A citrus-infused raw seafood dish popularised in Peru but found in many coastal areas of Latin America. Ají or chili peppers are added to boost flavor. White fish such as Sea Bass, Tilapia, and Halibut are the best fish for ceviche but other types can be considered. This is one of Peru’s signature dishes and a must-try for anyone interested in the local cuisine. And don’t miss ceviche in Lima, one of the best places in the world to eat this classic fish dish. Here’s our version of the best ceviche recipe.
Ceviche – The Essential Peruvian Dish
Classic Peruvian Ceviche Recipe
- 250 g sea bass skinless and boneless. White-colored fish is the best fish for Ceviche. You can also use sea bream fillets
- 5 large Limes juice of
- ½ medium ají amarillo chili pepper
- 1 large red onion finely chopped
- 2 sprigs coriander roughly chopped
- ½ tsp salt plus extra to season
- ½ clove garlic
- Dice the fish into small chunks. The bigger the pieces the longer the marination time to completely cook the fish. I like quite small chunks (2-5cm). Add salt to the fish.
- Squeeze the limes and collect all the lovely citrusy juice. Remove the pulp.
- Chop the ají Amarillo finely or simply pop into a food blender and blend to make a paste. Remember to remove the seeds first as they will certainly be too hot for most palettes.
- Finely chop the garlic. This can also be added to the blender and made into a paste with the chilli pepper.
- Chop the coriander into small pieces and add to the lime juice along with the aji Amarillo paste and garlic. Mix well. This creates the marinade.
- Add the raw fish to the marinade. Mix well and leave in the refrigerator. How long you leave it marinating will depend on your preference (see above).
- While the raw fish marinates, chop the red onion into very fine strips and add to a bowl of ice. Leave in the refrigerator. This will help reduce the sharpness of the onions.
- Once the ceviche has been marinating for a sufficient amount of time remove the bowl from the refrigerator along with the iced onions. Dry the onions on a napkin and add to the bowl of fish and marinade. Mix well. Drain excess juice into a bowl to use for later. I prefer a lot of juice in my ceviche but many people prefer it almost completely dry.
Check out our Tilapia Ceviche recipe for an alternative to the classic Peruvian ceviche.