Ceviche Peruano

Name: Ceviche Peruano
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Cuisine: Peruvian
Ingredients: 600 g fresh white fish fillet (sea bass, flounder, or halibut); 200 ml fresh lime juice; 150 g red onion; 30 g fresh cilantro; 1 tbsp ají amarillo paste; 2 cloves garlic; 1 tsp sea salt; 0.5 tsp white pepper; 1 pcs Serrano or red chili; 100 g cancha (toasted corn kernels); 200 g sweet potato; 50 g Peruvian olives

Peruvian cuisine

Contains allergens

Fish

Auto-detected — always check product labels

CR1S halves the time

90 minCR1S: 45 min

⏱ 45 min👤 4 portions🔥 180 kcal★★★★★Medium

Fresh raw fish cured in lime juice with red onion, cilantro, and ají amarillo—a vibrant Peruvian coastal classic served with toasted corn and sweet potato.

pescatariangluten-freedairy-freehigh-protein

Ingredients

fresh white fish fillet (sea bass, flounder, or halibut)600 g

fresh lime juice200 ml

red onion150 g

fresh cilantro30 g

ají amarillo paste1 tbsp

garlic2 cloves

sea salt1 tsp

white pepper0.5 tsp

Serrano or red chili1 pcs

cancha (toasted corn kernels)100 g

sweet potato200 g

Peruvian olives50 g

Steps

Prepare the fish and aromatics. Cut the sushi-grade fish into 1–1.5 cm cubes. Keep very cold in the refrigerator. Mince garlic and slice red onion thinly. Chop cilantro roughly.

⏱ 15 min💡 Ceviche relies on high-quality, impeccably fresh fish. Use only sushi-grade varieties. The cold temperature is essential.

In the GastroLab, use the Food Processor to blend the lime juice, ají amarillo paste, minced garlic, and salt into a smooth marinade. Speed 3 for 1–2 minutes until emulsified.

GastroLab:

Install knife. Add lime juice, ají amarillo paste, minced garlic, and 0.5 tsp salt to bowl. On touchscreen: select Food Processor → set Speed 3, Time 2 min → press knob to start.

⏱ 2 min💡 The lime juice, garlic, and ají create the base flavor. Emulsifying them briefly ensures even distribution.

Empty the marinade into a separate cold glass or ceramic bowl. Add the cold-cubed fish gently, then immediately add the red onion slices. Stir gently to combine. Do not use the GastroLab for raw fish curing.

⏱ 2 min💡 Ceviche is 'cooked' by the acid in lime juice (20–30 min). Keep everything cold. Do not use the machine to mix the fish.

Let the ceviche cure in the refrigerator for 20–30 minutes. The fish will turn opaque as the lime juice denatures the proteins. Stir gently halfway through.

⏱ 25 min💡 The exact cure time depends on the thickness of the fish. Thin pieces may be ready in 15–20 min; thicker ones need 30 min. Fish should be opaque throughout, not translucent.

Just before serving, taste and adjust seasoning with sea salt, white pepper, and chili slices. Stir in fresh cilantro.

⏱ 2 min💡 Add cilantro at the very last moment to preserve its bright color and fresh flavor.

Serve the ceviche in chilled bowls or glasses. Garnish with cancha (toasted corn), sliced sweet potato, olives, and extra cilantro. Serve immediately with lime wedges and fresh bread.

⏱ 5 min💡 Ceviche is best enjoyed immediately after curing. The sweet potato and corn provide texture contrast and absorb the flavorful marinade. Serve with good Peruvian brandy pisco or a crisp white wine.

Chef's note: Ceviche is a celebration of fresh fish and the power of acid. Use the finest, freshest fish available—ask your fishmonger for sushi-grade varieties. The GastroLab assists only with the marinade base; the curing happens cold, outside the machine. Serve with causa limeña (potato terrine) or ají blanco (white chili sauce) on the side for an authentic Peruvian feast.

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