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Peruvian ceviche

Peruvian fish cebiche or ceviche

Peruvian fish cebiche recipe prepared with fresh fish, limes, onions, spicy peppers, and cilantro. Served with boiled corn, sweet potato, plantain chips, and/or cancha or Andean corn nuts
Course Appetizer, Ceviches
Cuisine Latin, Peruvian, South American
Keyword Cebiche, Ceviche, Fish
Prep Time 20 minutes
Total Time 30 minutes
Servings 6 servings, as an appetizer


  • 1 ½ pounds very fresh and high quality fish filets corvina, halibut, escolar, hamachi, mahi-mahi
  • 1 red onion thinly sliced
  • 1 cup freshly squeezed lime juice from about 35- 40 key limes, or 15-20 Peruvian limes
  • 1-2 habanero peppers cut in half, without seeds and deveined
  • 2-3 sprigs of fresh cilantro
  • Salt to taste
  • Finely chopped cilantro to taste

To serve:


  • Cut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes.
  • Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.
  • Rinse the fish to remove the salt
  • Place the cubes of fish, half of the sliced onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of the limes you can put a few ice cubes in the mix.
  • Cover and refrigerate for about 5-15 minutes.
  • Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add additional salt if needed.
  • Use a spoon to place the ceviche in each serving bowl, add additional sliced onions to each bowl, sprinkle with finely chopped cilantro, and diced or sliced hot peppers.
  • Serve immediately with your choice of sides and garnishes.


Soaking the fish in cold salt water helps it keep a firm texture.
Rinsing the onions with salt and cold water helps remove their bitterness.
Adding ice cubes to the cebiche mix helps neutralize the acidity of the limes – this is especially true for the South American limon sutil variety, but less needed for the Mexican limes found in the US.