Peruvian · hard
Peruvian Ceviche
Fresh white fish cured in lime juice with red onion, cilantro, and aji amarillo. Bright, zesty, and refreshing.
- 25 min
- Total
- 4
- Serves
- $24.50
- Est. cost
- 220
- 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 halibut)1 1/2 lbs
- Limes8 medium
- Red Onion1 medium
- Fresh Cilantro1/2 cup
- Aji Amarillo Paste1 tbsp
- Garlic Cloves2 cloves
- Sweet Potato1 large
- Corn on the Cob2 ears
Method
- 01
Cut firm white fish into 3/4-inch cubes. Place in a non-reactive bowl.
- 02
Thinly slice red onion into half-moons. Soak in ice water for 5 minutes to tame the bite. Drain.
- 03
Squeeze fresh lime juice over the fish (enough to cover). Add minced garlic, aji amarillo paste, salt, and a pinch of sugar.
- 04
Let cure for 10-15 minutes — no longer, or the fish becomes tough. Add drained red onion and chopped cilantro.
- 05
Serve immediately in shallow bowls with the leche de tigre (curing liquid), sweet potato slices, and corn on the cob.
- 220
- Calories
- 28g
- Protein
- 18g
- Carbs
- 4g
- Fat
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