This authentic Peruvian ceviche recipe is a perfect balance of tangy and spicy flavors. Made with fresh fish, lime juice, onions, cilantro, and a touch of heat from rocoto pepper, this dish is a refreshing and healthy choice for a light meal or appetizer. It is quick and easy to prepare, requiring only a few ingredients and minimal cooking time. Serve it with crispy corn kernels or sweet potato slices for a complete Peruvian experience. This ceviche recipe is a crowd-pleaser and a staple in Peruvian cuisine.
Ingredients
- 1 pound fresh white fish fillets (such as sea bass or flounder), cut into bite-sized pieces
- 1 cup freshly squeezed lime juice
- 1 red onion, thinly sliced
- 1 rocoto pepper, seeded and minced
- 1 bunch fresh cilantro, finely chopped
- Salt to taste
- Crispy corn kernels (optional, for serving)
- Sweet potato slices (optional, for serving)
Directions
- In a bowl, combine the fish pieces and lime juice. Make sure the fish is fully submerged in the lime juice. Let it marinate in the refrigerator for at least 20 minutes, or until the fish turns opaque.
- Meanwhile, soak the thinly sliced red onions in a bowl of cold water for about 15 minutes. This will help reduce their sharpness. Drain and set aside.
- After marinating, remove the fish from the lime juice using a slotted spoon, allowing any excess juice to drain off.
- In a separate bowl, combine the drained fish, sliced red onions, minced rocoto pepper, and chopped cilantro. Gently toss to mix all the ingredients together.
- Season with salt to taste. Remember to start with a little and adjust according to your preferences.
- Let the ceviche rest in the refrigerator for another 10 minutes to allow the flavors to meld.
- Serve chilled ceviche in individual bowls or glasses and garnish with crispy corn kernels and sweet potato slices, if desired.
- Enjoy this delicious Peruvian ceviche as a light lunch, appetizer, or a refreshing summer dish!
