Peruvian Cuisine -- Ceviche Recipe

Name: Peruvian Cuisine -- Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 350 grams White fish, such as white tuna or bigeye tuna (I used bigeye tuna in the recipe photo); 100 ml Lime juice (lemon is too sweet for this dish); 15 cm Celery (finely chopped); 1/2 tsp Garlic (grated); 1/2 Onion (preferably red onion, sliced and soaked in water); 2 Peruvian aji limo (if not available, use red chili pepper soaked in hot water or habanero pepper); 2 potatoes, or 1 sweet potato Potato, or sweet potato (boiled whole, then peeled); 1 Fresh coriander (finely chopped); 1 Lettuce, cancha corn, Peruvian corn, etc.; 1 Salt and pepper

Servings: persons

350 grams White fish, such as white tuna or bigeye tuna (I used bigeye tuna in the recipe photo)
100 ml Lime juice (lemon is too sweet for this dish)
15 cm Celery (finely chopped)
1/2 tsp Garlic (grated)
1/2 Onion (preferably red onion, sliced and soaked in water)
2 Peruvian aji limo (if not available, use red chili pepper soaked in hot water or habanero pepper)
2 potatoes, or 1 sweet potato Potato, or sweet potato (boiled whole, then peeled)
1 Fresh coriander (finely chopped)
1 Lettuce, cancha corn, Peruvian corn, etc.
1 Salt and pepper

1
Cut the tuna into 2-3 cm cubes and sprinkle with a lot of salt and a little pepper.
2
Combine the tuna with the finely chopped red chili peppers and celery and set aside for 5 minutes.
3
Mix in the garlic and lime juice.
4
Soak the sliced onion in water and drain it.
5
Sprinkle the onion and finely chopped coriander over the other ingredients and chill in the refrigerator for 5-20 minutes.
6
(The time is up to you; since I prefer the ingredients to be as fresh as possible, I chill it briefly.
7
But if you want the flavours to blend more, then chill it for longer.)
8
Place the lettuce and potato on a plate, cover that with the tuna mixture, then top the salad with cancha corn, or your choice of other condiments.

247

kcal

Calories

Fat

Carbs

Protein

Fat 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 10 ingredients. The key ingredients include: 350 grams White fish, such as white tuna or bigeye tuna (I used bigeye tuna in the recipe photo), 100 ml Lime juice (lemon is too sweet for this dish), 15 cm Celery (finely chopped), 1/2 tsp Garlic (grated), and more.

Yes, Peruvian Cuisine -- Ceviche 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.

Peruvian Cuisine -- Ceviche

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