Latin American · medium
Ceviche
Peruvian-style fresh white fish cured in lime juice with red onion, cilantro, and aji pepper. Bright, zesty, and refreshing.
- 25 min
- Total
- 4
- Serves
- $22.50
- Est. cost
- 180
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Firm White Fish (sea bass or corvina)1 1/2 lbs
- Limes8
- Red Onion1 medium
- Fresh Cilantro1/2 cup
- Aji Amarillo (or serrano pepper)1
- Sweet Potato (optional)1 medium
Method
- 01
Cut firm white fish into 1/2-inch cubes. Place in a glass bowl.
- 02
Squeeze enough fresh limes to cover the fish completely. Refrigerate 20 minutes until fish turns opaque.
- 03
Drain most of the lime juice. Add thinly sliced red onion, diced aji pepper, and chopped cilantro.
- 04
Season with salt and a pinch of sugar. Toss gently.
- 05
Serve immediately with corn kernels (cancha), sweet potato slices, or tortilla chips.
- 180
- Calories
- 28g
- Protein
- 8g
- Carbs
- 4g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
