Authentic Peruvian Ceviche Recipe: Fresh Lime-Cured Fish, Leche de Tigre & Elegant Serving Tips

Eliane Muskus
Nov 6
3 min read

A timeless Peruvian classic — bright citrus, ice-cold precision. Learn the true ceviche technique, elegant plating in verrines, and the perfect wine pairing.

Some dishes don’t just nourish — they awaken.

One bite and everything lifts: brightness, purity, ocean-fresh simplicity cut with fire and silk. That is true Peruvian ceviche.

Peruvian Ceviche Amuse in Verrine Glass – Elegant Party Starter

In my family, ceviche was more than a recipe — it was a tradition. My mother made it for birthdays, for long sunny afternoons, for moments when our home was filled with friends and good energy. The kitchen would smell of freshly squeezed lime and finely chopped coriander, and we knew something special was coming.

Ceviche wasn’t complicated or fussy. It was fresh ingredients, care, and timing — and a quiet confidence that simplicity, done right, can be extraordinary. I grew up watching those careful movements: the thin slices of onion, the cold fresh fish, the squeeze of lime at the very last second. It’s a ritual that stayed with me, and one I still love sharing at my own table.

Classic Peruvian Fish Ceviche Served Restaurant-Style in Deep Bowl

Peruvian Ceviche (Ceviche Peruano Tradicional)

Bright, clean, and rooted in classic Peruvian technique — citrus-cured fish served immediately for peak texture and balance.

Serves: 4

Prep Time: 15 minutes

Marinating Time: 10–12 minutes

📌 Key technique:

Keep seafood cold in the refrigerator until the moment you prep. Do not exceed the recommended marinating time— the citrus will cook the fish and turn it rubbery.

Ingredients

1 lb (450 g) fresh firm white fish (corvina is traditional; sea bass, halibut, or fluke work well)
1 cup fresh lime juice
1 small red onion, very thinly sliced (rinsed briefly in cold water to soften sharpness, optional but traditional)
1–2 ají limo or habanero peppers, finely sliced (remove seeds for less heat)
1 clove fresh garlic, finely grated (optional; traditional in some regions)
Salt to taste
Fresh cilantro, roughly chopped (small handful)

To serve (traditional garnishes)

Cooked sweet potato, sliced
Cooked choclo (large-kernel Peruvian corn) or regular corn if unavailable
Cancha (toasted Peruvian corn), optional
Lime wedges

Method

1. Chill your serving bowl in the refrigerator — ceviche should be ice-cold.

2. Pat the fish dry. Cut into ¾-inch / 2-cm cubes for ideal texture.

3. In the cold bowl, season fish generously with sea salt.

Toss gently — salt firms the flesh before citrus hits.

4. Add sliced onion, ají, and garlic (if using). Mix lightly.

5. Pour in the fresh lime juice just until fish is barely submerged.

6. Add cilantro.

7. Marinate 10–12 minutes, stirring once during marinate.

The exterior becomes opaque while the center stays tender.

8. Taste and adjust salt. Serve immediately with sweet potato, choclo, and cancha.

Cilantro Bunch Close-Up – Fresh Herb Used in Authentic Ceviche

👩‍🍳 Notes

Fish must be extremely fresh — ceviche depends on purity and acidity.

Lime juice must be freshly squeezed; bottled juice will dull the dish.

Serve cold; ceviche warms quickly and loses brightness.

The Heart of Peruvian Ceviche

Close-Up Authentic Peruvian Ceviche with Lime Onion and Cilantro

Real Peruvian ceviche is simple, yet uncompromising:

Ultra-fresh firm white fish
Freshly squeezed lime juice
Razor-thin red onion
Fresh chili (ají limo if you can find it)
Fresh Cilantro, finely chopped, just enough
Salt — bright, clean, decisive

The acidity doesn’t “cook” the fish — it transforms it.

A 10–12 minute rest is all it needs. Beyond that, the flesh tightens, losing its silk and grace. Ceviche rewards respect for time, temperature, and technique.

📌 Serve it ice-cold, always. Ceviche wilts in warmth — flavor lives in freshness.

Serving Suggestions:

This dish loves elegance and purity:

📌 For a modern dinner party

Serve in small verrines — that refined French glass presentation — for a striking amuse.

A spoonful of sweetness from softly cooked sweet potato beneath, then ceviche, then a whisper of Leche de Tigre poured right before serving.

A sliver of chili, a sprig of micro-cilantro — done.

📌 For a first course

Serve lightly chilled on a shallow plate, with sweet potato slices and corn alongside for contrast. Let the fish speak — clean lines, refined plating.