Traditional Peruvian Ceviche

While many have successfully created their own delicious renditions of this famous, refreshing dish, ceviche in its truest form comes from Peru. Simple, light and tasty, this is the perfect summertime treat.


Servings 4 | Prep Time 12 min.


  • 1½ lbs of fresh red snapper cut in small cubes
  • ½ cup red onion sliced into thin strips
  • ¾ cup fresh lime juice (about 8 limes)
  • ½ cup cilantro, finely chopped
  • 1 Tbsp garlic paste, minced
  • 1 large sweet potato 
  • Salt (to taste)
  • Black pepper (to taste)
  • Optional
  • Dried yellow hot pepper paste or thinly sliced deseeded jalapeño peppers (to taste).


Place the sweet potato in a saucepan and cover with water. Simmer until the potato is easily pierced with a fork, drain and set aside to cool. 

Place the thinly sliced onions in a bowl of warm water with a pinch of salt, let stand for 5 minutes, drain, pat dry and set aside.

In a large plastic or glass bowl, mix the freshly squeezed lime juice, fish cubes, onions, salt, black pepper, garlic and cilantro. Stir the optional hot peppers into the fish mixture. Set aside to marinate, stirring occasionally. Expert tip: When marinating fish in lime juice, you’ll know it’s done when the fish is firm and opaque whitening takes place.

To serve, peel the sweet potato and cut into slices. Spoon the ceviche with its juice into plates, add a couple of slices of sweet potato on the side and you’re ready to chow down. 

Spice up your Plate: If you want a more authentic Peruvian ceviche taste head to the grocery store for dried yellow hot pepper paste. We shopped at Publix for this recipe, however you can find this item in many grocery stores. One tablespoon will give you enough spice to raise the palate temperature to a medium; more for the brave and less for a milder concoction. 

Fish Substitutions

  • Dolphin
  • Grouper
  • Lionfish
  • Blackbelly Rosefish