// you're reading...



Ceviche is a citrus-marinated fish, which is then accompanied by sweet potato, white potato, choclo, canchita and an onion salad. The aji limo chile pepper is used for ceviche the majority of the time, earning it the name aji ceviche! It is the epitome of fusion: Incan hot peppers, Spanish limes and onions, and Japanese approach to preparing fish.




2 pounds of cubed tilapia fillet (or other fresh white fish)
4 cloves of garlic, minced
1 tablespoon of ginger, grated
1 1/2 teaspoons of salt
1/4 teaspoon of black pepper
1 aji limo, deveined & deseeded, cut into slices (substitute your preferred chile pepper)
1 tablespoon of fresh cilantro, minced
1 – 1 1/2 cups of fresh squeezed lime juice
1 cup of fish broth
butter leaf lettuce
4 sweet potatoes, boiled, cooled & peeled, cut into thick circles
2 cobs of choclo, boiled, cut into thick circles (substitute starchy white corn or Mexican Elote)
Salsa Criolla


1. In a large bowl, combine fish, garlic, ginger, salt, black pepper, chile pepper and cilantro. Stir with a large wooden spoon and pour the lime juice and fish broth over the entire mixture. Stir occasionally, making sure all the pieces of fish are marinating in the juice mixture. Once the fish is whitened (both inside and out), it is ready; about 20-45 minutes.

2. To serve, lay a couple lettuce leaves on a plate. Place sweet potato slices and corn cob beside the lettuce. Spoon ceviche onto the lettuce leaves, making sure to spoon some of the juice over the fish. The onion salad can be served on top of the fish or to one side, whatever is preferred. Typically, ceviche is accompanied by canchita.

Yield:  6-8 servings


9 Responses to “Ceviche”

  1. I would not recommend Tilapia when you prepare ceviche. As a general rule fresh water fish should be cooked (for health reasons). For ceviche or any other dish where you will eat the fish raw (like sushi), it should come from the ocean, from trusted sources and properly handled. Freshness is as important as the stated above.

    Posted by Irma | September 19, 2012, 12:14 am


  1. [...] Tradicional Ceviche Mushroom [...]

  2. [...] for a while before actually making the flatbread. I used an chile pepper which is commonly used for ceviche here in Peru called aji limo, which contrasted with the green cilantro seemed just [...]

  3. [...] Under  apple, celery, christmas, herbs, honey, parsley, pecan They thought it looked like ceviche, and I have to admit, it did. But thankfully, they were all willing to try a few slices of the [...]

    Waldorf Salad | Provecho Peru - September 9, 2012
  4. [...] 32. Bistec a lo Pobre 33. Butifarra 34. Cabrito a la Norteña 35. Caihua Rellena 36. Carapulcra 37. Cebiche 38. Chicharrón 39. Chilcano 40. Escabeche 41. Espesado 42. Estofado de Pollo43. Frejolada 44. [...]

    Provecho Peru - January 10, 2013
  5. [...] dishes in the form of Tapas are being served at a fair in Madrid, Spain over the weekend. Enjoy ceviche, aji de gallina, causa limeña, papa a la huancaína, yuca frita, tamales, Peruvian ham, sweets and [...]

    Provecho Peru - April 20, 2013
  6. [...] Ceviche – Chef’s Choice [...]

    Provecho Peru - May 1, 2013
  7. [...] of dishes for festival-goers to taste their way through Peru. Some of the dishes to be featured are Ceviche, crispy chicken, duck rice and desserts like Suspiro a la [...]

    Provecho Peru - May 29, 2013

Post a Comment


Facebook Twitter Pinterest instagram RSS


Pulpit rock