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 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 refreshing 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 cooling and delicious!
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 of 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 substituted half of one habanero pepper.
Using gloves, de-seed the pepper, and 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. Stir in cilantro.
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
- 1 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 tablespoon lime zest
- 1 cup coconut milk (whisked until smooth)
- 1/4 cup chopped cilantro
- Place the sliced onion in a bowl of generously salted water to soak (to remove bitterness)
- Using gloves, de-seed the pepper, and chop two teaspoons ( half a habanero) finely. Finely chop the garlic, 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, zest 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.
Ceviche will keep 2 days. in the fridge.
This can be made with crispy tofu. Make the salt and pepper version of this Crispy tofu using extra firm tofu cut into small 3/4 inch cubes. After crisping, place on a paper towel-lined plate in the fridge and chill. Proceed with recipe, adding tofu in place of fish and refrigerate once more for 30 minutes.
- Serving Size:
- Calories: 233
- Sugar: 2.7 g
- Sodium: 667.4 mg
- Fat: 13.2 g
- Saturated Fat: 10.1 g
- Carbohydrates: 7.5 g
- Fiber: 1.7 g
- Protein: 22.4 g
- Cholesterol: 46.5 mg
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