, and in renowned restaurants across the country.
The origins of ceviche date back centuries, long before Spanish colonisation, when coastal communities preserved fish using native citrus fruits and chilli peppers. Over time, the dish evolved into the version we know today, particularly influenced by Spanish ingredients such as lime and onion. Modern Peruvian ceviche reflects a perfect balance of acidity, heat, and freshness.
This authentic ceviche recipe stays true to traditional Peruvian preparation methods. It focuses on high-quality ingredients, minimal handling, and precise timing to ensure a dish that is vibrant, flavourful, and safe to prepare at home.
Recipe Overview
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
Main Ingredients
- 600 g fresh white fish (sea bass, snapper, or cod), skinless and boneless
- 120 ml freshly squeezed lime juice
- 1 small red onion, thinly sliced
- 1 fresh red chilli (ají limo or red chilli), finely sliced
- 1 clove garlic, minced
- Salt, to taste
- Fresh coriander leaves, chopped
Traditional Accompaniments
- Sweet potato, boiled and sliced
- Corn (Peruvian choclo or sweetcorn), cooked
- Lettuce leaves
Step-by-Step Instructions
- Ensure the fish is extremely fresh and kept chilled until ready to use.
- Cut the fish into evenly sized cubes, approximately 2 cm in size.
- Place the fish in a chilled glass or ceramic bowl.
- Season the fish lightly with salt and minced garlic, mixing gently.
- Add the sliced chilli and half of the sliced red onion.
- Pour the freshly squeezed lime juice over the fish until just covered.
- Gently toss once to ensure even exposure to the citrus juice.
- Allow the fish to marinate for 5–10 minutes, depending on desired texture.
- Taste and adjust seasoning with more salt if needed.
- Add the remaining onion slices and chopped coriander just before serving.
- Serve immediately with sweet potato, corn, and lettuce on the side.
Cooking Tips & Variations
- Always use the freshest fish available, ideally sourced on the same day.
- Do not over-marinate the fish, as it can become tough and overly acidic.
- Slice onions thinly and rinse briefly in cold water to reduce sharpness.
- Ají limo is traditional, but red chilli or Scotch bonnet can be used carefully.
- For a milder version, reduce the chilli and increase coriander.
- Variations include adding prawns, scallops, or squid for a mixed seafood ceviche.
- Some regional versions incorporate ginger or celery for added aroma.
What to Serve With Ceviche
- Boiled sweet potatoes
- Cooked corn or maize
- Plantain chips
- Lettuce or mixed salad greens
- Lightly toasted bread
Storage & Reheating
Ceviche is best eaten immediately after preparation. Due to its raw nature and citrus curing process, it does not store well and should not be refrigerated for extended periods. Leftover ceviche is not recommended for reheating or consumption the next day, as texture and safety may be compromised.
Frequently Asked Questions
Is ceviche fully cooked by the lime juice?
The citrus juice denatures the proteins in the fish, giving it a cooked appearance, but it is not heat-cooked.
What fish is best for ceviche?
Firm white fish such as sea bass, snapper, or cod are ideal choices.
Can I make ceviche ahead of time?
No, ceviche should be prepared just before serving for best texture and flavour.
Final Thoughts
Ceviche is a shining example of how simplicity and freshness can create extraordinary flavour. This authentic Peruvian recipe highlights the natural qualities of fresh fish and citrus, delivering a dish that is light, refreshing, and deeply rooted in tradition. Whether served as a starter or main course, ceviche brings the vibrant spirit of Peru straight to your table.
