Seafood
Peruvian-Style Fish Ceviche
Firm white fish cut into clean cubes and briefly marinated in bright lime leche de tigre with ají, red onion, cilantro, and celery, served with sweet potato and corn.
Inspired by Peruvian ceviche
Prep
40 min
Cook
20 min
Serves
4 servings
Difficulty
Medium
Cooking Tools
Pantry match
Uses the current servings and temporary recipe changes.
Missing 12 ingredients
- • 1 medium sweet potato, scrubbed
- • 1 ear corn, shucked
- • 1 1/4 pounds very fresh firm white fish from a supplier who confirms it is intended for raw consumption
- • 1 teaspoon kosher salt, divided
- • 1 cup fresh lime juice, chilled
- • 1/3 cup cold fish stock or water
- • 1 tablespoon ají amarillo paste
- • 1 small celery rib, finely chopped
- • 1 small garlic clove, finely grated
- • 1 teaspoon finely grated fresh ginger
- • 1/2 small red onion, very thinly sliced
- • 1/3 cup chopped cilantro leaves
View ingredient-by-ingredient match
- 1 medium sweet potato, scrubbedMissing
- 1 ear corn, shuckedMissing
- 1 1/4 pounds very fresh firm white fish from a supplier who confirms it is intended for raw consumptionMissing
- 1 teaspoon kosher salt, dividedMissing
- 1 cup fresh lime juice, chilledMissing
- 1/3 cup cold fish stock or waterMissing
- 1 tablespoon ají amarillo pasteMissing
- 1 small celery rib, finely choppedMissing
- 1 small garlic clove, finely gratedMissing
- 1 teaspoon finely grated fresh gingerMissing
- 1/2 small red onion, very thinly slicedMissing
- 1/3 cup chopped cilantro leavesMissing
Optional ingredients are not counted as required.
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Method
Recipe notes
This Peruvian-style ceviche keeps the fish in substantial cubes and pairs its clean lime-ají leche de tigre with sweet potato and corn. That structure deliberately distinguishes it from aguachile's thin shrimp, blended serrano-cilantro broth, cucumber, and near-immediate assembly. For a cooked version, gently poach firm fish to 145°F, chill, and marinate only 5 minutes before serving.
Planning, storage, and serving
Storage and reheating
Ceviche is best prepared and eaten immediately. Do not save raw-marinated fish for the next day; discard portions held above 40°F for 2 hours total. Cooked sweet potato and corn can be refrigerated separately for up to 3 days.
Make-ahead tips
Cook and chill the sweet potato and corn and slice the onion up to 1 day ahead. Prepare the leche de tigre up to 2 hours ahead and keep it very cold, but cut and marinate fish only when guests are ready to eat.
What to serve with it
- - Boiled sweet potato
- - Corn kernels or large-kernel choclo
- - Crisp plantain chips
Equipment needed
- - Sharp chef's knife and seafood-only cutting board
- - Nonreactive chilled mixing bowl
- - Saucepan and fine-mesh strainer
Difficulty explained
The method is short, but sourcing fish for raw use, trimming precise cubes, balancing acid and chile, and controlling cold time make careful handling essential.
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Nutrition facts
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Alternatives
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Heat-cooked firm white fish
Gently poach the same weight of firm white fish to 145°F, chill it promptly, and coat it with the citrus mixture shortly before serving.
Lemon juice
Use lemon juice in the same amount when lime is unavailable.
Flat-leaf parsley
Use the same volume of chopped flat-leaf parsley if cilantro is disliked.
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Pitfalls to Watch Out For
- Assuming citrus sanitizes ordinary fish ignores pathogen and parasite risks; start with supplier-confirmed raw-use fish and strict refrigeration.
- Tiny fish cubes become chalky before service, so cut even three-quarter-inch pieces and keep the marinade time brief.
- Using bottled lime juice gives dull, harsh acidity and misses the aromatic freshness that defines the leche de tigre.
Nutrition Context
- White fish provides lean protein, while sweet potato and corn add carbohydrate, fiber, and a sweet counterpoint to the acidic seafood.
- The preparation uses little added fat; sodium depends mainly on seasoning, so taste the leche de tigre before adding more salt at service.
FAQ
Does lime juice make ordinary fish safe to eat raw?
No. It denatures proteins but is not a dependable pathogen or parasite control. Appropriate sourcing, freezing controls where applicable, sanitation, and refrigeration still matter.
What fish works best?
Firm, mild white fish such as sea bass, corvina, or another supplier-approved species holds clean cubes. The supplier must confirm suitability for raw consumption.
Why serve sweet potato with ceviche?
Its gentle sweetness and starch balance the sharp lime and chile and are a characteristic Peruvian accompaniment.
Can I use bottled lime juice?
Fresh juice is strongly preferred because bottled juice tastes flatter and more bitter in a dish where citrus is the central seasoning.
Can I make ceviche ahead?
Prepare accompaniments and liquid ahead, but marinate the fish only 12 to 18 minutes before serving to protect texture and cold holding.
What sides pair best with this dish?
Sweet potato, corn, and crisp plantain chips soften the acidity and provide contrasting texture without obscuring the fish.