19 Spicy Peruvian Ceviche Recipes Delicious

Oh, the vibrant flavors of Peru are calling your name! Dive into the world of spicy Peruvian ceviche, where fresh seafood meets fiery peppers and zesty citrus for a dish that’s as bold as it is refreshing. Perfect for home cooks looking to spice up their dinner routine, these 19 recipes promise to transport your taste buds straight to the heart of Lima. Ready to turn up the heat? Let’s get started!

Classic Peruvian Ceviche with Corn and Sweet Potato

Ready to dive into a dish that’s as vibrant as a summer playlist? Classic Peruvian Ceviche with Corn and Sweet Potato is your ticket to a flavor fiesta, blending zesty, fresh, and downright delicious in every bite.

Ingredients

• 1 lb of fresh, sushi-grade white fish (like tilapia or sea bass), diced into bite-sized pieces
• A generous splash of fresh lime juice (about 3/4 cup, because we’re not messing around)
• A couple of minced garlic cloves (because garlic makes everything better)
• 1/2 a red onion, thinly sliced (for that perfect crunch and a pop of color)
• 1 tbsp of chopped cilantro (unless you’re one of those people, then fine, skip it)
• 1/2 a sweet potato, boiled and sliced (for a sweet surprise)
• 1/2 cup of cooked corn kernels (because ceviche loves company)
• A pinch of salt (to make the flavors sing)
• A dash of chili powder (for those who like a little heat)

Instructions

1. In a large bowl, combine the diced fish with the lime juice, ensuring every piece is taking a good bath. Let it marinate in the fridge for about 15 minutes – the fish will start to turn opaque, which is your cue it’s ‘cooking’.
2. While the fish is doing its thing, toss the minced garlic, sliced red onion, and cilantro into the bowl. Give it a gentle mix – we’re making friends here, not enemies.
3. Add the boiled sweet potato slices and corn kernels to the party. Sprinkle with salt and a dash of chili powder, then mix everything together like you’re the DJ of flavors.
4. Let the ceviche chill in the fridge for another 10 minutes. This isn’t just downtime; it’s flavor-building time.
5. Serve it up in a bowl or get fancy with individual glasses. Either way, you’re winning.

So there you have it – a ceviche that’s as lively as your last group chat. The fish is tender, the lime is zingy, and the sweet potato? A game-changer. Try serving it with a side of plantain chips for an extra crunch that’ll have everyone talking.

Spicy Peruvian Ceviche with Aji Amarillo

Vibrant and vivacious, this Spicy Peruvian Ceviche with Aji Amarillo is like a party in your mouth where everyone’s invited—except the blandness. Packed with zesty lime, fiery aji amarillo, and the freshest catch of the day, it’s a dish that’ll make your taste buds dance the salsa.

Ingredients

• 1 lb of the freshest white fish you can find, diced into bite-sized pieces
• A generous 1/2 cup of freshly squeezed lime juice (about 4-5 limes)
• A hearty splash of orange juice (about 1/4 cup)
• 1 tbsp of aji amarillo paste (because we like it spicy)
• A couple of garlic cloves, minced (for that kick)
• 1/2 a red onion, thinly sliced (for crunch and color)
• A handful of cilantro, chopped (for that fresh vibe)
• Salt to taste (but let’s not be shy)
• 1 sweet potato, boiled and sliced (for a sweet surprise)
• A handful of corn kernels (for a pop of sweetness)

Instructions

1. In a large bowl, combine the diced fish with lime juice, ensuring every piece is well-coated. Let it sit for about 5 minutes—this is where the magic starts.
2. Add the orange juice, aji amarillo paste, and minced garlic to the bowl. Mix well. Tip: The aji amarillo paste is spicy, so adjust according to your heat tolerance.
3. Toss in the sliced red onion and chopped cilantro. Give it a good mix. Tip: The onion adds a nice crunch, so don’t skip it.
4. Season with salt, then cover and refrigerate for 10 minutes. Tip: This chilling time lets the flavors marry beautifully.
5. While the ceviche chills, boil the sweet potato until tender, about 15 minutes, then slice it into rounds.
6. Serve the ceviche chilled, garnished with sweet potato slices and corn kernels. The contrast of textures and flavors is unreal.

This ceviche is a symphony of textures—creamy fish, crunchy onions, and soft sweet potatoes—all harmonized by the bold, spicy, and citrusy flavors. Serve it with a cold beer or a pisco sour, and watch it disappear before your eyes.

Peruvian Ceviche with Mango and Avocado

Let’s dive into a dish that’s as vibrant as a summer day and as refreshing as a dip in the ocean – Peruvian Ceviche with Mango and Avocado. This isn’t just food; it’s a fiesta on a plate, ready to whisk your taste buds away to the sunny beaches of Peru.

