A simple delicious recipe for Peruvian Ceviche made with white fish, chilies, lime, a splash of coconut milk and a hint of ginger. Easy, healthy and flavorful!
It’s so hot! The heat of summer is upon us and I’m finding that my appetite is not as voracious as it usually is and lighter meals are finding their way onto our dinner table. Here is a recipe for Peruvian Ceviche, made with fish, red onions, chilies, lime, a hint of ginger and a cool and creamy splash of coconut milk. So refreshing and delicious! I’m kind of in love…
In Peru, it is traditional use Aja limo peppers to create “Tigers Milk”, the juicy flavorful marinade for the ceviche.
But Tigers Milk can take a couple days to make, so to be clear, this recipe is much more simplified, not traditional, but mimics the flavors well.
It is also common to see sweet potatoes and corn in Peruvian Ceviche.
Because it is very difficult to find Ajo Limo Peppers here in the Northwest, I’ve substited a half of a habinero pepper.
Mash the pepper with salt, garlic and ginger to make a paste.
Soak the onions in salt water to remove bitterness.
Toss both with the fish, adding lime juice, zest and a splash of coconut milk.
Let this marinate in the fridge for 30-60 minutes.
Serve the Peruvian Ceviche in small bowls or small glasses for an appetizer, or over rice or tender greens for a light refreshing meal.
Related: Simple Ceviche
A simple delicious recipe for Peruvian Ceviche made with fish, chilies, lime, a splash of coconut milk and a hint of ginger. Easy, healthy flavorful!
- 1/2 cup red onion, sliced very thin
- 2 cloves garlic, chopped
- 2 teaspoons habanero chili pepper ( or Ajo limo Pepper)
- 1 teaspoon fresh ginger, finely minced
- 1 teaspoon salt
- 1 pound fresh firm, buttery white-fleshed fish (corvina, sea bass, escolar, mahi mahi) cut into 3/4 inch cubes, or thinly sliced.
- 1/2 – 3/4 cup fresh lime juice, more to taste (3–5 limes)
- 1 cup coconut milk (whisked until smooth)
- 1/4 cup chopped cilantro
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