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Fresh Peruvian Ceviche Recipe Easy Homemade Lime Cilantro Guide

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A quick and easy authentic Peruvian ceviche recipe featuring fresh white fish marinated in lime juice with cilantro, red onion, and optional chili for a bright, refreshing dish perfect for summer gatherings.

Ingredients

Scale
  • 1 pound (450 grams) fresh white fish fillets (sea bass, tilapia, or snapper), skinless and boneless
  • Juice of 6–8 fresh limes (about 1/2 cup or 120 ml)
  • A generous handful of chopped cilantro
  • 1 small red onion, thinly sliced
  • 1 fresh chili pepper (aji amarillo or jalapeño), seeded and finely chopped (optional)
  • 1 teaspoon sea salt, adjust to taste
  • A pinch of freshly cracked black pepper
  • Optional garnish: thin slices of cooked sweet potato or corn kernels

Instructions

  1. Rinse the fish fillets under cold water, pat dry with paper towels, then cut into small, uniform 1/2-inch (1.2 cm) cubes. Set aside in a clean bowl.
  2. Peel and thinly slice the red onion into fine half-moons. Soak the slices in cold water for 10 minutes, then drain well.
  3. Roll each lime on the counter to loosen the juice, then extract about 1/2 cup (120 ml) of fresh lime juice. Strain to remove seeds and pulp.
  4. In a large glass or stainless-steel bowl, combine the lime juice, chopped cilantro, salt, and cracked black pepper. Stir well to blend the flavors.
  5. Add the cubed fish to the lime juice mixture, tossing gently to coat completely. The acid will start to ‘cook’ the fish immediately.
  6. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes until the fish is firm and opaque but still tender.
  7. Stir in the drained red onion and finely chopped chili pepper (if using). Taste and adjust salt or lime juice as needed.
  8. Transfer to a serving dish and garnish with fresh cilantro leaves. Optionally add thin slices of cooked sweet potato or corn kernels on the side.

Notes

Use the freshest sushi-grade fish possible for safety and best texture. Marinate fish for 15-20 minutes only to avoid tough texture. If ceviche tastes too sharp, add a pinch of sugar or a splash of fresh orange juice to balance acidity. Keep all ingredients chilled before preparation. Prepare onions and cilantro ahead but combine with fish last to keep freshness. Optional: add aji amarillo paste for fruity heat or substitute cooked shrimp or scallops for milder flavor.

Nutrition

Keywords: ceviche, Peruvian ceviche, lime cilantro ceviche, fresh fish ceviche, easy ceviche recipe, seafood appetizer, summer dish

Find it online: https://perkypan.com/fresh-peruvian-ceviche-recipe-easy-homemade-lime-cilantro-guide/