Ceviche Peruvian Style

Be the first to review
READY IN: 8hrs 15mins
Recipe by Member 610488

No visit to Peru is complete without ceviche, but you can experience it close to home. Because ceviche is 'cooked' by acidity and not with heat, be sure to use very fresh seafood. This recipe is from a chef friend.

Ingredients Nutrition


  1. Combine the scallops, flounder, shrimp, tomato, cucumber, herbs, garlic, peppers, oil, spices, sugar, and hot sauce in a large mixing bowl.
  2. Add enough lime juice to cover the seafood. Season with salt as needed.
  3. Refrigerate and marinate until the fish is opaque, about 8 hours.
  4. Arrange attractively on an appetizer plate or in a martini glass, and garnish with the crusty bread.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a