How to make Peruvian ceviche


One of the freshest, lightest and most delicious recipes of Peruvian cuisine is fish ceviche, perfect for snacks among friends, to eat the hottest days when a refreshing dish provokes you and to serve as an entree and to impress all the diners. The key, beyond its preparation, is to choose a fresh and quality fish So that the flavor is delicious, do not forget that this dish is macerated with the acid of the lemon and not by another technique, so the freshness of the fish is essential. we explain in detail how to make a fish ceviche To lick your fingers

4 people Low difficulty Ingredients:
  • 4 fillets or portions of white fish such as grouper, hake or sole
  • 2 large lemons
  • 1 preferably purple onion
  • 1 Peruvian chili pepper or chili pepper
  • Coriander to taste
  • Salt
  • Corn chips to accompany (optional)
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The recipe of Peruvian ceviche What we offer you is the traditional one, so cooking times and ingredients are the ones typically used in this dish. To the whitefish ceviche It is possible to add for example shrimp or shrimp to give it a different touch, something completely optional.


It is important to have something very clear: the ceviche It is always done with fresh and quality white fish, never with frozen fish. This aspect is essential to obtain a good, juicy and powerful flavor dish. Another essential aspect is the maceration time, which should not exceed 10 minutes because the fish should not be cooked too much in the lemon otherwise it will be very hard and you will lose that soft and characteristic texture of this dish.


To start doing your Peruvian ceviche you must peel and cut the purple onion in julienne, then it is recommended to place it in a container full of water and leave it submerged 15 minutes while you do the rest of the preparation, this simple measure will help the flavor of the onion is not so strong in the plate, allowing the other ingredients to be felt clearly.


Then you must wash, open and remove all the seeds and veins of the Peruvian yellow pepper. If you don't easily get this type of chili pepper where you live, you can substitute it for hot pepper, but keep in mind that you should always remove the seeds and internal veinsOtherwise, the chili pepper will add a spicy flavor to the dish that can be very strong for some. Thin it in thin strips and reserve.


Chop other coriander to taste also in small pieces, personally I like ceviche with a lot of cilantro but this is the decision of each cook. Reserve and proceed to clean and cut the fish into cubes trying not to be too big for them to eat well.


Now comes the most important part of the preparation: the macerated. In a large bowl add all the ingredients and add the juice of two large lemons and salt to taste. Stir very well and let stand for a maximum of 10 minutes, during which time you can prepare the table and serve the corn chips to accompany, if you wish, this delicious dish.

It is recommended to serve the ceviche accompanied by its juice.

It's that simple! Following these steps you can enjoy a Peruvian ceviche Fresh and delicious.


And if you liked this recipe, you surely love other star preparations with fish, so we invite you to make some of our rich recommendations:

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