Ceviche is the new food trend from Peru: learn how to make it with this easy recipe, with raw corvina filet, lemon juice and South American spices

31 March, 2012
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Dietary Consideration

serves for


total time

0 HR 45 MIN


Corvina filet
800 g, in bite-sized cubes
Aji limo
4 g, diced
Peruvian lemons
20, squeezed
Red Spanish onion
150 g, thinly julienned
fish broth
125 ml
To taste
To taste


Place the fish in a cold glass bowl (leave the bowl in the freezer a couple minutes to get cold).

Season with salt and pepper, and add the aji limo.

Mix well.

Add the lime juice, and let it sit for 1 minute.

Add the onion and fish broth.

Mix well.

Let this sit, refrigerated for up to 15 minutes before serving.

Serve on individual plates, on top of a large lettuce leaf.

Sprinkle with a little bit of finely chopped cilantro if you like for garnish, and add a wedge of boiled sweet potato and 10 gr or so of "cancha" - fried Andean popcorn which you should be able to find at your local Latin market.
If you're unable to find aji limo (a Peruvian chili pepper), you can substitute red jalapenos; and you can use key lime as a substitute for Peruvian limones.