Peruvian Ceviche

Total Time

Prep: 25 min. + standing


5 servings

Updated: Jun. 27, 2023
This Peruvian ceviche recipe is loaded with flavor. Every single bite is uniquely delicious. It is sure to wake up all of those taste buds! —Melissa Rodriguez, Melissa is Hungry
Peruvian Ceviche Recipe photo by Taste of Home


  • 1-1/2 pounds halibut, tilapia or mahi mahi fillets, cut into 1/2-in. pieces
  • 1-1/2 teaspoons sea salt, divided
  • 1 medium red onion, thinly sliced
  • 1 celery rib, finely chopped, divided
  • 2 tablespoons minced fresh cilantro, divided
  • 3/4 teaspoon pepper, divided
  • 3 garlic cloves, minced
  • 1 cup lime juice (10-12 limes)
  • 1 minced seeded rocoto pepper
  • 2 teaspoons minced fresh gingerroot
  • 2 tablespoons evaporated milk
  • Optional: Cooked sweet potatoes, lettuce, toasted chulpe corn and corn on the cob


  1. In a large bowl, combine fish, 2 cups cold water and 1/4 teaspoon salt. Let stand 15 minutes; drain. Meanwhile, place sliced onion in ice water.
  2. Stir together drained fish, half of the celery, 1 tablespoon cilantro, 1/4 teaspoon each salt and pepper and garlic; set aside. In a blender, combine lime juice, 2 tablespoons fish mixture, rocoto pepper, ginger, remaining celery and cilantro and remaining 1 teaspoon salt and 1/2 teaspoon pepper; blend until smooth. Pour mixture over fish; stir to combine. Let stand 10 minutes; stir in milk. Serve with desired toppings and drained red onions.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 serving: 155 calories, 2g fat (1g saturated fat), 69mg cholesterol, 677mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 26g protein.

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