Ceviche – Peru


Seafood ceviche
Nutrition Information
  • Serves: 4
  • Serving size: 400g
  • Calories: 156
  • Fat: 3 g
  • Saturated fat: 3 g
  • Unsaturated fat: 0 g
  • Trans fat: 0 g
  • Carbohydrates: 7 g
  • Sugar: 3 g
  • Sodium: 785 mg
  • Fiber: 1 g
  • Protein: 26 g
  • Cholesterol: 66 mg
Recipe type: Seafood with chillies
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
In this recipe no other cooking takes place other than the reaction of the citrus juices with fish. No heat is required . In fact just the reverse is true. The colder the Ceviche, the better. Great as a starter for a seafood evening.
  • Fresh fish - 500 grams ( any firm-fleshed fish like sole, swordfish or sea bass)
  • Onion = one medium ( finely sliced)
  • Garlic – two clove s( finely chopped)
  • Chillies - one to two Scotch bonnets, finely chopped (see note).
  • Fresh ginger – one teaspoon
  • Freshly squeezed juice of one lime
  • Freshly squeezed juice of three lemons
  • Coriander - two tablespoons chopped
  • Salt – one teaspoon
  1. Place all the ingredients (excluding the fish, coriander and onions) in a blender
  2. Blend for five minutes
  3. Pour into a jug. Add the onions
  4. Cover and refrigerate for two to three hours.
  5. Remove the skin from the fish and cut into bite-sized pieces
  6. Refrigerate until ready to serve ( not less than an hour).
To serve
  1. Remove the onions from the marinade. Place on a plate
  2. Place the fish in a shallow bowl. Marinate for five minutes
  3. Top the onions with the marinated fish.
  4. Sprinkle with coriander
  5. Serve
In Peru, Aji limo is traditionally used for this dish. If you are lucky enough to find any outside of Peru , use them instead. Use about two to three teaspoons

This recipe yields 4 portions as a starter and two as a main

Keywords: Peruvian Ceviche

Image credit James /CC BY-NC-ND 2.0 / via Flickr

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