Ceviche Clásico

Peruvian white fish⏱ 15 min⚡ Pescatarian

Ceviche Clásico is bright, cold, and intensely fresh, with tender cubes of white fish lightly cured in lime and ají amarillo. Sweet choclo and crunchy cancha balance the sharp citrus and onion, giving the dish its signature Peruvian contrast of textures.

Safety Warning

This dish uses raw fish. Use only very fresh, sashimi-grade fish from a trusted source, keep it thoroughly chilled, and avoid serving it to pregnant people, very young children, older adults, or anyone immunocompromised.

Nutrition · per serving

265kcal

33gProtein

15gCarbs

6gFat

3gFiber

2 servings

Ingredients

10 items

Ceviche

very fresh white fish fillet, skinless and boneless, cut into 2 cm cubes300 g

fresh lime juice90 ml

red onion, very thinly sliced80 g

ají amarillo paste15 g

fresh coriander leaves, roughly chopped10 g

fine sea salt5 g

ice cubes4 pieces

To serve

cooked choclo corn kernels120 g

cancha corn, toasted30 g

extra coriander leaves2 g

Tips

•Use sashimi-grade or extremely fresh white fish such as sea bass, snapper, halibut, or corvina if available.
•Do not marinate the fish for too long; after a few minutes the texture becomes chalky rather than silky.
•If choclo is unavailable, large cooked corn kernels are the closest substitute; cancha can be replaced with plain toasted corn nuts in a pinch.
•For beginner cooks, have all garnishes ready before mixing the fish so the ceviche can be served immediately.

Steps

1
Chill a serving bowl if possible. Slice the red onion very thinly and briefly rinse it under cold water, then drain well; this keeps its bite fresh but less harsh. Cut the fish into even 2 cm cubes so it cures evenly and quickly.
80 g red onion, very thinly sliced300 g very fresh white fish fillet, skinless and boneless, cut into 2 cm cubes
2
In a cold bowl, combine the lime juice, ají amarillo paste, fine sea salt, chopped coriander, and ice cubes. Stir for 20-30 seconds until the salt dissolves and the mixture tastes bright, salty, and lightly spicy. The ice keeps the leche de tigre cold and the fish texture firm.
90 ml fresh lime juice15 g ají amarillo paste5 g fine sea salt10 g fresh coriander leaves, roughly chopped4 pieces ice cubes
3
Add the fish and drained onion to the cold marinade and toss gently for 1-2 minutes until every piece is coated. Let it stand just 3 minutes; the outside should turn opaque while the center stays tender and moist, which is ideal for classic ceviche.
300 g very fresh white fish fillet, skinless and boneless, cut into 2 cm cubes80 g red onion, very thinly sliced
4
Remove the ice cubes. Taste the leche de tigre and adjust only if needed with a pinch more salt or a few drops more lime. Spoon the ceviche immediately into shallow bowls with some of the marinade.
4 pieces ice cubes
5
Serve right away with choclo corn kernels and cancha on the side or around the ceviche, and finish with extra coriander leaves. Eat immediately for the best texture and freshness.
120 g cooked choclo corn kernels30 g cancha corn, toasted2 g extra coriander leaves

Origin & History

Ceviche is one of Peru's most iconic dishes, especially associated with the Pacific coast and the city of Lima. Its modern form combines pre-Hispanic traditions of dressing fish with acidic juices and herbs, later influenced by Spanish-introduced citrus and onions. Today it is considered a national dish and is commonly enjoyed as a fresh midday meal.

peruvian ceviche fish pescatarian quick no-cook lime beginner

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Steps

Chill a serving bowl if possible. Slice the red onion very thinly and briefly rinse it under cold water, then drain well; this keeps its bite fresh but less harsh. Cut the fish into even 2 cm cubes so it cures evenly and quickly.

80 g red onion, very thinly sliced300 g very fresh white fish fillet, skinless and boneless, cut into 2 cm cubes

In a cold bowl, combine the lime juice, ají amarillo paste, fine sea salt, chopped coriander, and ice cubes. Stir for 20-30 seconds until the salt dissolves and the mixture tastes bright, salty, and lightly spicy. The ice keeps the leche de tigre cold and the fish texture firm.

90 ml fresh lime juice15 g ají amarillo paste5 g fine sea salt10 g fresh coriander leaves, roughly chopped4 pieces ice cubes

Add the fish and drained onion to the cold marinade and toss gently for 1-2 minutes until every piece is coated. Let it stand just 3 minutes; the outside should turn opaque while the center stays tender and moist, which is ideal for classic ceviche.

300 g very fresh white fish fillet, skinless and boneless, cut into 2 cm cubes80 g red onion, very thinly sliced

Remove the ice cubes. Taste the leche de tigre and adjust only if needed with a pinch more salt or a few drops more lime. Spoon the ceviche immediately into shallow bowls with some of the marinade.

4 pieces ice cubes

Serve right away with choclo corn kernels and cancha on the side or around the ceviche, and finish with extra coriander leaves. Eat immediately for the best texture and freshness.

120 g cooked choclo corn kernels30 g cancha corn, toasted2 g extra coriander leaves

Origin & History