- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 250 kcal
Quick summary
“Indulge in the authentic taste of Peru at home. This ceviche is tasty, quick to prepare, and perfect for Saturday meals.”
What you need to know
- Fresh fish ensures the quality and flavor of the ceviche.
- Fresh lemon adds an intense and clean flavor.
- Add the marinade according to preference to control the cooking point.
- Sweet potato and green corn are optional and offer more texture and flavor.
- Ideal for Saturday meals, especially when you want something healthy and quick.
Ingredients
Main
- 500g of fresh white fish fillet (such as tilapia or sole)
- 1/2 cup of fresh lemon juice
- 1 red onion cut into thin strips
- 1 finger chili (or to taste), seeded and chopped
- 1/4 cup of chopped fresh cilantro
- Salt and black pepper to taste
- 1/2 cup of cooked sweet potato cut into cubes (optional)
- 1/2 cup cooked corn kernels (optional)
- Make sure to use fresh, high-quality fish to ensure food safety.
- The marination time can be adjusted according to your preference for fish that is more or less 'cooked'.
- Always use fresh lemons for a more intense flavor.
- Try adding other ingredients, such as avocado or green apple, to vary the flavor.
- Serve with sweet potato slices or corn tortillas to complement.
Instructions
Principal
- Cut the fish fillet into small cubes and place in a bowl.
- Add the lemon juice and mix well. Let it marinate for about 10 minutes.
- Meanwhile, prepare the other ingredients.
- Add the red onion, chili, and cilantro to the bowl with the fish.
- Season with salt and black pepper to taste.
- Mix delicately so as not to break the fish.
- If desired, add sweet potato and corn.
- Let rest for 5 more minutes before serving.
Chef's tips
- Clean the fish before marinating it to ensure better hygiene.
- Add the marinade little by little to prevent the fish from coming apart.
- Test the saltiness during mixing to ensure the proper flavor.
Variations
- Add grated avocado for an even smoother flavor.
- Add grated green apple for a smooth texture and additional flavor.
- Cilantro can be replaced with black pepper for a stronger flavor.
Substitutions
- Replace the onion with a white onion for a softer texture.
- Replace the cilantro with a small amount of basil for different flavors.
- Replace the green corn with another variety of cooked vegetables.
How to store
- Ceviche should be consumed immediately after preparation to ensure quality and flavor.
- Ceviche should not be stored, as it loses texture and flavor when frozen.
Can it be frozen?
- Cannot be frozen, as it loses texture and flavor upon freezing.
- The ceviche must be prepared and served immediately after marinating.
- The ceviche can be refrigerated for up to 30 minutes before serving.
What to serve with
- Serve with sweet potato slices or corn tortillas to complement.
- Ceviche is ideal served as an appetizer salad.
- The ceviche can be served with other vegetables and greens to offer more variety.
Frequently asked questions
Can ceviche be made with fish that isn't fresh?
We do not recommend using fish that is not fresh, as this may compromise food safety.
Can ceviche be served with other vegetable combinations besides sweet potato and corn?
Yes, you can try other vegetable combinations like avocado, green apple, or any other vegetable you like.
Can ceviche be prepared with other types of lemon?
The Peruvian ceviche is made with fresh lime juice. Using other types of lemon or dried limes can alter the flavor of the ceviche.
Which fish is most recommended for this ceviche?
Tilapia and sole are the recommended options, but fresh fish of any kind can be used.
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