Peruvian Fish Ceviche

Total Time:
35 min
Prep:
15 min
Inactive:
10 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 1/4 pounds fish fillets ( sea bass, sole, or flounder), cut on the bias into 1-inch dice
  • 1 quart water, boiled and chilled
  • 1 red onion, cut in 1/2 lengthwise and sliced thin
  • 1 aji amarillo, rib and seeds removed, diced
  • 1 clove garlic
  • Salt and pepper
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 2 teaspoons finely chopped cilantro leaves
  • 2 ears corn, cut in 1/2
  • 1 sweet potato, sliced 1/4-inch thick
  • 2 tablespoons canola oil
  • 1 head butter lettuce
  • Japanese seaweed, for garnish
Directions

Have grill pre-greased and preheated to medium-high.

Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.

Add onions to remaining chilled water and let soak.

Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.

Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.

Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.

When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.


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4.2 10
After commenting on Rodolfo's review, I made this recipe and have to correct myself--the oil is not in the ceviche, but for grilling the sweet potato and corn. True ceviche doesn't require this. Corn and potato can simply be boiled. It's the leche de tigre you need to get right. This recipe lacks some important elements of true Peruvian ceviche. Closest I can get to the real thing here in Virginia (no fresh aji and no Peruvian limon) is using Bon Appetit's recipe. It's the first result when you search "ceviche" on their Website. Try it and compare!<br /> item not reviewed by moderator and published
For years now, this has been my only ceviche recipe. I don't grill the sweet potato either, just boil it. Otherwise, this is truly an authentic concotion. item not reviewed by moderator and published
I don't use lemon juice and I use halibit or sea bass if I can find it. No seaweed is used in Peruvian chieve. Boil the sweet potatoe. item not reviewed by moderator and published
We love Ceviche, we truly enjoyed the clean and fresh flavor of this recipe, I roasted the sweet potatoes instead of grilling and they were awesome. I also used baked tostadas as crunchies to eat with the ceviche and I also added fresh avocados to the dish. Thanks food network. item not reviewed by moderator and published
So easy to do, the flavor is incredible. item not reviewed by moderator and published
I don't understand why people comment on recipes they haven't tried. "Rodolfo", if your read the recipe or even tried to prepare it, you'd know that the canola oil listed in the recipe is used to grill the camote (sweet potato) and corn... it's not actually put into the ceviche. So much for your ice/cognac analogy. That said, I've used corvina (white sea bass) to prepare this, but will try it next time with sole. item not reviewed by moderator and published
the ceviche is the best food item not reviewed by moderator and published
I am 100% peruvian and i have never eaten ceviche with any oil in it. Its like putting ice in cognac. You guys should go to Peru and try a good tiradito...it is similar to the cebiche, has sliced fish and has no onions in it, its just different healthy and very good item not reviewed by moderator and published
I tried this recipe first time in 1999 in a tripto Peru and got caught by the flavors....now with this recipe i tried and succeeded.....AWESOME FOOD item not reviewed by moderator and published
Outstanding. item not reviewed by moderator and published

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