Make Ahead

Peruvian Ceviche

July 30, 2013
2 Ratings
Photo by James Ransom
  • Serves 4
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

What You'll Need
  • Ceviche
  • 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
  1. Ceviche
  2. In a large bowl, combine fish and enough lime juice to cover. Allow to marinate for 20 minutes.
  3. 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.
  4. Serve in a chilled martini glass, garnished with plantain chips or tortilla chips, Pickled Red Onions, and slices of avocado.
  1. Pickled red onions
  2. 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.
  3. 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.

See what other Food52ers are saying.

  • Solange Beltran
    Solange Beltran
  • Paolo Bocchio
    Paolo Bocchio
  • Benjamin Pernezny
    Benjamin Pernezny
  • Otto Steenbeek
    Otto Steenbeek
  • Neal Weinstein
    Neal Weinstein
Mary Sue Milliken and Susan Feniger are co-chef/owners of the popular, critically acclaimed Border Grill restaurants, serving modern Mexican food in Las Vegas at Mandalay Bay Resort & Casino, as well as in Downtown Los Angeles and Santa Monica, California. They are preeminent ambassadors of authentic Mexican cuisine, setting the standard for gourmet Mexican fare for over two decades and authoring five cookbooks, including Cooking with Too Hot Tamales, Mesa Mexicana, and City Cuisine.

8 Reviews

Solange B. June 14, 2015
or cooked, ceviche is "cooked" by the lime juice only, no heat in this dish im afraid
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.
Food September 6, 2019
I'm not Peruvian, but I can see why this recipe is insulting. I can't believe two famous chefs would publish this recipe as a "Peruvian" ceviche. They should have called it just a "ceviche" or explained that they like Peruvian ceviche and that this is a twist or fusion dish. I don't think Paolo should "lighten up." What I've learned from Peruvian people I've met is that this dish is a point of national pride.

Maybe we're missing the full recipe description or details because this is possibly a republished version for this website? This recipe as it is presented on this website today is disrespectful and is an example of cultural appropriation.

I don't fault a recipe for introducing a dish that simplifies a recipe for first timers. Omitting an obscure ingredient can be excusable, but it's usually better to list them as "ingredients that will make the dish more tasty/authentic if you can find them"). The chefs go beyond simplifying the dish unfortunately. They alter the fundamental flavors & textures of the dish. The pickled red onion & beets part is a hot mess. The red onions should be sliced, not chopped. Oil? Overall, this recipe is very unhelpful writing to use "fish" as an ingredient. No suggestions for people as to what type fish to use? Fluke, bass, halibut...? Salmon okay lol?

Can't believe they described it as an "ambassador to the flavors of Peru."

Avoid this recipe if you're trying to make Peruvian ceviche. I expect better from food52 and Chefs Milliken and Feniger.
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,
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?
Food September 6, 2019
Props to Paolo for warning people. He's helping readers avoid embarrassment if they follow this recipe and try to pass it off as a Peruvian ceviche to others. It's a ceviche, but it's not Peruvian. This is a recipe website that published an inauthentic recipe from two professional chefs. I don't know if Otto or Neal are genuinely asking Paolo to post his own recipe, but Paolo shouldn't have to provide a recipe.

If you Google "traditional Peruvian ceviche" or "authentic Peruvian cebiche" then you'll find what you're looking for.

If you see oil, tomatoes, avocado... then avoid that recipe.