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Nutrition Facts
Serving Size 1 (271g) Recipe makes 6 servings
Calories 189
Calories from Fat 25		(13%)
Amount Per Serving		%DV
	Total Fat 2.8g	4%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 75mg		25%
Sodium 470mg		19%
Potassium 617mg		17%
Total Carbohydrate 13.4g		4%
	Dietary Fiber 3.0g	12%
	Sugars 2.7g
Protein 31.6g		63%
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Simple Peruvian Ceviche

Recipe #111154 | 30 min | 30 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Susan #2
Feb 15, 2005

The best and easiest Ceviche recipe I've ever tasted (and I've tried them all over South America). It's quick, easy and disappears quickly. The habanero peppers make it spicy without giving it the distinctive flavor of jalapenos and it's great without hot peppers too. You can adjust any of the seasonings to suit your taste. I am not a cilantro fan, but this is the only recipe in which I will tolerate cilantro.

SERVES 6 -8 (change servings and units)

Ingredients

2 lbs tilapia fillets or other firm white fish fillets, cubed
8-10 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons fresh cilantro, chopped
1 habanero pepper, seeded and chopped
8-12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
1 red onion, thinly sliced and rinsed

Directions

1
Combine all ingredients except red onion and mix well.
2
Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
3
Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
4
It is important to use a juicer that squeezes the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.

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Featured Reviews for This Recipe

From: GF BooBoo

On Aug 9, 2009

Thia was so nice light and fresh. Just what i was looking for on a hot summer day. For the fish i used halibut since I'm not crazy about tilapia. I was unable to find a habanero pepper so used a jalapeno instead. It definitely could have used the habanero in there, since it wasn't spicy enough for my liking.

0 people found this review helpful

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From: Tiny_Toodles

On Jul 22, 2009

This is delicious! I actually use Aji Amarillo which is more authentic to Peru than the habanero. Thank you for a great recipe!

2 people found this review helpful

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From: BigSam

On Oct 29, 2005

I thank you because you put the "real" recipe of "Peruvian Ceviche", as you say "simple" but delicious, thats it. Ceviche basics is just Fresh tender fish, red onion, salt, and lime juice (excellent how do you explain the point 4 about squeezing it, that's true). Should be accompained with "choclo" fresh boiled corn, and boiled or baked sweet potato or yucca. I can recommend you and very fine peruvian food site "yanuq.com/english/ is really good. Thanks again, all the best.

6 people found this review helpful

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From: CharoPeru

On Aug 26, 2006

Really good! I use dover sole for this and a little less garlic but everything else is really how true ceviche is! Try adding one spoonful of milk just before serving, it will give the juice more texture and will be easier on your stomach. Also pour some of the juice in a shot glass for some "leche de tigre" tiger's milk...to go with the ceviche. It is very powerful and tasty! That's how they serve ceviche in Peru!

5 people found this review helpful

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