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Peruvian Ceviche Recipe

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! #ceviche #peruvianceviche #lechedetigre

5 from 1 reviews

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!

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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. 1/23/4 cup fresh lime juice, more to taste (35 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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