Ingredients

• 1 lb of fresh, sushi-grade fish (like sea bass or tilapia), cubed
• A juicy mango, diced
• 1 ripe avocado, sliced
• A handful of cilantro, chopped
• 1 red onion, thinly sliced
• A couple of limes, juiced (about 1/2 cup)
• A splash of orange juice (about 1/4 cup)
• A pinch of salt
• A dash of chili powder for that kick

Instructions

1. In a large bowl, combine the cubed fish with the lime juice, making sure every piece is well-coated. Let it sit in the fridge for about 15 minutes – the acid will ‘cook’ the fish to perfection.
2. While the fish is doing its thing, mix the diced mango, sliced avocado, chopped cilantro, and thinly sliced red onion in another bowl. Pro tip: soaking the onion in cold water for 10 minutes before adding can take the edge off its bite.
3. After the fish has turned opaque, gently fold in the mango-avocado mixture. Add the orange juice, a pinch of salt, and a dash of chili powder. Give it a gentle toss – we’re making ceviche, not a smoothie.
4. Let the ceviche chill in the fridge for another 10 minutes to let the flavors marry. Trust me, patience pays off here.
5. Serve it up in a bowl or get fancy with individual glasses. Garnish with extra cilantro or a lime wedge if you’re feeling extra.

Kick back and enjoy the symphony of flavors – the creamy avocado, the sweet mango, and the zesty lime all playing in harmony with the tender fish. Perfect for scooping up with some crispy plantain chips or just devouring straight from the bowl. No judgment here.

Traditional Peruvian Ceviche with Leche de Tigre

Wow, have you ever tasted something so fresh it practically high-fives your taste buds? That’s Traditional Peruvian Ceviche with Leche de Tigre for you—a zesty, citrus-marinated seafood dish that’s as vibrant as a Miami sunset.

Ingredients

• 1 lb of the freshest white fish you can find, cut into bite-sized pieces
• A generous splash of fresh lime juice (about 1 cup)
• A couple of garlic cloves, minced like they owe you money
• 1 aji amarillo pepper, finely chopped (handle with care, it’s spicy!)
• A handful of cilantro, chopped
• 1 small red onion, thinly sliced for that perfect crunch
• A pinch of salt, because flavor
• 1 sweet potato, boiled and sliced (for serving)
• A handful of corn kernels, because why not?

Instructions

1. In a large bowl, combine the fish, lime juice, garlic, aji amarillo, and salt. Let it marinate in the fridge for exactly 15 minutes—no cheating, this is where the magic happens.
2. While the fish is getting its spa treatment, boil the sweet potato until it’s tender, about 20 minutes, then slice it into rounds.
3. After the fish has marinated, gently mix in the red onion and cilantro. Tip: The onion’s sharpness mellows out with the lime, so don’t skip this step.
4. Divide the ceviche among plates, and don’t forget to pour over that Leche de Tigre (the marinade that’s now a flavor-packed sauce).
5. Garnish with sweet potato slices and corn kernels for a pop of color and texture. Tip: The sweet potato balances the acidity like a dream.
6. Serve immediately, because ceviche waits for no one. Tip: Pair it with a cold beer to cut through the richness.

Unbelievably fresh and tangy, this ceviche is a texture party in your mouth—creamy fish, crunchy onions, and soft sweet potato. Try serving it in martini glasses for a fancy twist that’ll impress even your foodie friends.

Peruvian Ceviche with Octopus and Shrimp

Zesty, zippy, and downright zany, this Peruvian Ceviche with Octopus and Shrimp is like a party in your mouth where everyone’s invited—except the boring flavors. Perfect for those days when you want to impress without the stress, this dish is a vibrant dance of citrus and seafood that’ll have your taste buds doing the salsa.

Ingredients

• 1 lb octopus, cleaned and tentacles separated (because nobody wants a surprise beak)
• 1 lb shrimp, peeled and deveined (let’s keep it classy)
• A generous splash of fresh lime juice (about 1 cup, but who’s counting?)
• A couple of garlic cloves, minced (vampires, beware)
• 1 red onion, thinly sliced (for that crunch and cry)
• A handful of cilantro, chopped (the more, the merrier)
• 1 aji amarillo pepper, minced (for a gentle kick)
• Salt to taste (but let’s not go overboard)
• A drizzle of olive oil (for that smooth finish)

