Ceviche de Pescado Recipe

Name: Ceviche de Pescado
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod); Salt; 1 cup fresh lime juice (about 12 limes); 1/2 teaspoon salt; 1 small clove garlic, chopped very fine; 1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji; 1 teaspoon chopped parsley; 1 teaspoon chopped cilantro; 1 medium onion, chopped fine (1/2 cup); 3 or 4 lettuce leaves; 4 ears of corn, cooked and cut into 2-inch pieces; 1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds; 1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft; A few strands of yuyo (a tangy seaweed, optional)

Servings: persons

2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod)
Salt
1 cup fresh lime juice (about 12 limes)
1/2 teaspoon salt
1 small clove garlic, chopped very fine
1 or 2 fresh aji amarillo (yellow Peruvian chili), seeded and chopped fine, or substitute the canned aji
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
1 medium onion, chopped fine (1/2 cup)
3 or 4 lettuce leaves
4 ears of corn, cooked and cut into 2-inch pieces
1 pound sweet potatoes, roasted in the skin, peeled, and sliced into 1/2-inch-thick rounds
1 pound yuca, peeled, cut into little-finger-sized slices, and boiled until soft
A few strands of yuyo (a tangy seaweed, optional)

1
1.
2
Cut the fish into strips 1 1/2 inches long by 1/4 inch wide.
3
Soak the strips in lightly salted water for 1 hour to tenderize.
4
Drain well.
5
2.
6
Put the fish in a bowl and fold in the lime juice carefully.
7
Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
8
3.
9
Just before serving, mix in the parsley, cilantro, and onion.
10
4.
11
To serve, line a bowl or large platter with the lettuce.
12
Place the ceviche in the center.
13
Surround it with 3 separate mounds: corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other.
14
Garnish with the seaweed, if using.

1238

kcal

Calories

114

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 pounds white-fleshed skinless fish fillets such as flounder, sole, or corvina (cod), Salt, 1 cup fresh lime juice (about 12 limes), 1/2 teaspoon salt, and more.

Yes, Ceviche de Pescado falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ceviche de Pescado

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions