Ceviche Clásico

Name: Ceviche Clásico
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 lbs white fish fillet (halibut, sea bass, or mahi-mahi), diced; 1 cup lime juice (fresh); 1/2 cup red onion, thinly sliced; 1/4 cup fresh cilantro, chopped; 1 pepper jalapeño pepper, minced; 1 tsp sea salt; 1/4 tsp black pepper; 2 tbsp olive oil; 1/2 cup corn kernels (fresh or frozen); 1/2 lb sweet potato, cooked and diced

The iconic Peruvian ceviche made with fresh white fish cured in bright citrus juices and topped with red onion, cilantro, and peppers. A refreshing and tangy seafood masterpiece.

30 minEasyServes 4180 cal/serving

PeruvianLunchNo-CookPescatarianStandard

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Ingredients

2 lbs white fish fillet (halibut, sea bass, or mahi-mahi), diced
1 cup lime juice (fresh)
1/2 cup red onion, thinly sliced
1/4 cup fresh cilantro, chopped
1 pepper jalapeño pepper, minced
1 tsp sea salt
1/4 tsp black pepper
2 tbsp olive oil
1/2 cup corn kernels (fresh or frozen)
1/2 lb sweet potato, cooked and diced

Instructions

1

Cut 2 lbs diced white fish fillet (halibut, sea bass, or mahi-mahi) and place in a glass bowl.
2

Pour 1 cup lime juice (fresh) over the white fish fillet (halibut, sea bass, or mahi-mahi), ensuring it is completely submerged. Season with 1 tsp sea salt and 1/4 tsp black pepper.
3

Cover and refrigerate for 15 to 20 minutes, until the white fish fillet (halibut, sea bass, or mahi-mahi) is opaque and firm (this is the curing process).
4

In a small bowl, combine 1/2 cup thinly sliced red onion, 1/4 cup chopped fresh cilantro, and 1 pepper minced jalapeño pepper.
5

When ready to serve, drain excess lime juice (fresh) from the fish, leaving just enough to keep it moist. Add the onion mixture and gently toss.
6

Drizzle with 2 tbsp olive oil and top with 1/2 cup corn kernels (fresh or frozen). Serve with 1/2 lb cooked and diced sweet potato slices on the side.

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Questions

What is Ceviche Clásico?

The iconic Peruvian ceviche made with fresh white fish cured in bright citrus juices and topped with red onion, cilantro, and peppers. A refreshing and tangy seafood masterpiece. This reference files it under Peruvian lunch: made without cooking, rated easy and about 30 minutes start to finish.

Can I use a different white fish instead of the fish in Ceviche Clásico?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Ceviche Clásico uses 2 lbs white fish fillet (halibut, sea bass, or mahi-mahi), diced.

How hot is Ceviche Clásico?

Moderately. The heat in Ceviche Clásico comes from 1 pepper jalapeño pepper, minced. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Ceviche Clásico contain fish?

Yes: 2 lbs white fish fillet (halibut, sea bass, or mahi-mahi), diced. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Ceviche Clásico?

One serving (the recipe makes 4) is about 180 calories, with 28 g protein, 8 g carbohydrate and 2 g fat, plus 1 g fiber and 520 mg sodium.

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