Instructions

1. Bring a large pot of salted water to a boil. Add the octopus and simmer for about 45 minutes until tender. Tip: Throw in a wine cork to keep the octopus tender—old chef’s tale or magic? You decide.
2. While the octopus is doing its thing, in a separate pot, boil the shrimp for 2-3 minutes until pink and opaque. Tip: Don’t overcook, or you’ll be chewing on rubber bands.
3. Once cooked, chill both the octopus and shrimp in ice water to stop the cooking process. This keeps them juicy and perfect.
4. In a large bowl, mix the lime juice, garlic, aji amarillo, and salt. This is your ceviche’s heartbeat.
5. Slice the octopus into bite-sized pieces and add it to the bowl along with the shrimp. Let them marinate in the lime mixture for about 10 minutes—just enough time to gossip about the other ingredients.
6. Add the red onion and cilantro, giving everything a gentle toss. Drizzle with olive oil for that glossy finish.

Fresh, fiery, and fabulously tangy, this ceviche is a texture dream with the octopus’ chew and the shrimp’s snap. Serve it on a bed of sweet potato slices for a sweet contrast, or with crunchy corn nuts for an extra Peruvian punch. Either way, it’s a dish that demands to be devoured immediately—no leftovers allowed.

Peruvian Ceviche with Black Clams

Hold onto your hats, foodies, because we’re diving fork-first into a zesty, tangy adventure with this Peruvian Ceviche with Black Clams that’s about to rock your taste buds like a salsa dance!

Ingredients

• 1 lb of fresh black clams, because we’re fancy like that
• A juicy 1 cup of lime juice, for that punchy marinade
• A couple of garlic cloves, minced like they owe you money
• A splash of orange juice, for a sweet little surprise
• 1 red onion, thinly sliced, because we love a bit of crunch
• A handful of cilantro, chopped, for that fresh herby vibe
• 1 aji amarillo pepper, finely diced, to turn up the heat
• A pinch of salt, because even ceviche needs a little discipline

Instructions

1. Start by giving those black clams a good rinse under cold water to say goodbye to any beachy souvenirs.
2. In a large bowl, mix the lime juice, orange juice, minced garlic, and aji amarillo pepper. This is your ceviche’s hot tub—make it inviting!
3. Add the clams to the marinade, ensuring they’re fully submerged. Let them chill in the fridge for about 15 minutes—no peeking!
4. While the clams are getting their spa treatment, toss the sliced red onion in a bit of salt and let it sit. This softens the bite and brings out its sweet side.
5. After the clams have marinated, drain most of the liquid (save a splash for serving) and gently fold in the onions and cilantro.
6. Serve immediately with a side of crispy plantain chips or on a bed of lettuce for a light, refreshing crunch.

Unbelievably fresh and bursting with citrusy goodness, this ceviche is like a summer day in a bowl. The black clams add a luxurious twist, making it perfect for impressing at your next dinner party or treating yourself to a fancy solo lunch.

Peruvian Ceviche with Tuna and Sesame Seeds

Excuse me while I drool over this Peruvian Ceviche with Tuna and Sesame Seeds—it’s like a party in your mouth where everyone’s invited, and the dress code is ‘flavor explosion.’ Perfect for those days when you want to impress without the stress, this dish is a breeze to whip up and even easier to love.

Ingredients

• 1 lb of fresh tuna, cubed into bite-sized pieces (because nobody wants to wrestle with their food)
• A splash of lime juice (about 1/2 cup, but who’s counting?)
• A couple of minced garlic cloves (for that kick that keeps on giving)
• A sprinkle of salt (just enough to make the flavors pop)
• A handful of cilantro, chopped (for that fresh, herby vibe)
• A drizzle of sesame oil (about 1 tbsp, for a nutty whisper)
• A generous sprinkle of sesame seeds (because crunch is life)
• 1 red onion, thinly sliced (for a bit of sharp sweetness)
• 1 jalapeño, seeded and minced (optional, for those who like to live dangerously)

Instructions

1. In a large bowl, combine the tuna, lime juice, and garlic. Let it marinate in the fridge for about 15 minutes—just enough time to pretend you’re doing something else productive.
2. After marinating, gently stir in the salt, cilantro, sesame oil, and sesame seeds. Tip: Toasting the sesame seeds beforehand can add an extra layer of flavor, but we won’t tell if you skip it.
3. Add the red onion and jalapeño (if using), giving everything a good mix. Tip: Soaking the onion in cold water for 10 minutes before adding can take the edge off its sharpness.
4. Let the ceviche sit for another 5 minutes to let the flavors get to know each other. Tip: This is the perfect time to set the table or take a quick selfie with your masterpiece.

Zesty, fresh, and with just the right amount of crunch, this ceviche is a textural dream. Serve it up with some crispy plantain chips or atop a bed of lettuce for a light, summery meal that screams ‘I’ve got my life together.’

