Peruvian flounder ceviche
Peruvian flounder ceviche
Peru is claimed to be the birthplace of Ceviche, a citrus marinated sea food dish that is very popular around the world and can be eaten as an appetizer or main course. The history of the dish dates back to the Pre-Columbian period in Peru (Ceviche). The dish is said to be created when Peruvians greatly depended on fishing; it is now Peru’s national dish (Ceviche). Ceviche can be made with both finfish and shellfish. The fish is then marinated in a citrus mixture of lemons and limes used to cook of “pickle” the fish without heating it (Ceviche). Traditional ceviche is marinated for up to three hours in the citrus mixture, while more modern versions of the dish are marinated for a much shorter period of time (Ceviche). The classic ceviche is made from fresh sliced fish, key lime juice, onions, salt and chili. However, the flavors of ceviche vary from country to country, each one adding their own twist to the dish. In Peru, large chunks of raw fish are marinated in lime, orange, or lemon juice and then mixed with sliced onions, aji peppers, and the Andean chili (Ceviche). It is marinated and served at room temperature. Peruvians often plate it with slices of cold sweet potatoes or white potatoes, or corn on the cob (Ceviche). In different parts of Peru, the dish can be made with shark, sea bass, or sole, depending on the region. (Traditional Peruvian ceviche served with sweet potatoes is pictured left)

Ceviche Recipe


  • 1 1/2 pounds ono, mahimahi, or bluenose bass, diced
  • 1/2 small red onion, halved and slivered
  • 3/4 cup lime juice
  • 1/2 teaspoon salt
  • 1 habanero chile, seeded, halved, and thinly sliced (optional)
  • 1 tablespoon ají amarillo sauce (optional; see "Peruvian Pantry," below)
  • 1/2 cup cilantro leaves, chopped
  • 1 orange sweet potato (such as Garnet or Jewel), boiled, peeled, and sliced
  • 1 cob sweet corn, boiled and cut into 4 pieces
  • 4 butter lettuce leaves


1. Rinse diced fish and slivered red onion in cold water and dry thoroughly.
2. In a large bowl, combine fish, red onion, lime juice, salt, habanero (if using), and ají amarillo sauce (if using). Cover and refrigerate 20 minutes.
3. Just before serving, stir in cilantro. Divide between 4 bowls and serve with sweet potato, corn, and lettuce leaves on the side.
Peruvian Pantry: Ají amarillo. A yellow chile with a slightly sweet flavor and plenty of heat. Available in this county in jars or as a puréed sauce at many Latin markets.
Note: Nutritional analysis is per serving.

Nutritional Information

226 (6.6% from fat)
1.7g (sat 0.4)

(Peruvian Ceviche Recipe)