SuChef Recipes
Peruvian

Ceviche de Pescado Fresco

Classic Peruvian ceviche with ultra-fresh white fish marinated in lime juice, red onion, cilantro, and aji amarillo. Bright, tangy, and refreshing with perfect texture.

50 minmedium4 servings
Ceviche de Pescado Fresco
Prep Time
20 min
Cook Time
30 min
Total Time
50 min

Ingredients

Equipment

  • Large glass mixing bowl
    Alternative: Ceramic bowl
  • Sharp chef's knife
  • Citrus juicer
    Alternative: Fork and hands

★ = Essential

Instructions

  1. Cut Fresh white fish fillets into 1-inch cubes. Place in large glass or ceramic bowl.

    Fish cutting
    ✓ Checkpoint: Even 1-inch cubes, no skin or bones remaining

  2. Add Lime juice, Red onion sliced thin, Fresh cilantro chopped, Aji amarillo paste, and salt. Stir gently.

    Mixing ceviche
    ✓ Checkpoint: Fish completely coated in lime juice

  3. Cover and refrigerate. Stir once halfway through. Fish will turn opaque.

    Marinating ceviche
    ✓ Checkpoint: Fish is opaque white with bright citrus aroma

Nutrition

(per serving)

180
Calories
28g
Protein
8g
Carbs
3g
Fat
1g
Fiber

Storage

Refrigerator: 1 days

Best eaten immediately. Leftovers can be refrigerated up to 24 hours.

Reheating: Do not reheat. Serve cold.

Variations

  • Mixed Seafood Ceviche: Replace half the fish with shrimp and scallops
  • Spicy Aji Ceviche: Double aji amarillo and add minced habanero
  • Mango Ceviche: Add diced mango and cucumber for sweetness and crunch
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