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  • Cook time: 5 min
  • Servers: 4
  • Skill level: Medium

This serves four people.


  • 1 lb of fresh white fish (halibut, tilapia, or sea bass), cut into bite-size pieces
  • 1 red onion, thinly sliced
  • 1 hot pepper (Aji Amarillo from your Peruvian Food Experience!)
  • 1/2 cup of freshly squeezed lime juice
  • Salt and pepper to taste
  • 1 tablespoon of finely chopped cilantro
  • 1 sweet potato, boiled and sliced
  • 1 ear of corn, boiled and cut into rounds

Step by step method

Step 1

Rinse the fish with cold water and pat dry with paper towels. Cut the fish into bite-size pieces and place in a large glass or ceramic bowl.

Step 2

Add the thinly sliced red onion and minced hot pepper to the bowl.

Step 3

Pour the lime juice over the fish mixture and season with salt and pepper to taste. Mix well.

Step 4

Cover the bowl with plastic wrap and refrigerate for 20-30 minutes. The acid from the lime juice will “cook” the fish.

Step 5

While the fish is marinating, boil the sweet potato and corn until they are tender. Set them aside.

Step 6

After 20-30 minutes, remove the ceviche from the refrigerator and taste for seasoning. Adjust as needed.

Step 7

Add the chopped cilantro to the ceviche and mix well.

Step 8

Serve the ceviche with slices of boiled sweet potato and rounds of boiled corn. Garnish with additional cilantro if desired.

Tips & variations

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