# Peruvian Fish Ceviche

> Ceviche is very fresh white fish cut into cubes and steeped in **lime juice for just 15 minutes**. The acid unfolds the fish protein exactly the way heat does — it turns white and firms up.

**25 min · 4 servings · 190 kcal per serving**

What happens in ceviche is chemistry rather than cooking: the acid in lime juice unravels the protein in the fish the same way heat does, so the flesh turns white and firms up. But this is not sterilisation — lime **does not kill bacteria**, so the quality and freshness of the fish is the entire safety question. Timing is delicate too: 15 minutes gives you fish that is firm outside and tender within, and half an hour gives you rubber. Peruvians call the liquid left behind "tiger's milk", and they drink it.

## Ingredients


### The fish
- 600 g — very fresh white fish fillet

### The marinade
- 1 cup — fresh lime juice
- 1 — red onion, thinly sliced
- 1 — chilli, finely chopped
- 1 tsp — salt
- 1 clove — garlic, grated

### To serve
- 1/4 cup — coriander, chopped
- 1 — sweet potato, boiled and sliced
- 1/2 cup — boiled corn kernels

## Method

1. **The fish** — Choose fish that is **same-day fresh**, smelling of the sea rather than of fish. Cut it into even 2cm cubes.
2. **Soaking the onion** — Soak the sliced onion in iced water for **10 minutes** to take the edge off it, then drain.
3. **Salting** — Salt the fish and leave it **two minutes** before the lime goes on. The salt draws out a little water and improves the texture.
4. **The marinade** — Pour over the lime with the garlic and chilli, stir, and leave it **15 minutes only** in the fridge. Any longer and it turns rubbery.
5. **Serving** — Stir through the onion and coriander and serve immediately with the sweet potato and corn. The remaining liquid is either drunk or poured over the top.

## Tips

- Fish frozen on the boat is safer than "fresh" fish that has spent two days on ice.
- Fresh limes only. Bottled juice carries preservatives that give a metallic taste and change the reaction.
- The sweet potato and corn are not decoration — their sweetness balances the acidity of the lime. Try it without them and you will feel the difference.

## FAQ

### Is it safe?
If the fish is very fresh or has been frozen beforehand, yes. Lime **does not sterilise**. Pregnant women and anyone immunocompromised should avoid it.

### Which fish?
Any firm white fish such as sea bass, sea bream or grouper. Oily fish like salmon turns slimy in texture.

### Can I make it an hour ahead?
No. After half an hour the fish goes dry and rubbery. Prepare everything and start the marinade 15 minutes before serving.

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Source: https://hanakoleah.com/en/recipes/peruvian-fish-ceviche
Edited by: Marwa Mohamed
Last updated: 2026-09-22