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    You are in: Home / Recipes / Simple Peruvian Ceviche Recipe
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    Simple Peruvian Ceviche

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Susan #2's Note:

    The best and easiest Ceviche recipe I've ever tasted (and I've tried them all over South America). It's quick, easy and disappears quickly. The habanero peppers make it spicy without giving it the distinctive flavor of jalapenos and it's great without hot peppers too. You can adjust any of the seasonings to suit your taste. I am not a cilantro fan, but this is the only recipe in which I will tolerate cilantro.

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    Units: US | Metric

    • 907.18 g tilapia fillets or 907.18 g other firm white fish fillets, cubed
    • 8-10 garlic cloves, chopped
    • 4.92 ml salt
    • 2.46 ml black pepper
    • 9.85 ml fresh cilantro, chopped
    • 1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
    • 8-12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
    • 1 red onion, thinly sliced and rinsed


    1. 1
      Combine all ingredients except red onion and mix well.
    2. 2
      Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
    3. 3
      Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
    4. 4
      It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.

    Browse Our Top Tilapia Recipes

    Ratings & Reviews:

    • on April 04, 2011

      Ceviche is one of my favorite dishes, and this is a great recipe. A couple of notes: Peruvian cuisine uses many different peppers. Aji amarillo (literally yellow pepper) is Peruvian and quite flavorful but does not provide a lot of heat. I don't think aji amarillo will spice up this dish, though. The acid in the lime will overpower it. Traditionally, Peruvian ceviche uses aji rocoto which is a very hot red pepper, also indigenous to Peru. It is closer in heat to the habanero pepper the recipe calls for, but I think it has more flavor as oppossed to pure heat. It is available as a paste in small jars. You should be able to find it online if you don't have a market near you carrying this. Be forewarned, I am a big fan of hot food, this is very potent stuff. Also, if you are going to order your aji rocoto, go ahead and order some cancha as well. It is a corn cornel that is lightly toasted (so as not to actually pop it) and salted, then served as an accompaniment to ceviche. Peru has many variety of corn that we do not have in The States, this is one. Boil a sweet potato (camote in Spanish) and serve your ceviche (prepared with aji rocoto) on a large lettuce leaf, with a couple slices of boiled sweet potato and some cancha on the side, and you will have a delicious quite healthy, traditional Peruvian meal. Enjoy!

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    • on July 11, 2010


      in northern Peru we add some finely grated fresh ginger , and we salt the onion let stand 5min then rinse . and we serve with cold slices of peeled sweet potatoe also

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    • on January 29, 2009


      In Peru, this ceviche goes accompanied by fried calamari, a boiled sweet potato and corn on the cob(cut into 2 pieces). Then you would have a complete meal!

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    Nutritional Facts for Simple Peruvian Ceviche

    Serving Size: 1 (203 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 188.8
    Calories from Fat 25
    Total Fat 2.8 g
    Saturated Fat 0.9 g
    Cholesterol 75.6 mg
    Sodium 470.2 mg
    Total Carbohydrate 13.2 g
    Dietary Fiber 3.0 g
    Sugars 2.7 g
    Protein 31.6 g

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