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Category — Peruvian Ceviche Recipes

Peruvian Fish Ceviche Recipe

Photo Courtesy of Picasa web

This recipe is done in the traditional Peruvian style. If you are able to get tilapia or corvina (Chilean sea bass), those work best. The traditional way to make this recipe is with raw fish, but you may also cook the fish beforehand if you prefer. Personally, I always cook the fish first.

Serves 6


2 pounds of tilapia fillets, diced (you can also use other white fish fillets)
1 ½ cup of fresh lemon juice
1 fresh yellow hot pepper, seeded and chopped (if you can’t find it, use a habanero pepper)
½ cup of celery, chopped
2 garlic cloves, chopped
2 large red onions, cut into long thing strips – julienne style
3 tablespoons of fresh cilantro, chopped
1 cup of lemon juice
Boiled corn, cut in 2 inch pieces
Boiled sweet potatoes, cut in slices
Lettuce leaves


Put the fish into a large glass bowl with the lemon juice (1 ½ cup), cover, and put in the fridge for at least 2 hours.

Drain the lemon juice from the fish and add the hot pepper, celery, garlic, onions, cilantro, salt, pepper and the rest of the lemon juice (1 cup). Put in the fridge until ready to serve.

Serve the ceviche on top of lettuce leaves. Enjoy with corn and sweet potatoes on the side!

July 2, 2008   No Comments

Tuna Ceviche Recipe

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Very easy, very tasty recipe. This is a good one to try if you are less adventurous, as most people have eaten tuna before, so it’s not that big of a jump. Try it, it only takes about 10 minutes to prepare from the moment you get all the groceries out of the refrigerator.

Serves 4


2 cans of solid white tuna packed in water
4 lemons, juiced
1 medium red onion, peeled and finely chopped
2 medium fresh diced tomatoes
1 diced fresh jalapeño (without seeds)
2 tablespoons of diced celery
2 tablespoon of chopped fresh cilantro and parsley (for garnish)
1 teaspoon of minced garlic glove
1 tablespoon of olive oil
Lettuce leaves
Salt and pepper to taste


Drain the tuna.

Mix the lemon juice with the onion, jalapeño and garlic. Gently add the tuna and allow it to stand for few minutes. Then add the tomatoes, celery, olive oil, salt and pepper.

Serve over the lettuce leaves and garnish with springs of cilantro and parsley.

This recipe is really healthy and may be the easiest to make. Seriously, it takes less than 10 minutes!

Serve in a martini glass for extra effect…

July 1, 2008   No Comments

Mixed Ceviche Recipe (Octupus, Shrimp and Scallops)

This recipe is really good in the summer. Why settle for normal summer seafood fare like breaded shrimp when you can go all out and enjoy an exotic seafood medley like this?

Serves 4


7 ounces octopus, cooked
shrimp, tails blanched
7 ounces scallops, cooked
1 red onion, sliced very fine
1/2 red aji limo chile, minced
1/2 yellow aji limo chile, minced
16 key limes, juiced
2 sweet potatoes, boiled (of the camote variety, if you can find them)
1 large fresh ear corn on the cob, cooked and cut into rounds (choclo variety, if you can find them)


Cut the octopus into bite-size pieces. Leave whole if using baby octopus.

Cut scallops into small pieces.

Mix seafood with onion in large bowl. Wash and drain thoroughly.

Season mixture with salt and aji limo chiles.

Toss preparation quickly in lime juice. Refresh with ice cubes, mixing well. Remove ice immediately before it has a chance to melt.

Serve on bed of lettuce with sweet potato (camote, if you can find it) and boiled corn rounds (choclo, if available).

Recipe Courtesy of

June 23, 2008   No Comments