Allergens: Fish | Gluten-Free | Dairy-Free | Nut-Free
Cuisine: Peruvian (South America)
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Ceviche is one of Peru’s most iconic national dishes, deeply rooted in its coastal culture and the abundance of fresh seafood from the Pacific Ocean. Traditionally made with firm white fish “cooked” in citrus juice, ceviche is served cold with aji chili, red onions, cilantro, and sides like sweet potato and corn. Its brilliance lies in its simplicity: clean flavors, fresh ingredients, and perfect acidity. Across Latin America, ceviche has evolved with local touches, but the Peruvian version remains the gold standard — crisp, pure, and invigorating.

Ingredients (Serves 4)

• 400g firm white fish (e.g., sea bass, snapper, grouper), cubed
• 1 cup fresh lime juice (about 8–10 limes)
• 1 small red onion, thinly sliced
• 1 red chili or aji amarillo, finely chopped
• ¼ cup fresh cilantro, chopped
• Salt, to taste
• Ice cubes, for chilling
• (Optional sides: boiled sweet potato, corn kernels, or lettuce leaves)

Instructions

1. Prepare Fish
   • Cut fish into ½-inch cubes. Place in a non-metallic bowl and keep chilled.
2. Add Citrus & Seasonings
   • Add lime juice, salt, chili, and onion. Toss gently to coat. Add ice cubes to keep the mixture cold while it “cooks.”
3. Marinate Briefly
   • Let stand 10–15 minutes, until fish turns opaque. Stir in chopped cilantro.
4. Serve Immediately
   • Drain some liquid (“leche de tigre”) if desired. Serve cold with sweet potato, corn, or lettuce.

Kitchen Equipment

• Non-metal mixing bowl (glass or ceramic preferred)
• Sharp knife and cutting board
• Citrus juicer
• Mixing spoon or tongs
• Serving bowls

Dietary Substitutions & Allergen Swaps

• Vegan Option: Substitute fish with firm tofu, hearts of palm, or young coconut.
• No Chili: Replace with mild bell pepper for flavor without heat.
• Low-Sodium: Season with lime zest and fresh herbs instead of excess salt.
• Shellfish Version: Use shrimp or scallops for variation.

Chef’s Tips

• Use Freshest Fish Possible: Sushi-grade or freshly caught for safety.
• Chill Constantly: Keep ingredients cold at all times.
• Quick Marination: Over-marinating “cooks” fish too much and changes texture.

Wine Pairing

Pair with crisp Sauvignon Blanc, Albariño, or dry rosé. Non-alcoholic: sparkling lime water, ginger-coconut soda, or cold hibiscus tea.

Nutrition Facts

Serving Size: 1 bowl (approx. 200g)
Servings Per Recipe: 4

Frequently Asked Questions

Q: Can I use frozen fish?
A: Only if it’s sushi-grade and thawed properly. Fresh fish yields the best texture.

Q: How long does ceviche last?
A: Best eaten fresh within 2 hours. Do not store overnight.

Q: Is ceviche raw?
A: It’s technically raw, but the acid from lime juice denatures the proteins — giving it a cooked texture.

Q: What is “leche de tigre”?
A: The citrus marinade leftover from ceviche, often served as a shot or sauce.

Bright, fresh, and full of zest — Peruvian Ceviche brings the ocean straight to your table. Make it today and tag @simplycookingx with #GlobalCuisineSeries to share your coastal creation!