Peruvian Ceviche Recipe

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

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Peruvian Ceviche Recipe

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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!

• Author: Sylvia Fountaine
• Prep Time: 60 minutes
• Total Time: 60 minutes
• Yield: 4-6 1x
• Category: fish, appetizer, main
• Method: marinated
• Cuisine: Peruvian

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Ingredients

1. 1/2 cup red onion, sliced very thin
2. 2 cloves garlic, chopped
3. 2 teaspoons habanero chili pepper ( or Ajo limo Pepper)
4. 1 teaspoon fresh ginger, finely minced
5. 1 teaspoon salt
6. 1 pound fresh firm, buttery white-fleshed fish (corvina, sea bass, escolar, mahi mahi) cut into 3/4 inch cubes, or thinly sliced.
7. 1/2 – 3/4 cup fresh lime juice, more to taste (3–5 limes)
8. 1 cup coconut milk (whisked until smooth)
9. 1/4 cup chopped cilantro

Instructions

Place the sliced onion in a bowl of generously salted water to soak (to remove bitterness)

Finely chop the garlic, chili pepper and ginger. Add the salt and using the flat surface of a chef’s knife mash it together until it becomes a fine paste.

Cut the fish and place it in a medium bowl. Gently stir the chili-garlic paste in with the fish, to distribute evenly.

Add the lime juice and coconut milk. Stir to incorporate and cover and chill for 45-60 minutes.

Drain the onions and add them along with the cilantro to the ceviche.

Taste and adjust salt and lime, adding more if necessary.

Serve in a small bowl as an appetizer or over rice or greens for a main course.

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