Leigh Beisch
Prep Time
1 Hour
Makes 4 servings

Ceviche, which involves immersing delicate raw fish in aromatic citrus juices, is an innovative way to slowly "cook" fresh fish. Habanero chiles add a spicy kick to the dish, but are balanced out by a mixture of sweet potatoes, corn, and butter lettuce.

How to Make It

Step 1

Rinse diced fish and slivered red onion in cold water and dry thoroughly.

Step 2

In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes.

Step 3

Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.

Step 4

Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets.

Step 5

Note: Nutritional analysis is per serving.

Chef's Notes

Ceviche is a national dish of Peru. Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche uses the acid in lime juice to "cook" the fish.

Ratings & Reviews

Tumbles's Review

December 29, 2011
This is authentic Peruvian ceviche. (have many Peruvian family members). We marinate the fish quite a but longer. Make sure the fish is as fresh as possible!

nlrutecki's Review

August 14, 2011
This dish is DROP DEAD FANTASTIC! My family was a bit weary to try it as it had a few different sort of pairing ingredients but they were literally licking the plate during and afterward. My only adjustment was a bit of garlic parsley salt and I used some serrano and jalapeno chili peppers as I didn't have any habanero on hand. We used a fresh basa-sole filet and it was so very filling. I really truly absolutely loved this.