Ceviche
Description
Ceviche - Authentic recipe from Peru. Ready in 30 min. Try it now!
Directions
✓ researched- 1
Cut 500 g of very fresh white fish fillet (sushi-grade) into 1–2 cm cubes. Place in a glass bowl.
⏱️ approx. 12 min💡 Tip: Ceviche is Peru's national dish — raw fish 'cooked' in lime juice (the acid denatures the protein). Served with onions, chili (ají) and cilantro. Fresh, tangy, slightly spicy.
- 2
Pour the juice of 5 limes over the fish (it should be covered). Slice 100 g red onion into thin strips, finely chop 1 chili pepper (ají limo/rocoto), and add both.
⏱️ approx. 12 min💡 Tip: Very fresh, high-quality fish is essential (it is 'cooked' raw). The lime acid denatures the protein (the fish turns opaque and firms up). In Peru, it is marinated briefly — not for hours.
- 3
Season with 5 g salt. Marinate for only 5–15 minutes (the fish should be cooked on the outside but still tender inside — don't over-marinate!). Serve with cilantro, sweet potato and corn (choclo).
⏱️ approx. 12 min💡 Tip: Ceviche is served fresh — with boiled sweet potato (camote), corn (choclo) and lettuce. The 'leche de tigre' (the marinade juice) is often drunk straight. Fresh and invigorating.
📜 Origin & History
Ceviche is a traditional dish of raw fish marinated in lime juice. Its origins lie in the coastal regions of Peru, where fish was already prepared with fermented fruit juices before Inca times. The addition of citrus fruits occurred through Spanish influences in the 16th century. Ceviche was declared a national cultural heritage of Peru in 2004 and is regarded as one of the most representative dishes of Peruvian cuisine.
🌿 Regional variants
With shrimp
Mixed with shrimp/seafood.
Mixto
Fish and seafood combined.
🍷 What goes with it?
Served with sweet potato (camote). With corn (choclo). With cilantro. Served fresh.
Frequently Asked Questions
How does the fish cook without heat?
The acid in the lime juice denatures the protein — the fish turns opaque and firms up (as if cooked), but remains raw. That is why very fresh, safe-to-eat fish is essential.
How long should it marinate?
In Peru, only briefly (5–15 minutes) — the fish should be cooked on the outside but still tender and slightly translucent inside. Too long makes it tough and 'overcooked'. Serve immediately.
What is leche de tigre?
'Tiger's milk' is the spicy marinade juice (lime, fish, chili, onion) — considered invigorating (and a hangover cure). It is often drunk straight in a glass alongside the ceviche.
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Ingredients
verified- Weißfischfilet500 g
- Lime5 pcs
- rote Zwiebel100 g
- Chilischote1 pcs
- Coriander2 tbsp
- Salt5 g
