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Classic Peruvian Ceviche

Classic Peruvian Ceviche

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  • 1 cup fresh Key lime juice (from 2 pounds fresh Key limes)
  • 2/3 cup bottled clam juice
  • 2 tablespoons chopped red onion
  • 1 1/2 teaspoons chopped peeled fresh ginger
  • 1/2 cup (about 2 ounces) plus 1 pound cubed mahi-mahi or tilapia fillet
  • 6 tablespoons chopped fresh cilantro, divided
  • 2 teaspoons salt, divided
  • 2 teaspoons minced red ají limo chile from jar* or minced seeded red jalapeño chiles
  • 1 cup matchstick-size strips red onion
  • 1 6-ounce red-skinned sweet potato (yam), peeled, cut crosswise into 1/4-inch-thick rounds, boiled 5 minutes, drained, cooled (optional)
  • 3/4 cup frozen corn kernels, thawed (optional)

Recipe Preparation

  • Combine first 6 ingredients, 1/2 cup cubed fish, 4 tablespoons cilantro, and 1 1/2 teaspoons salt in blender; puree. Strain into large bowl, pressing on solids. Add remaining 1 pound cubed fish, 2 tablespoons cilantro, 1/2 teaspoon salt, chile, and red onion strips to puree; stir to coat. Cover and chill ceviche 1 1/2 to 2 hours, stirring occasionally.

  • Serve sweet potato and corn alongside ceviche.

  • You'll need two pounds of Key limes to yield one cup of juice. Juice limes only halfway; pressing too firmly results in bitterness.

  • * A Peruvian chile; sold at Latin markets.

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Watch the video: How to Make Ceviche