Classic Peruvian Ceviche


    Ceviche is Peru's national dish, and although found in other countries, the Peruvian version is widely considered to be...'The Daddy'! Simple to prepare and quick to 'cook' (it isn't raw after all, the lime juice cooks the fish); it's a riot of zingy flavours - chilli and lime, coriander and fresh onions. The perfect summer dish. Also worth looking out for are some other versions such as ceviche amarillo (yellow ceviche) and ceviche nikkei (with a Japanese-inspired twist). Don't even think about missing out the rocoto chilli - it's what lifts this dish to being authentically Peruvian instead of just a western take on a real classic. Serves 4.


    Greater Manchester, England, UK
    1 person made this


    • 1 kilo of fresh, firm white fish fillets, skin and bones removed (tilapia and sea bass work well)
    • 150ml lime juice (approx 7-8 limes)
    • 2 tablespoons of aji rocoto chilli paste
    • One large red onion, finely sliced
    • A clove of garlic, minced
    • Half a cup of fish stock
    • 3 tablespoons evaporated milk
    • 2 sheets of nori seaweed, finely sliced into ribbons
    • One cooked sweet potato
    • One boiled corn on the cob
    • A few handfuls of toasted cancha corn nuts


    1. Begin by preparing your fish fillets, slicing into thumb-sized pieces with a sharp knife. Too thin, and the ceviche will lose its firmness – too thick, and the lime juice won’t ‘cook’ it properly. Transfer from the chopping board to a baking dish.
    2. Add the salt to the lime juice, stir, and pour all over the fish pieces. Wait for 6-7 minutes. You should see the fish becoming whiter as it ‘cooks’ in the fruit juice’s natural acid.
    3. Add the fish stock, garlic, coriander and rocoto red chilli paste and stir again. Then add the evaporated milk. Stir it and taste. You can add more chilli, salt or pepper if you want – but we recommend keeping these as condiments on the table so your guests can add to their taste.
    4. Then add your sliced onions to the liquid marinade, mix together and pour it over your fish.Serve with a quarter of a corn cob and thickly sliced pieces of your sweet potato, then add a handful of toasted salted cancha corn nuts and garnish with the thinly sliced ribbons of nori seaweed.


    If you're stuck for cancha corn nuts or rocoto chilli, you can buy them online at our website, among others.

    See it on my blog

    Viva Peru

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