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Peruvian style fish ceviche is different than the Mexican ceviche that I grew up with. Some of the main differences are that the ones made in Peru tend to marinate for less time in lime juice, and there’s the absence of tomatoes and cucumbers. Mexican style ceviche is generally made using shrimp over fish. Peruvian ceviche is typically served on a lettuce leaf, with boiled choclo or corn, cancha corn or Andean style corn nuts, and sweet potato. The sweet potato is usually boiled and sliced and added to the mix as garnish.
This is absolutly my favorite dish. It’s a light and delicious summertime dish!
1 ½ pounds very fresh and good quality fish filets (corvina, halibut, mahi-mahi) 1/2 red onion, thinly sliced 8 lemons 1 habanero pepper thinly sliced 1 garlic clove 1/2 fresh boiled corn cup Peruvian corn or Cuzco corn 1 sweet potato boiled thick slices Salt to taste Pepper to taste 1/4 cup cilanto 1/4 teaspoon cumin Sides: Chifles or fried green plantain chips
In a bowl put the pieces of fish, pepper (to taste), salt pepper, garlic, cumin, and cilanto and mix together. Once mixed well, add lemon juice and mix together.
Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water and add to mix and cover and refrigerate for about 10-15 minutes.
Taste the fish ceviche and add additional salt if needed. Use a slotted spoon to remove the fish and onions from the lime juice mix and place in a serving bowl, sprinkle with olive oil and finely chopped cilantro.
Serve immediately with your choice of sides and garnish with sweet potato and boiled corn and service with plantain chips.
I'm an Integrative Nutrition Health Coach and Registered Yoga Teacher (RYT-200), offering guidance to high achievers in aligning their lifestyle with well-being through daily wellness and self-care routines, promoting balance and harmony. Join me at Wellness Bum for tips on living well, and consider subscribing to my newsletter or booking a coaching session.