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+ servings
5 from 1 vote
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Ceviche is a seafood dish popular in the coastal regions of Latin America, including Peru. It is made from raw fish cured in citrus juice and hot peppers.
Course: Appetizer
Cuisine: Latin American, Peruvian
Servings: 4 people
Author: Mike Benayoun
  • lb white firm flesh fish , deboned (sole, sea bass, halibut or cod)
  • 1 red onion , thinly sliced
  • Juice of 8 limes
  • 3 cloves garlic , chopped
  • 1 aji peppers , seeded and finely chopped (optional)
  • 3 tablespoons finely chopped cilantro
  • Salt
For the sides
  • 2 sweet potatoes
  • 2 ears of corn
  • Lettuce
  1. Cut the fish into ½-inch (1cm) pieces. In an earthenware or glass bowl, combine fish, chopped garlic, aji pepper, cilantro and lime juice. Season with salt.

  2. Cover with plastic wrap and refrigerate for at least 30 minutes.
  3. Place the sliced red onion in a bowl of cold salted water.
  4. Cook sweet potatoes in a large pot of cold salted water until they are soft, around 25 minutes. Peel them and cut 1-inch (1cm) slices.

  5. Add corn to the boiling water and cook for about 8 to 10 minutes. Cut into 2-inch (5cm) sections.

  6. Place lettuce leave on plate. Add corn and sweet potato on the side.
  7. Drain the fish and mix with the onions. Place fish mixture on lettuce. Add salt to taste.