🇵🇪 Peru recipe
Ceviche
Ceviche is the undisputed national dish of Peru, with roots tracing back to the Moche civilization over 2,000 years ago. This version follows the classic Limeño style: pristine cubes of fresh sea bass are cured in a generous amount of key lime juice, then tossed with thinly sliced red onion, fiery aji limo chile, and fresh cilantro. The resulting leche de tigre, or tiger's milk, is the magical citrus broth that both cures the fish and serves as a drink on the side. Served alongside slices of sweet potato and crunchy cancha corn, this dish celebrates the purity of fresh ingredients and bold Peruvian flavors.
Prep30 mins
Cook0 mins
Serves4
Difficultymedium
Ingredients
- 500 g fresh sea bass fillets, skinned and cut into 2 cm cubes
- 200 ml freshly squeezed key lime juice (about 15 limes)
- 1 large red onion, thinly sliced into half-moons
- 2 aji limo chiles, seeded and finely minced
- 1 clove garlic, finely minced
- 15 g fresh cilantro leaves, roughly chopped
- 1 stick celery, finely diced
- 1 teaspoon salt
- 1 medium sweet potato, peeled and boiled until tender
- 1 ear of corn, boiled and cut into rounds
- 100 g cancha (toasted Peruvian corn)
- Freshly ground black pepper to taste
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 180
- Protein
- 24 g
- Carbs
- 10 g
- Fat
- 4 g
