Peruvian fish cebiche or ceviche
Peruvian fish cebiche recipe prepared with fresh fish, limes, onions, spicy peppers, and cilantro. Served with boiled corn, sweet potato, plantain chips, and/or cancha or Andean corn nuts
- Prep time
- 20 min
- Cook time
- 21 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ½ pounds very fresh and high quality fish filets (corvina, halibut, escolar, hamachi, mahi-mahi)
- 1 red onion (thinly sliced)
- 1 cup freshly squeezed lime juice (from about 35- 40 key limes, or 15-20 Peruvian limes)
- 1-2 habanero peppers (cut in half, without seeds and deveined)
- 2-3 sprigs of fresh cilantro
- Salt to taste
- Finely chopped cilantro to taste
- Lettuce leaves
- Cancha, tostado or chulpe corn nuts
- Fresh boiled corn
- Sweet potato: thinly fried or baked chips or boiled thick slices
- Chifles or fried green plantain chips
- Diced or sliced hot peppers - optional
- Olive oil - optional
- Lime slices
Instructions
- 1
Cut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes.
- 2
Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.
- 3
Rinse the fish to remove the salt
- 4
Place the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of the limes you can put a few ice cubes in the mix.
- 5
Cover and refrigerate for about 5-15 minutes.
- 6
Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add additional salt if needed.
- 7
Use a spoon to place the ceviche in each serving bowl, add additional sliced onions to each bowl, sprinkle with finely chopped cilantro, and diced or sliced hot peppers.
- 8
Serve immediately with your choice of sides and garnishes.