Peruvian Ceviche

Ceviche de Pescado
Peruvian Ceviche


2 fish fillets (white meat/pacific ocean) (diced)
Juice Extract from 2 Tblsp of Ginger
1 tablespoon celery, (minced)
1 heaped teaspoon of garlic, (minced)
Juice of 3 limes
Fine Ground Pepper
1/2 red onion (thin slice)
Rocoto (minced) to taste (If you do not have rocoto, use crushed peppers)
Cilantro, (chopped) as need it


1.  Place fish, ginger, celery and garlic in a glass or stain-steel bowl.

2. Squeeze the limes straight right over the fish, (the fish will cook in the lime, so make sure there is a good amount of juice and give it a few turns to mix)
3. Season with salt and pepper and wait for about 20 minutes (come back to it and give it a toss,  to make sure the lime is coating the fish throughout)
4. Slice the red onion, (they need to be very thin, use a mandolin), soak in water with 1 tsp salt, for about 15 minutes.
5. Rinse and drain the onions, place them on top of the fish, do not mix it in, just yet.
6. Get ready your accompaniments (slices of boiled sweet potatoes, corn on the cob, lettuce leaf, slices of boiled potatoes)
7. When all the accompaniments are ready, check the fish, make sure is cook. If it is, mix in the onion, the rocoto and cilantro. Do this soft, do not mush the ingredients
8. Wait for 5 minutes re-season and serve.

Have Fun Cooking and Enjoy

Ceviche de Pescado
Ceviche Peruano


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