Peruvian-style ceviche combines cold fish, citrus, chile, onion and cilantro with contrasting sides such as sweet potato and corn. Dressing the fish shortly before serving keeps the texture different from a long marinade. The lime changes the fish’s texture; it does not make raw fish equivalent to thoroughly cooked fish.
Safety correction, September 8, 2026: The earlier version relied on freshness or a “sashimi-grade” description without adequately explaining raw-fish risks. This version adds sourcing and handling limits and a cooked-fish option. The preparation below has not been kitchen-tested by Today’s Chef.
Choose raw or cooked fish before shopping
The FDA recommends thoroughly cooking seafood as the safest option. Pregnant people, young children, older adults and people with weakened immune systems should avoid raw or undercooked seafood. For a cooked adaptation, cook fish to an internal 145°F (63°C), cool it promptly and keep it cold before adding the citrus dressing.
If you choose raw fish, tell the supplier it will be eaten raw and ask about appropriate parasite-control processing for that species and source. Do not rely on appearance, the word “fresh,” or a marketing label alone. Freezing can control parasites under appropriate conditions, but it does not kill all harmful germs. A short home-freezer stay is not a substitute for a verified process. FDA’s parasite-control guidance specifically identifies ceviche among foods associated with parasite infection.
A four-person starter framework
This is a practical starting proportion for assembling the dish, not a claim to one definitive Lima recipe. Plan approximately 40 minutes when cooking the sweet potato from raw. The few minutes spent dressing the fish are only one part of that time.
- 500 g boneless, skinless white fish, either cooked and chilled or sourced for raw consumption as described above
- About 180 ml fresh lime juice; reserve some and adjust the final acidity
- 1 small red onion, thinly sliced
- 1 small chile, such as ají limo if available; start with less if its heat is unfamiliar
- 1 small garlic clove and a peeled 1 cm piece of ginger, finely grated
- About 2 tablespoons chopped cilantro
- Up to 1 teaspoon fine salt, added gradually to taste
- 1 sweet potato, about 400 g; 1 cup cooked corn; optional toasted corn for crunch
Use a clean board, sharp knife, chilled mixing bowl and separate utensils for raw seafood. Fish is an allergen; check the ingredients of any packaged sides and seasonings as well.
Prepare the sides and dressing first
- Cook the sweet potato until a knife passes through the center easily, checking from about 25 minutes depending on size. Cool, peel and slice it. Cook and cool the corn separately.
- If the onion tastes too strong, soak it in cold water for about 10 minutes, then drain. This is a flavor adjustment, not a disinfection step.
- Mix approximately 120 ml lime juice with the grated garlic and ginger, some finely chopped chile and half the salt. Reserve the remaining juice and seasonings for adjustment. This dressing omits the raw-fish trimming that appeared in the previous blender method.
- Keep the prepared fish refrigerated at 40°F (4°C) or below until you are ready to assemble. For raw fish, cut evenly sized pieces with clean equipment. For the cooked option, separate the chilled fish into firm bite-size pieces and handle gently.
Dress immediately before serving
Add the dressing, onion and cilantro to the fish and fold gently. With raw fish, the outside will begin to become opaque over several minutes. Choose the texture you prefer and serve promptly; opacity and elapsed marinating time do not prove that pathogens or parasites have been eliminated. For cooked fish, toss just enough to coat without breaking it apart.
Check the dressing separately with a clean spoon. Add reserved lime juice for more acidity, a little salt for seasoning, or additional chile for heat. Serve with sweet potato and corn so each person can alternate the sharper fish with milder bites. Habanero can supply heat when ají limo is unavailable, but the flavor and strength will differ; begin cautiously. A substitute does not need to imitate every detail to make a useful home meal.
Cold handling and portions
Keep seafood cold during preparation and serve a small batch at a time. FDA advises limiting unrefrigerated seafood to two hours, or one hour above 90°F (32°C). Those are handling limits, not recommended marinating times. Keep the remaining fish and dressing refrigerated separately until needed, and prevent raw seafood juices from reaching cooked sides.
Prepare only the amount of raw ceviche you plan to eat at that meal. Longer exposure to lime changes the texture without solving raw-seafood risks. If safe handling or refrigeration is uncertain, discard the food; adding more citrus will not rescue it.
Source and method note: FDA guidance supports the safety information above. Ingredient proportions and serving suggestions are an untested home-cooking framework, not evidence of restaurant testing or a personal visit to Peru.