Traditional Peruvian Ceviche with Ají Limo
Experience the vibrant flavors of Peru with this traditional Ceviche featuring fresh fish and spicy Ají Limo. Perfectly tangy and refreshing, it's ideal for hot days or special occasions.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Start by cutting the fresh white fish into small cubes.
- 2
In a large bowl, combine the fish with the freshly squeezed lime juice, making sure all the fish is well coated. Let it marinate for about 15 minutes or until the fish turns opaque.
- 3
Add the thinly sliced red onion to the marinated fish, mixing it gently to combine.
- 4
Next, fold in the finely chopped Ají Limo peppers, adjusting the quantity based on your heat preference.
- 5
Stir in the chopped cilantro, ensuring it's evenly distributed throughout the mixture.
- 6
Taste and season with salt and pepper as desired before serving.
Cook notes
Tips
Use the freshest fish you can find for the best taste.
Ensure the lime juice fully covers the fish for even marination.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Ceviche is not meant to be stored for long; it’s best enjoyed fresh.
- If necessary, store leftovers in an airtight container in the refrigerator for up to 2 hours.
Substitutions
- Use lime juice instead of lemon juice for a more authentic taste.
- You can replace cilantro with fresh parsley if desired.
What to Serve With
- Sweet potato.
- Corn on the cob.
Common Mistakes
- Not using enough lime juice can result in undercooked fish.
- Allowing ceviche to marinate too long can make the fish mushy.
Recipe FAQ
What type of fish is best for ceviche?
Fresh white fish like tilapia or snapper is ideal for ceviche.
Can I make ceviche in advance?
Ceviche is best served immediately after preparation, but it can be kept in the fridge for a couple of hours.
What can I substitute for Ají Limo?
If you can’t find Ají Limo, you can use jalapeño or serrano peppers for a different heat level.
Kitchen tools
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Rice cooker
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Chef knife
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Cutting board
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Measuring spoons
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