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authentic peruvian ceviche recipe: fresh ceviche

Fresh & Spicy: Authentic Peruvian Ceviche Recipe (Ceviche Peruano)

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It could be said that ceviche is the ultimate ambassador of Peru. This fresh, delicious and marine dish is a world class delicacy, there is no country where it is not known and loved. Peruvians are very happy to have this delicious representative and we promote it as if it were our most distinguished citizen. Despite its explosive flavor, ceviche is really an easy dish to prepare. Don’t you believe us? To prove it, today we will share with you the authentic Peruvian ceviche recipe. Let’s get in the kitchen!

Spoiler alert: It’s impossible to read about ceviche and not start to have an uncontrollable craving. If you keep reading, you might begin to feel irresistible urges to head out to your nearest Peruvian restaurant. So keep reading at your own risk.

Authentic Peruvian Ceviche Recipe: Ingredients, preparation and secrets

Alright, first the secret: ceviche is spectacular when it’s freshly prepared. Try to make it and consume it immediately so you can enjoy it in all its glory, we are talking about flavor and textures. Another important secret to know is that the ingredients should be very fresh, and try to stick to the list we provided so that you can achieve the most authentic taste possible in this recipe.


  • 500 grams of fresh white fish (such as sea bass, sole, or tilapia), cut into small pieces.
  • 1 cup of fresh lime juice (approximately 8-10 limes).
  • 1 large red onion, thinly sliced.
  • 1 fresh hot chili pepper (aji limo or aji amarillo), deseeded and finely chopped.
  • 1 garlic clove, finely chopped.
  • 1 teaspoon of ají amarillo paste (optional, for a spicier kick).
  • 1 teaspoon of salt (or to taste).
  • 1/4 cup of chopped fresh cilantro.
  • 1 stalk of celery, finely chopped (optional).
  • 1 sweet potato, cooked and sliced.
  • Cooked corn on the cob (optional).
  • Lettuce leaves (optional).


  1. In a glass or ceramic bowl, place the fish pieces and pour enough lime juice to completely cover them. Make sure the fish is well immersed in the juice. Let it marinate for approximately 20-30 minutes in the refrigerator. The acidity of the lime juice will “cook” the fish.
  2. While the fish is marinating, in a separate bowl, mix the thinly sliced red onion, chopped hot chili pepper, chopped garlic, ají amarillo paste (if desired), and salt. Stir the mixture well and let it sit for a few minutes to allow the flavors to meld.
  3. After the marinating time, remove any excess lime juice from the fish. Add the onion and chili mixture to the fish and gently mix to combine all the ingredients.
  4. Add the chopped cilantro and chopped celery (if desired) to the fish mixture. Mix again gently to evenly distribute the ingredients.
  5. Serve the Peruvian ceviche in individual plates, accompanied by slices of cooked sweet potato, corn on the cob, and lettuce leaves. You can garnish with more fresh cilantro if desired.

What about garnish?

When it comes to accompanying ceviche, there are several options for garnishes that will perfectly complement this delicious dish. Here are three recommendations that will further enhance the culinary experience:

  • Sweet Potato: Cooked sweet potato is a classic and popular garnish in authentic Peruvian ceviche recipe. Its sweet flavor and smooth texture beautifully contrast with the acidity of the ceviche. You can slice or cube the sweet potato and cook it until tender. Serve these tender pieces of sweet potato alongside the ceviche to add an extra dimension of flavor and texture.
  • Corn on the Cob: Another traditional accompaniment for ceviche is cooked corn on the cob, known as “maíz choclo” in Peru. This type of corn has large, tender kernels that bring a touch of sweetness and a crunchy texture to the dish. You can cook the corn on the cob in salted water until tender and then serve it whole or sliced alongside the ceviche. Corn on the cob adds a perfect contrast and visually appealing element to the presentation of the dish.
  • Canchita: Canchita, which are toasted corn kernels, is a very popular garnish in Peru. These small and crunchy toasted corn kernels add an extra touch of texture and flavor to the ceviche. You can serve canchita in a separate bowl so that guests can add it to their liking while enjoying the ceviche. Canchita is a versatile and delicious option that brings a unique touch to the overall flavors of the ceviche.

Experiment with these combinations and find your favorite. Enjoy this complete culinary experience and delight your guests with ceviche accompanied by these delicious garnishes!

Fan of Peruvian food? Come to Chifa Du Kang and discover its best-kept secret

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Una publicación compartida por Chifa Du Kang (@chifadukang)

At Chifa Du Kang, we serve Peruvian food, but not ceviche or the most well-known dishes. Instead, we specialize in chifa cuisine, the Chinese-Peruvian fusion that is the best-kept gastronomic secret in our country.

This culinary subgenre combines oriental cooking techniques with Andean ingredients, resulting in an explosion of flavors. If you haven’t tried it, we invite you to visit one of our three restaurants in Miami.

You can find us on Bird Road, Kendall Drive, and most recently in Doral. It truly is an experience you won’t get tired of repeating.

Discover dishes like arroz chaufa (the Peruvian version of Chinese fried rice), lomo saltado, tamarind chicken, cashew shrimp, and much more.

Visit our website, browse our menu, and schedule your visit now. We have the best casual atmosphere in Miami. Begin today your chifa era.

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