How to Make Peruvian Ceviche Step by Step

Peruvian fish ceviche is a culinary masterpiece that has won over taste buds worldwide. This dish, blending the freshness of fish with the tang of lime and the kick of chili, is a true testament to Peru’s rich culinary heritage.

While there are various versions, such as shellfish or mixed ceviche, the essence of the dish lies in the quality of its ingredients and the balance of its flavors.

Here’s a traditional recipe for you to savor this delicacy at home.


  • 2 fillets of sole, grouper, or hake
  • 1 Peruvian yellow chili pepper
  • 1 large lime
  • 1 medium red onion
  • Fresh cilantro to taste
  • Salt to taste
  • To accompany:
    • 1 small cup of corn
    • 1 pink sweet potato
    • Corn, potato, or plantain chips

Step-by-Step Preparation:

  1. Slice the red onion into thin strips and soak in water for 10 minutes to soften its flavor.
  2. Finely slice the chili pepper, removing seeds and the white vein to lessen the heat.
  3. Clean the fish and cut into approximately 0.6-inch cubes.
  4. Finely chop the cilantro.
  5. Boil the sweet potato without its skin until tender and set aside.
  6. In a bowl, combine the fish, onion, chili pepper, cilantro, and a pinch of salt.
  7. Add the lime juice and mix well.
  8. Serve immediately after adding the lime to prevent the fish from overcooking.
  9. Accompany with slices of sweet potato, corn, and chips as desired.

Note: The “tiger’s milk,” that whitish liquid left at the bottom of the bowl, is a treat on its own. Serve it in small glasses and enjoy it as a shot. For a special twist, mix the tiger’s milk with Pisco for a fun spin on your meal.

Nutritional Information (per serving):

  • Calories: 220 kcal
  • Fat: 2g
  • Carbohydrates: 25g
  • Protein: 25g
  • Sugars: 5g
  • Sodium: 600mg

Note: The nutritional information is an estimate based on the ingredients used and may vary depending on the brand and amount consumed.

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FAQs about Peruvian Ceviche:

  1. Can I use other types of fish for ceviche?
    • While sole, grouper, and hake are traditional choices, you can use other fresh, firm-fleshed fish. Always ensure the fish is fresh.
  2. How long can I store ceviche in the refrigerator?
    • Ceviche is best enjoyed fresh, but it can be refrigerated for up to 24 hours. However, the longer it sits, the more the fish will “cook” in the lime juice.
  3. Is ceviche spicy?
    • The spiciness depends on the amount and type of chili used. You can adjust the heat level according to your preference.
  4. What other accompaniments can I serve with ceviche?
    • Traditional accompaniments include sweet potato and corn, but you can also serve ceviche with avocado slices, toasted corn kernels, or even a fresh salad.
  5. Why is the leftover liquid called “tiger’s milk”?
    • “Leche de tigre” or “tiger’s milk” is believed to be a potent drink that can cure hangovers and is also considered an aphrodisiac in some cultures.

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