Classic Peruvian ceviche

    23 min

    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). The rocoto chilli is what lifts this dish to being authentically Peruvian instead of just a western take on a real classic.


    Greater Manchester, England, UK
    9 people made this

    Serves: 4 

    • 1kg fresh, firm white fish fillets (tilapia or sea bass)
    • salt
    • 150ml lime juice
    • 120ml fish stock
    • 1 clove garlic, minced
    • 1 small bunch coriander, roughly chopped
    • 2 tablespoons aji rocoto chilli paste
    • 3 tablespoons evaporated milk
    • 1 large red onion, finely sliced
    • 1 sweet potato, cooked, peeled, and cut into thick slices
    • 1 sweetcorn on the cob, boiled
    • a few handfuls of toasted cancha corn nuts
    • 2 sheets nori seaweed, finely sliced into ribbons

    Prep:15min  ›  Extra time:8min marinating  ›  Ready in:23min 

    1. Slice fish fillets 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 to 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 marinade, mix together and pour it over your fish.
    5. Serve each portion with a quarter of a corn cob and sweet potato slices, then add a handful of toasted salted cancha corn nuts and garnish with the thinly sliced ribbons of nori seaweed.


    Cancha corn nuts and rocoto chilli can be found in specialty stores or online.

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    We liked it, but there was something missing, not sure what. Perhaps the lemon amount was a bit too much but then If I dont put the right amount perhaps the fish doesnt really get cook with the acid, not sure. Any ideas to make this recipe wow?  -  05 May 2018