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Classic Peruvian Ceviche

Classic Peruvian Ceviche

Ceviche is a national dish of Peru. Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche uses the acid in lime juice to “cook” the fish.


  • 1 1/2 lbs fresh halibut or Ling Cod
  • 1 red onion, finely diced
  • 1/2 aji Amarillo, finely diced
  • or 1 tablespoon aji Amarillo paste
  • 5 ice cubes
  • 1 cup fresh lime juice
  • 1 tablespoon iced water
  • 1/2 bunch cilantro finely chopped
  • 1 jalapeño deseeded and finely diced
  • 2 sweet potatoes
  • 2 corn on the cob
  • 4 leaves of Bibb lettuce
  • Sugar and salt to taste


  1. Boil sweet potato until just cooked through.  Cool. Peel and slice into thick slices.
  2. Boil corn on the cob and cut into large chunks
  3. Cut Halibut or Pacific Ling Cod into bite sized chunks.
  4. In stainless steel or glass bowl, combine fish and onions. Wash under running water. Drain.
  5. Season with salt and aji Amarillo, cilantro and jalapeños
  6. Add icecubes,lime juice and iced water. Let rest for around 10 minutes.
  7. Add salt and a bit of sugar to taste so it’s not too sour.
  8. Discard icecubes and sprinkle with cilantro leaves.
  9. Place ceviche in centre of plate. On one side of each plate, place 2 slices of sweet potato and two pieces of corn. Serve with Bibb Lettuce.


Ceviche     Shelome

Recipe by Executive Chef Shelome Bouvette at Chicha @chicharestaurant


By | 2015-11-07T16:30:00+00:00 July 22nd, 2015|Categories: Recipes|Tags: , , , , , |0 Comments

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