Peruvian Ceviche Recipe

Name: Peruvian Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 14 lbs sole fillets or 2 14 lbs any tender white fish; 8 to 10 key limes, juice of, freshly squeezed; 5 finely chopped fresh chili peppers; salt; pepper; 1 ½ tablespoons chopped cilantro; 3 -5 cloves crushed garlic; 3 leaves lettuce; 3 yellow sweet potatoes; maiz corn; 1 fresh chili pepper, cut in thin slices for decoration

Servings: persons

2 14 lbs sole fillets or 2 14 lbs any tender white fish
8 to 10 key limes, juice of, freshly squeezed
5 finely chopped fresh chili peppers
salt
pepper
1 ½ tablespoons chopped cilantro
3 -5 cloves crushed garlic
3 leaves lettuce
3 yellow sweet potatoes
maiz corn
1 fresh chili pepper, cut in thin slices for decoration

1
Boil sliced corn with a few anise seeds.
2
Boil sweet potatoes, peel and cut into slices 1 inch (2 cm) thick.
3
Wash fish with water and salt.
4
Cut in squares 1/2 inch thick.
5
Slice onion thinly; add salt.
6
Cut chili in halves, seeded and deveined.
7
Place fish on serving dish and season with crushed garlic and salt.
8
Add finely chopped chili, key lime juice, pepper and chopped cilantro.
9
Let set for 10 minutes (taste juice to check hotness).
10
Place onions over fish.
11
Decorate the platter with the slices of corn (corn cut in 8 slices), chili, sweet potato and leaves of lettuce.

295

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 2 14 lbs sole fillets or 2 14 lbs any tender white fish, 8 to 10 key limes, juice of, freshly squeezed, 5 finely chopped fresh chili peppers, salt, and more.

Yes, Peruvian Ceviche falls under the Soups & Stews 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.

Peruvian Ceviche

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