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Peruvian

Peruvian Classic Fish Ceviche

Bright Peruvian ceviche with citrus-cured fish, red onion, ají amarillo, sweet potato, and corn.

Published and reviewed by Kitchgrow on 6 September 2026Updated

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Peruvian Classic Fish Ceviche

35 mintotal

25 min hands-on10 min hands-off

Prep 20 min · Cook 5 min

Serves
2
Difficulty
Easy
Spice
Medium
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes 10 minutes for the fish to cure briefly in citrus.

Method

  1. Bring the water to a boil with 0.25 tsp salt. Add the sweet potato rounds and cook for 10–12 minutes until tender, then add the sweet corn kernels for the last 2 minutes. Drain and let them cool.

    10–12 min2 min

  2. In a chilled bowl, mix the lemon juice, ají amarillo paste, remaining salt, and ground black pepper until smooth.

  3. Add the sea bass cubes and onion. Toss gently so the fish is fully coated in the citrus mixture.

  4. Rest for 10 minutes in the refrigerator, just until the outside of the fish turns opaque while the center stays tender.

    10 min

  5. Fold in the green chili pepper and coriander leaves. Serve immediately with the cooled sweet potato and sweet corn.

How to tell it's done

The fish should be opaque on the outside, glossy inside, and tender; the onion should stay crisp.

Getting it right

Tip

Keep the fish cold and do not over-cure it; classic ceviche should taste fresh, bright, and tender, not chalky.

What to serve it with

Serve as a chilled appetizer or light lunch with sweet potato and corn on the side.

Common mistakes

The fish turns tough and chalky.
Ten minutes in the citrus, no more. Ceviche is cured only at the surface — left to sit for half an hour, the acid works all the way through and the texture goes from tender to rubbery.
The raw onion overwhelms everything.
Slice it very thin and rinse it in cold water before it goes in. Peruvian ceviche uses a lot of onion, and the rinse is what keeps it crisp and mild instead of sharp.

Substitutions

  • Sea Bass — Use another very fresh firm white fish fillet when sea bass is unavailable.
  • Ají Amarillo Paste — If unavailable, use a small amount of mild yellow chili paste, but the flavor will be less distinctly Peruvian.

Storing and reheating

Eat within the hour. Ceviche does not keep — the fish carries on curing in the fridge and is unpleasant the next day. Cook the sweet potato and corn ahead, up to three days, and cut the fish only when you are ready to serve.