Peruvian ceviche is one of my all time favorites and the national dish of Peru. It is different, as it is typically served on lettuce leaves with sweet potatoes and crunchy toasted corn kernels. Of course it is flavored with aji chilies which are famous in Peru. I made this one with sea bass but any firm white fish like sole, flounder, shark and even shrimp will work beautifully and still be authentic. Like all ceviche’s the fish is “cooked” with the acid from the citrus.
In Peru, there are little shops and carts all over the coastal area called cevicherias where you can get your Peruvian ceviche fix .The Peruvians take their ceviche so seriously there is actually a national holiday for their beloved ceviche. June 28th of each year has been deemed National Ceviche Day. They also serve the citrusy marinade in a separate shot glass usually before the ceviche comes out, and it is called leche de tigre or tiger’s milk. This invigorating potion is also known to be a hangover cure and aphrodisiac. This recipe is easy and scrumptious.
If you would like to make this recipe Plant Paradox compliant simply eliminate the toasted corn kernels (which you could substitute toasted sorghum) and make sure to use peeled and seeded aji chilies or eliminate if not in phase 3.
Did you know that Peru grows more than 55 varieties of corn? When you go to the markets in Peru, you will find corn in every size and color imaginable. Many restaurants and bars serve their famous giant roasted kernels when you first sit down to enjoy until your order arrives. If you would like other authentic Peruvian recipes and learn more about this amazing country, make sure to check out “Our Journey to Peru.”
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Peruvian Ceviche (the National Dish of Peru)
- 1 lb sea bass or other white fish cut into bite size pieces
- 1 quart water chilled
- 1 red onion sliced thinly lengthwise
- 1 aji amarillo seeds removed and diced
- 1 clove garlic minced
- 1/4 cup lime juice, fresh
- 1/4 cup lemon juice, fresh
- 2 teaspoons cilantro chopped finely
- 1 sweet potato cut into slices
- lettuce leaves for serving
- corn kernels, toasted large
- 1 Tablespoon oil
- salt and pepper to taste
- Place water into a pot on the stove to boil. Add in the sweet potato and cook until fork tender (or they can be grilled)
- Place fish in a non-reactive bowl and add 3 cups of chilled water to the fish and rinse gently. Drain water.
- Add onions to soak in remaining 1 cup of chilled water and set aside.
- Place aji, garlic, and pinch of salt in a mortar and pestle Grind to make a paste.
- Combine fish, lime and lemon juices, aji and garlic paste, salt and pepper and cilantro. Let marinade for at least 10 minutes.
- Meanwhile toast the corn kernels on the stove in a tablespoon of oil. They will pop slightly when they are toasted. Place on a paper towel to remove excess oil and add salt to taste.
- On a platter, place the lettuce leaves on the bottom, top with the ceviche,(reserve the marinade) add on the onion slices and serve with the sweet potatoes and corn kernels.
- Serve the marinade in a shot glass along with the ceviche, in Peru it is called leche de Tigre and is believed to be an aphrodisiac and a hangover cure.