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Fresh Peruvian Ceviche Recipe Easy Zesty Citrus Flavors to Try Today

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A quick and easy fresh Peruvian ceviche recipe featuring bright citrus flavors and tender white fish, perfect for summer gatherings and family meals.

Ingredients

Scale
  • 1 pound fresh white fish fillets (sea bass, snapper, or tilapia), cut into 1/2-inch cubes
  • 1 cup freshly squeezed lime juice (240 ml)
  • 1/4 cup freshly squeezed lemon juice (60 ml)
  • 1 medium red onion, thinly sliced and soaked in cold water for 10 minutes
  • 1/4 cup fresh cilantro, chopped (15 g)
  • 1 small fresh aji amarillo or jalapeño, finely chopped
  • Salt to taste (preferably sea salt)
  • Freshly ground black pepper to taste
  • Boiled and sliced sweet potato (optional, for serving)
  • Boiled fresh corn on the cob, cut into rounds (optional, for serving)

Instructions

  1. Rinse the fish fillets under cold water and pat dry with paper towels. Cut into 1/2-inch cubes and place in a clean mixing bowl.
  2. Juice fresh limes to get about 1 cup (240 ml) and fresh lemons for 1/4 cup (60 ml). Strain if you prefer pulp-free juice.
  3. Thinly slice the red onion and soak in cold water for 10 minutes to reduce sharpness. Drain well.
  4. Pour the lime and lemon juice over the fish cubes. Add salt to taste (start with 1 tsp), freshly ground black pepper, and the finely chopped aji amarillo or jalapeño. Stir gently to combine.
  5. Cover the bowl with plastic wrap and refrigerate for 15–20 minutes until the fish turns opaque and slightly firm.
  6. Drain the onions and add them to the marinated fish along with chopped cilantro. Gently fold everything together. Taste and adjust salt or heat if needed.
  7. If using, slice boiled sweet potato and corn on the cob rounds. Arrange on serving plates alongside ceviche.
  8. Serve immediately while the citrus notes are bright and the fish still tender.

Notes

Use the freshest fish possible for best flavor and texture. Do not marinate longer than 20 minutes to avoid tough fish. Soaking onions mellows sharpness. Freshly squeezed citrus juice is essential. Adjust chili heat by removing seeds or swapping peppers. Serve immediately for best taste. Optional sides include boiled sweet potato and corn on the cob. A pinch of sugar can balance excess tartness.

Nutrition

Keywords: ceviche, Peruvian ceviche, fresh fish, lime juice, aji amarillo, seafood, citrus marinade, easy ceviche recipe, summer recipe, gluten-free, paleo

Find it online: https://evabake.com/fresh-peruvian-ceviche-recipe-easy-zesty-citrus-flavors-to-try-today/