Simple Homemade Ceviche
While I cannot claim to be that handy at cooking Ceviche, my elder sisters Lupe and Mirtha are expert! Over the years they have taught me how to cook the simple classic ‘Ceviche’, using either cod or monkfish. I often treat my family and friends to this delicious dish on warm summers evening, served with a crisp white or ice cool lager.
Even I will admit, its surprisingly quick and easy to make the simple classic ‘Ceviche’ - fresh fish, freshly squeezed lime, onions, salt and Peruvian ají or hot peppers - the trick is to get the balance of the ingredients just right.
- Prep: 1 hour
- Cook: 45 minutes
- Total time: 1 hour, 45 minutes
- Recipe serves: 4-6
- 1 Kilo white-fleshed skinless fish fillet. My favourites are; seabass, sole, cod and monkfish
- 1 Cup freshly squeezed lime juice (about 18 limes, the softest and juiciest available and don't tear the lime sections' membranes - it makes lime juice bitter)
- A pinch of black pepper
- 1/2 Teaspoon salt
- 1/2 ají limo (Peruvian yellow chillies) or habanero chillies, seeded & halved lengthways
- 1 Teaspoon chopped cilantro
- 1 Small red onion, quartered & thinly sliced
- 4 Ears of corn, cooked and cut into 2-inch pieces or take from corn of cob
- Curly leaf lettuce
- 1 Large sweet potato, roasted in the skin, peeled and sliced into 1/2 inch thick rounds
- Bake the sweet potato until soft. Then set aside to cool, then cut it into ½ inch thick rounds.
- Boil the corn until cooked and remove from the water and set aside to cool. Cut the ear of corn into ½ inch rounds.
- Cut the fish into bite size pieces (about 1 inch). Place the fish into a stainless steel or glass bowl. Rinse with cold water and drain well. Season the mixture.
- In a glass pour the lime juice, salt, pepper, and hot chillies and stir well.
- Pour the juice over the fish and stir again. Add an ice cube to keep the fish firm and stir again, cover with cling film and leave for a few minutes in fridge until the fish become white opaque.
- Onions and cilantro are added as the dish is served.
Tip: Place lettuce leaves on a serving platter. Top the lettuce with the fish. Garnish the dish with sliced sweet potato and corn, sprinkle with cilantro. Remember... ceviche goes great with ice cold larger or a crisp white wine.
Your edit for Latin American inspiration
Our exciting range of articles on Latin America explore everything from iconic destinations and lesser-known cultural gems to delicious traditional recipes. You’ll also find exclusive travel tips, first-hand client reviews and the chance to get your personal questions answered by our travel experts.View Extraordinary Inspiration
Real Latin America Experts
Chris Rendell-Dunn - Travel Consultant
Anglo-Peruvian Chris grew up in Lima and spent much of his adult life in between London and Cusco as a tour leader, before settling permanently in our Sales team.
Lina Fuller - Travel Consultant
Lina's passion for the continent where she was born really took off when she moved to Córdoba to study, spending the holidays travelling between Argentina and her native Colombia.
Mary Anne Nelson - Travel Consultant
Born in the Atacama Desert in northern Chile, Mary’s insider knowledge and dry sense of humour make her a highly valued member of the Tailor-made team.
Ben Line - Travel Consultant
Ben fell in love with Latin America on a six month backpacking trip from Colombia to Mexico in 1995. Since then he has explored most of South America, including living in Peru for a year. He is now Manager of the Tailor-made Department.
Hannah Waterhouse - Travel Consultant
Hannah had an early introduction to Latin America when her family moved to Ecuador and she returned to study in Buenos Aires for a year before backpacking across the continent.
Sophie Barber - Travel Consultant
Sophie lived in Chile before joining us and has travelled extensively across Latin America, from Mexico to the furthest tip of Patagonia.