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

Gretchen Noelle

My love of food was cultivated early on by my family but has come alive while living in Peru. During the 12 years of living in Lima, Peru, I have also enjoyed numerous trips to other areas of the country. Here on Provecho Peru you will find Peruvian recipes in English, American favorites prepared overseas, news about Peruvian Cuisine and interesting tidbits about life in Peru.

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9 Responses

  1. Irma says:

    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.

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