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Peruvian fish cebiche or ceviche

Peruvian fish cebiche recipe prepared with fresh fish, limes, onions, spicy peppers, and cilantro. Served with boiled corn, sweet potato, plantain chips, and/or cancha or Andean corn nuts

Prep Time
20 mins
Total Time
30 mins
Servings: 6 servings, as an appetizer
Course: Appetizer
Cuisine: South American , American , Peruvian

Ingredients

  • 1 ½ pounds very fresh and high quality fish filets corvina, halibut, escolar, hamachi, mahi-mahi
  • 1 red onion thinly sliced
  • 1 cup freshly squeezed lime juice from about 35- 40 key limes, or 15-20 Peruvian limes
  • 1-2 habanero peppers cut in half, without seeds and deveined
  • 2-3 sprigs of fresh cilantro
  • salt to taste
  • Finely chopped cilantro to taste
To serve:
  • lettuce leaves
  • Cancha, tostado or chulpe corn nuts
  • Fresh boiled corn
  • Sweet potato: thinly fried or baked chips or boiled thick slices
  • Chifles or fried green plantain chips
  • Diced or sliced hot peppers - optional
  • Olive oil - optional
  • Lime slices

Instructions

    Cup of Yum
  1. Cut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes.
  2. Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.
  3. Rinse the fish to remove the salt
  4. Place the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of the limes you can put a few ice cubes in the mix.
  5. Cover and refrigerate for about 5-15 minutes.
  6. Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add additional salt if needed.
  7. Use a spoon to place the ceviche in each serving bowl, add additional sliced onions to each bowl, sprinkle with finely chopped cilantro, and diced or sliced hot peppers.
  8. Serve immediately with your choice of sides and garnishes.

Notes

  • Soaking the fish in cold salt water helps it keep a firm texture. Rinsing the onions with salt and cold water helps remove their bitterness. Adding ice cubes to the cebiche mix helps neutralize the acidity of the limes – this is especially true for the South American limon sutil variety, but less needed for the Mexican limes found in the US.