Peruvian Ceviche Recipe

Name: Peruvian Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ears of corn; 1 large sweet potato; 2 pounds of fresh sole or sea bass, cut into half-inch cubes; 2 teaspoons crushed garlic; 2 teaspoons chopped coriander; 2 teaspoons spicy red chili pepper, chopped in a blender; Juice of 8 to 10 small lemons; Salt and pepper to taste; 4 large leaves of lettuce; 2 medium onions, thinly sliced; 1 large hot red pepper, sliced into quarter-inch rings

Servings: persons

2 ears of corn
1 large sweet potato
2 pounds of fresh sole or sea bass, cut into half-inch cubes
2 teaspoons crushed garlic
2 teaspoons chopped coriander
2 teaspoons spicy red chili pepper, chopped in a blender
Juice of 8 to 10 small lemons
Salt and pepper to taste
4 large leaves of lettuce
2 medium onions, thinly sliced
1 large hot red pepper, sliced into quarter-inch rings

1
In separate pots, boil the corn and the sweet potato until tender.
2
Peel the sweet potato.
3
Let both cool, then cut corn into 2-inch sections and potato into 1-inch sections.
4
Place cubed raw fish in a bowl with the garlic, coriander and chili pepper.
5
Add enough lemon juice to cover the fish.
6
Season with salt and pepper.
7
Let marinate for 10 to 45 minutes, until the fish is milky white.
8
For each serving, place a mound of the fish on a leaf of lettuce.
9
Top with onions and a ring of red pepper, and add corn and sweet potato.

103

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 ears of corn, 1 large sweet potato, 2 pounds of fresh sole or sea bass, cut into half-inch cubes, 2 teaspoons crushed garlic, 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

How did you like this recipe?

Frequently Asked Questions