20 Reviews of Simple Peruvian Ceviche

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.

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!

From: Scott1265

On Jul 26, 2007

Excellent! I followed the recipe exactly using a combination of tilapia and shrimp.

From: Kim Kookie

On Nov 11, 2007

This is definitely the traditional Peruvian recipe. It is so good and so easy!! Sometimes I add shrimp to it.

From: Chef #536235

On Jul 12, 2007

This is a great recipe! Nice clean flavors and very easy! I took the chopped habanero and some of the chopped garlic with some salt and grinded it with a mortar and pestle. It's a great way to release more flavor. Thanks!

From: Anita de la Costa

On Apr 5, 2008

My hand and wrist were sore for days after making this from squeezing all of the limes but it was worth it (Hint: if your limes are not very ripe, pop them in the microwave for about 30 seconds then use the palm of your hand to roll them on the counter and get the juices flowing). The flavor of the habanero is much more complimentary to the lime and cilantro than jalapeno. I didn't think it was spicy enough, but some guests thought it was too spicy. I served it with crackers and habanero sauce. I found that it tasted much better after about five hours than the 2-3 suggested. This is by far the best ceviche recipe I have ever found, and I have eaten a LOT of ceviche. Thank you!

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!

From: Chef #976907

On Jan 29, 2009

In Peru, this ceviche goes accompanied by fried calamari, a boiled sweet potato and corn on the cob(cut into 2 pieces). Then you would have a complete meal!

From: SailingChef

On Nov 9, 2007

Excellent! So easy, too.

From: Gail K

On Dec 26, 2006

A friend prepared this for Christmas dinner, absolutely scrumptious, you will not be disappointed. He seved a shot of the "tigers milk" alongside, it added a lot to the experience!