How many servings does this recipe make?

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

What ingredients do I need for Peruvian Ceviche?

You need 8 ingredients. The key ingredients include: 1 lb fish fillet, white saltwater (albacore, sole, snapper, halibut anything you would see on a sushi menu), 1 cup lime juice, key limes if you can get them, 1/2 cup lemon juice, 1/2 cup orange juice, and more.

Is Peruvian Ceviche suitable as seafood?

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

How do I store leftover Peruvian Ceviche?

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

Peruvian Ceviche Recipe

Name: Peruvian Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fish fillet, white saltwater (albacore, sole, snapper, halibut anything you would see on a sushi menu); 1 cup lime juice, key limes if you can get them; 1/2 cup lemon juice; 1/2 cup orange juice; 1 tablespoon salt; 1 rocoto chilies (chile manzano in Mexican markets) or 2 aji amarillo chilies (substitute a habanero); 1 medium onion, sliced very thinly into half-moons; 4 tablespoons cilantro, chopped

Try this homemade Peruvian Ceviche recipe the whole family will love. Made with fish fillet, lime juice, lemon juice and orange juice. Easy step-by-step…

This Peruvian Ceviche relies on simple, everyday ingredients such as lemon juice, orange juice, salt and cilantro, chopped. It comes together quickly and makes 4 servings, at about 52 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 lb fish fillet, white saltwater (albacore, sole, snapper, halibut anything you would see on a sushi menu)
1 cup lime juice, key limes if you can get them
1/2 cup lemon juice
1/2 cup orange juice
1 tablespoon salt
1 rocoto chilies (chile manzano in Mexican markets) or 2 aji amarillo chilies (substitute a habanero)
1 medium onion, sliced very thinly into half-moons
4 tablespoons cilantro, chopped

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
52 kcal
Category
Seafood

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Peruvian Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions