Peruvian Ceviche

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Rating: 4
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Ceviche Peruano

Prep Time: minutes
Cook Time: minutes
Yields: servings


  • 1 filet white-flesh fish (about half a pound)
  • 1 small purple onion sliced
  • 4 lime
  • 1 teaspoon salt
  • 2 teaspoons cilantro chopped
  • pinch black pepper
  • ½ teaspoon Peruvian ají limo chopped (if not available, use another chili pepper of your choice)
  • 1 cob white corn boiled
  • 1/2 - 1 tablespoon extra-virgin olive oil
This ceviche Peruano is made with the freshest fish and marinated with delicious ingredients.

Peru is known mostly for its ceviche peruano – a dish made of the freshest fish marinated with wonderful ingredients.

This country is considered one of the most important culinary destinations in Latin America. Its gastronomy has influences from almost every continent!

It is this international fusion combined with the Inca culture, and the fact that it has one of the world's most diverse crops, that make Peru so interesting for the palate.



  1. Cut the white fish in half-inch cubes. Place them in a bowl and add the onions. Place in the fridge until you are ready to serve the dish.
  2. Once you are ready to serve the ceviche, add the lime juice, salt and ají limo. Add the olive oil last.
  3. Stir in the rest of the ingredients. Leave the mixture resting for 2 minutes, which is how long it takes for the lime juice to cook the raw fish.

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Votes: 3
Rating: 4
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