Seafood

Peruvian-Style Fish Ceviche

Name: Peruvian-Style Fish Ceviche
Prep time: 40 min
Cook time: 20 min
Yield: 4 servings
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; 1 small hot chile, thinly sliced, optional

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
Total: 1 hr
Serves: 4
Difficulty: Medium

Prep

40 min

Cook

20 min

Serves

4 servings

Difficulty

Medium

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Ingredients

4 servings

Servings

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Ingredient amounts are scaled only. Cooking time, pan size, batch size, and doneness may still need adjustment.

Food-safety note

Lime juice changes fish texture but does not reliably kill pathogens or parasites. Use fish specifically sourced for raw consumption with verified controls, maintain 40°F or below, prevent cross-contamination, and serve immediately. High-risk diners should use the fully cooked 145°F fish option.

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.

Nutrition estimate

Calories

340

Protein

34g

Carbs

43g

Fat

Sat. fat

Fiber

Sugar

10g

Sodium

680mg

Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.

Alternatives

Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.

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.

Ingredient you don't have

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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.