Ceviche - The Essential Peruvian Fish Dish

Ingredients

• 1 kgwhite fish fillet (mahi-mahi)
• 500 glemons
• 500 glimes
• 1 smallpurple onion
• 3 mediumred habanero peppers
• 8 g (½ cup)fresh coriander
• 1 teaspoongrated ginger
• to tastesalt
• 2 mediumsweet potatoes
• 165 g (1 cup)yellow corn
• to tasteplantain chips

Instructions

1. 1

   Cut the fish

   Wash and dry the fish, then cut it into roughly 2 cm cubes. Remove any remaining skin, scales or bones, aiming for evenly sized pieces of lean flesh, and set aside.

2. 2

   Squeeze the citrus

   Wash the lemons and limes, then squeeze them into a large bowl. Strain the juice to remove any seeds.

3. 3

   Marinate the fish

   The citrus juice marinates the fish. Add the cubes and check that they are covered by the juice, then cover the bowl and refrigerate for about 20–30 minutes. Use ice cubes to cool the fish faster if desired. Check it from time to time and gently turn the pieces so they are exposed to the juice.

4. 4

   Cook the potatoes

   While the fish marinates, scrub the sweet potatoes and steam them for about 30 minutes, until tender. Remove them from the steamer, peel them and cut into large pieces.

5. 5

   Fry the plantain

   Peel the plantain and cut it in half crosswise. Use a potato peeler to slice it very thinly. Deep-fry the slices in enough oil, keeping them apart, and stir from time to time with a wooden utensil. Carefully lift them out and drain on a plate lined with absorbent paper.

6. 6

   Prepare the garnish

   Wash the red peppers and onion. Open the peppers, remove the seeds and veins, and cut them into small squares. Peel the onion and slice it thinly, then finely chop the coriander.

7. 7

   Season the ceviche

   Take the fish out of the fridge; it should look opaque and close to falling apart. Add the onion, chilli, coriander, ginger and a pinch of salt, then stir. Cover and refrigerate for about 10 more minutes.

8. 8

   Plate and serve

   Take the ceviche out of the fridge and divide it among cups or small plates. Serve with the plantain chips and sweet potatoes, and sprinkle with coriander and ají limo chilli pepper.

What is Peruvian ceviche?

Ceviche is a Peruvian seafood dish in which fish is marinated with citrus and served with fresh seasonings and accompaniments. This version combines mahi-mahi with lemon and lime, chilli, onion, coriander and ginger.

The sweet potato and plantain chips bring a contrast of tender and crisp textures to the sharp, lively fish. Yellow corn is included in the ingredient list, though the method does not specify when to add it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 403 calories, 40g protein, 57g carbs, 5g fat.

The fish is the main source of protein, while the sweet potato, corn and plantain contribute most of the carbohydrate. The fish itself is lean, but the amount of fat can rise with the oil used to fry plantain chips. For a balanced plate, serve a measured portion of chips alongside the fish and sweet potato, with extra vegetables if available.

Choose and handle the fish carefully

Fish choice: Mahi-mahi is a lean white fish that suits cutting into neat cubes. Even pieces make it easier to coat the fish consistently with the citrus.

Food safety: Citrus changes the fish's appearance and texture but does not reliably kill harmful organisms. Use fish intended for raw consumption, keep it cold, and follow local food-safety guidance; people at higher risk from foodborne illness should avoid raw or citrus-marinated fish.

Get the marinade right

Citrus juice: Strain the lemon and lime juice so seeds do not end up in the bowl. Turn the fish gently during marinating to help expose all sides to the juice.

Timing: The recipe gives about 20–30 minutes for the initial marinade, followed by about 10 minutes after adding the seasonings. Check the fish rather than relying only on the clock, as cube size can affect how quickly its appearance changes.

Prepare the accompaniments

Sweet potatoes: Steam them until a knife goes in easily, then peel and cut them into generous pieces. Starting them while the fish marinates helps the components come together.

Plantain: Slice it as thinly and evenly as possible so the chips can crisp consistently. Fry in batches if needed to keep the slices from touching, and drain them on absorbent paper.

Balance the chilli and seasoning

Heat: Habaneros are very hot, and removing their seeds and veins helps moderate their impact. Handle them carefully and adjust the amount to suit your preference.

Freshness: Add the onion, chilli and coriander after the first marinating period, as the method directs. Taste for salt before serving, since the citrus should remain bright rather than being overwhelmed.

Serve while the textures are fresh

Presentation: Divide the fish and its citrus mixture between small plates or cups, then serve with sweet potato and plantain chips. Keep the chips separate until serving so they stay crisp.

To complete the plate: Yellow corn is listed among the ingredients but is not mentioned in the method. If using it, serve it alongside the other accompaniments.

Recipe notes & tips

• Cut the fish into similarly sized cubes so they marinate at a more even rate.
• Strain the citrus juice before adding the fish to remove any seeds.
• Keep the fish chilled throughout preparation and marinating.
• Slice the plantain thinly and evenly for a more consistent crunch.
• Add the plantain chips just before eating to help them stay crisp.
• Remove the habanero seeds and veins if you prefer less heat.

Variations

• Adjust the heat: Use fewer habaneros for a milder ceviche.
• Change the fish: Choose another firm, lean white fish suitable for serving raw.
• Add the corn: Serve the listed yellow corn as an extra accompaniment.
• Skip the frying: Use ready-made plantain chips instead of frying fresh plantain.
• Change the citrus: Use a different balance of lemon and lime while keeping the fish covered.

Common mistakes to avoid

• Uneven cubes: Pieces of different sizes can change at different rates; cut them to roughly 2 cm.
• Fish left warm: Keep it refrigerated during marinating and return it to the fridge promptly.
• Overcrowded plantain: Slices that touch may not crisp evenly; fry them in batches.
• Habanero handled carelessly: Avoid touching your eyes after cutting it and wash your hands and utensils well.
• Chips mixed in too early: They can lose their crunch; serve them alongside the ceviche.
• Assuming citrus makes fish safe: It does not reliably eliminate food-safety risks; start with fish intended for raw consumption.

How to store

Keep the ceviche covered in the fridge and eat it promptly; do not leave it at room temperature. Store the sweet potato and plantain chips separately, as the chips will soften if they sit in the citrus mixture. Reheating is not recommended for ceviche.

Frequently asked questions