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Peruvian Ceviche

Prep Time
1 hr

Ceviche, which involves immersing delicate raw fish in aromatic citrus juices, is an innovative way to slowly “cook” fresh fish. Habanero chiles add a spicy kick to the dish, but are balanced out by a mixture of sweet potatoes, corn, and butter lettuce.

Peruvian Ceviche

Leigh Beisch
 1 1/2 pounds ono, mahimahi, or bluenose bass, diced
 1/2 small red onion, halved and slivered
 3/4 cup lime juice
 1/2 teaspoon salt
 1 habanero chile, seeded, halved, and thinly sliced (optional)
 1 tablespoon ají amarillo sauce (optional)
 1/2 cup cilantro leaves, chopped
 1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced
 1 cob sweet corn, boiled and cut into 4 pieces
 4 butter lettuce leaves
Step 1

Rinse diced fish and slivered red onion in cold water and dry thoroughly.

Step 2

In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes.

Step 3

Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.

Step 4

Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets.

Step 5

Note: Nutritional analysis is per serving.

Nutrition Facts

Amount Per Serving
Calories 226Calories from Fat 6.6
% Daily Value *
Total Fat 1.7g3%

Saturated Fat 0.4g2%
Cholesterol 124mg42%
Sodium 458mg20%
Total Carbohydrate 19g7%

Dietary Fiber 2.2g9%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.