Ceviche (Peruvian)

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1 hour 10 Servings Print RecipeEmail Recipe


3poundfresh sea bass (or other firm, fresh white-fleshed salt water fish)
1 1⁄4cupfresh lemon juice
1 1⁄4cupfresh lime juice
1 3⁄4teaspoonsalt
2 fresh hot aji chili peppers (seeded and cut into thin strips – you can substitute a different chili if aji is not available))
1tablespoonchili powder
2cuponions (finely chopped)
1poundsweet potatoes
4 ears fresh corn (cut into 2 inch thick rounds)
1tablespoonvegetable oil
1⁄2cupfresh corn kernels (cut off the cob - also see Notes below)
2 heads soft lettuce (boston, red leaf, etc.)


Peel, bone, and cut fish into small pieces. Place in a large deep strainer and pour 2 cups boiling water over fish. Let drain 2 or 3 minutes, then turn fish out into a deep glass or China bowl.

Make marinade out of lemon and lime juices, salt, pepper, chili strips, chili powder, and onions. Mix all together; pour over fish. If fish is not completely immersed, add more lemon and lime juices. Cover and refrigerate about 4 hours, until all fish is firm and white.

About 25 or 30 minutes before fish is through marinating, prepare the garnishes. Begin by boiling whole sweet potatoes 25 minutes, or until tender. Drain, peel, and slice into 2 inch thick rounds. Boil cut corn rounds a few minutes until tender, then drain.

Heat 1 tablespoon oil in a heavy frying pan. When hot, add the fresh corn kernels. Stir frequently, until corn begins to brown and starts popping in the pan. Remove pan from heat.

Arrange lettuce leaves on a large serving platter or individual plates. Remove fish from marinade with slotted spoon and lay on lettuce leaves. Scatter sweet potato and corn rounds on edges of plates. Serve with toasted corn sprinkled on top.


Preparation time does not include marinating time.

Typically in Peru, the corn used is called "canchita" - you may be able to find it in a local Latino market. If using canchita, substitute it for the fresh corn kernels and follow the instructions.

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