Ceviche is a traditional dish served in restaurants all over Peru. There are hundreds of variations of this signature recipe.  Personally, I am more of a purist and prefer the simpler versions using the five basic ingredients of: fish, salt, lime, chili peppers and onions.  

This recipe is from the Lima Gourmet Company, a great food tour and cooking class that was one of the highlights of my recent trip to Lima. 

CEVICHE  // serves 4

by Lima Gourmet Company

prep time: 15 minutes // cook time: 15 minutes // TOTAL TIME: 30 min



  • 800 g. white fish ( about 1.75 lbs. of sole, sea bass or flounder )
  • 300 g. red onion - julienne ( finely sliced )
  • 2 aji limo peppers - if you can't find this, substitute with habanero peppers
  • 12 limes
  • 500 ml. of "tiger's milk"
  • 1 tbsp. finely chopped cilantro
  • salt to taste
  • ice cubes


  • 500 ml of lime juice
  • 500 ml of water
  • 200 g. fish stock
  • 25 g. rocoto chili ( deveined and seeds removed ) 
  • 25 g. aji amarillo ( deveined and seeds removed ) 
  • 25 g. aji limo ( deveined and seeds removed ) - if you can't find this, substitute with habanero peppers
  • 50 g. celery
  • 10 g. ginger
  • 30 g. red onion
  • 50 g. salt
  • 10 g. white pepper


  1. Soak the chopped onions in cold water with ice.
  2. Cut the fish into medium-sized cubes, and place in a large mixing bowl.
  3. Add the onions, lime juice and season with salt.
  4. Tiger's Milk: Mix all the ingredients in a bowl and let marinade for 5 minutes.  Blend all the ingredients in a blender or food processor and strain through a sieve. 
  5. Add the "tiger's milk" gradually until desired taste is obtained. 
  6. Let the fish marinade for 10 minutes in the fridge before serving to allow the fish to "cook."
  7. Garnish with cilantro.


  • Serve this dish with slices of cooked sweet potatoes and corn on the side which is the traditional accompaniments. 
  • Only use the freshest, semi firm, white-fleshed sea water fish like sole, flounder or sea bass.  Don't use oily fish like tuna or mackerel. 
  • Use fresh limes and don't squeeze all the juice out of them to avoid bitterness. 
  • Make sure to cut your fish evenly so it cooks evenly.