Peruvian Ceviche

Author Notes: Featuring South American aji amarillo chiles, freshly grated ginger, and lime, this ceviche is an ambassador to the exotic flavors of Peru. Mary Sue Milliken + Susan Feniger

Serves: 4



  • 1 pound skinless, boneless sustainable fish, cut into a 1/4-inch dice
  • 1 cup freshly squeezed lime juice
  • 1/2 red onion, chopped
  • 1 jalapeño chile, stem and seeds removed, diced
  • 1 aji amarillo chile (jarred), stem and seeds removed, minced
  • 1 1/2 teaspoons aji amarillo paste
  • 1/2-inch pieces ginger, peeled and minced or grated
  • 1/2 bunch cilantro, chopped
  • 4 tablespoons extra virgin olive oil
  • Salt, to taste
  • Pickled red onions (recipe below)
  • Sliced avocado, for serving

Pickled red onions

  • 1 pound red onions, thinly sliced
  • 1 cup white vinegar
  • 1 teaspoon cracked black pepper
  • 1 teaspoon roughly chopped cumin seeds
  • 1 teaspoon dried oregano
  • 4 cloves garlic, sliced
  • 2 tablespoons sugar
  • 1 1/2 teaspoons salt
  • 1 beet, trimmed, peeled, and cut into 8 wedges
In This Recipe



  1. In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes.
  2. Drain fish, reserving 1/4 cup of lime juice. Combine fish with remaining ingredients and reserved lime juice to taste and stir gently to combine. Chill thoroughly.
  3. Serve in a chilled martini glass, garnished with plantain chips or tortilla chips, Pickled Red Onions, and slices of avocado.

Pickled red onions

  1. Place the onions in a medium saucepan and pour in enough water to cover. Bring to a boil, and remove from the heat. Strain and set the onions aside.
  2. Combine all the remaining ingredients in the saucepan. Bring to a boil, reduce to a simmer, and cook 10 minutes. Add the blanched onions and simmer an additional 10 minutes. Transfer the mixture to a container, cover, and refrigerate at least a day before serving. Pickled onions will keep in the refrigerator up to a month.

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Reviews (6) Questions (0)

6 Reviews

Solange B. June 14, 2015
or cooked, ceviche is "cooked" by the lime juice only, no heat in this dish im afraid<br />
Paolo B. June 13, 2015
Also it is not served with plantain chips or tortilla chips, Pickled Red Onions, and slices of avocado. That is disgusting and insulting to our cuisine, please remove this recipe it is not even close to traditional Peruvian ceviche.
Benjamin P. June 15, 2015
Lighten up, Francis.
Paolo B. June 13, 2015
I am Peruvian and ceviche is not made olive oil, or served with avocado
Otto S. June 21, 2015
Dear Paolo,<br />Do you have an authentic recipe that you are willing to share? I love ceviche and only know the Mexican version from Guerrero!
Neal W. March 18, 2016
Paolo would you be willing to give a good instruction for a traditional dish?