Peruvian Ceviche with Sea Bass and Lime

Hold onto your hats, folks, because we’re diving fork-first into the zesty, tangy world of Peruvian Ceviche with Sea Bass and Lime. This dish is like a summer vacation for your taste buds—refreshing, vibrant, and utterly unforgettable.

Ingredients

• 1 lb fresh sea bass, diced into bite-sized pieces
• A generous splash of fresh lime juice (about 1 cup)
• A couple of minced garlic cloves
• A handful of chopped cilantro
• 1 small red onion, thinly sliced
• A pinch of salt
• A dash of black pepper
• 1 aji amarillo pepper, finely chopped (optional for a spicy kick)
• 1 sweet potato, boiled and sliced (for serving)
• A few lettuce leaves (for serving)

Instructions

1. In a large bowl, combine the diced sea bass with the fresh lime juice, ensuring every piece is well-coated. Let it marinate in the fridge for about 15 minutes—the lime juice will ‘cook’ the fish to perfection.
2. While the fish is marinating, mix the minced garlic, chopped cilantro, sliced red onion, salt, black pepper, and aji amarillo pepper in a separate bowl. This is your flavor bomb waiting to happen.
3. After the marinating time is up, drain most of the lime juice from the sea bass, leaving just a little to keep things juicy.
4. Gently fold the garlic-cilantro-onion mixture into the sea bass until everything is beautifully combined.
5. Serve your ceviche on a bed of lettuce leaves with slices of boiled sweet potato on the side. The sweet potato is not just a pretty face—it balances the acidity like a dream.

Ready to wow? This ceviche is a symphony of textures—creamy sea bass, crunchy onions, and the soft sweetness of potato. Serve it in a martini glass for a fancy twist, or just shovel it straight from the bowl; we won’t judge.

Peruvian Ceviche with Mixed Seafood

Feast your eyes on this zesty, citrus-soaked delight that’s about to become your new summer obsession: Peruvian Ceviche with Mixed Seafood. It’s like a party in your mouth, and everyone’s invited!

Ingredients

• 1 lb of mixed seafood (think shrimp, scallops, and squid), chopped into bite-sized pieces
• A juicy lime or two, enough for 1/2 cup of fresh lime juice
• A splash of orange juice, about 1/4 cup
• A couple of garlic cloves, minced
• A handful of cilantro, finely chopped
• 1 red onion, thinly sliced
• A pinch of salt, because flavor
• A dash of black pepper, for a little kick
• 1 sweet potato, boiled and sliced (for serving)
• A few corn kernels, popped or boiled (for that extra crunch)

Instructions

1. In a large bowl, combine the mixed seafood with the lime juice, ensuring every piece is well-coated. Let it marinate in the fridge for about 15 minutes – the lime juice will ‘cook’ the seafood to perfection.
2. While the seafood is marinating, mix the orange juice, minced garlic, chopped cilantro, sliced red onion, salt, and black pepper in a separate bowl. This is your ceviche’s flavor bomb.
3. After the seafood has marinated, drain off most of the lime juice (leave a little for extra zing) and gently fold in the flavor bomb mixture. Tip: Don’t overmix; you want to keep those seafood pieces intact.
4. Let the ceviche sit for another 5 minutes to let the flavors mingle. Think of it as letting the guests get to know each other before the party really starts.
5. Serve the ceviche chilled, with slices of boiled sweet potato and a sprinkle of corn kernels on the side. Tip: The sweet potato balances the acidity beautifully, and the corn adds a fun texture contrast.

Dive into this ceviche and let the bold, fresh flavors transport you straight to a beach in Peru. The seafood is tender, the lime is punchy, and the cilantro brings it all together like the best kind of foodie harmony. Serve it in a fancy glass for that Instagram-worthy presentation, or just eat it straight from the bowl – we won’t judge.

Peruvian Ceviche with Quinoa and Cucumber

Dive into a dish that’s as vibrant as a summer day in Miami – our Peruvian Ceviche with Quinoa and Cucumber is a zesty, refreshing twist on the classic that’ll have your taste buds doing the salsa. Perfect for those who love a little adventure on their plate, this dish is a foolproof way to impress at your next BBQ or just treat yourself to something spectacular.

Ingredients

• 1 lb of fresh, sushi-grade fish (like sea bass or tilapia), diced into bite-sized pieces
• A generous splash of fresh lime juice (about 1 cup)
• A couple of minced garlic cloves
• A handful of chopped cilantro
• 1/2 cup of diced red onion
• 1/2 tsp of salt
• A pinch of black pepper
• 1 cup of cooked quinoa
• 1/2 cup of diced cucumber
• 1 avocado, sliced
• A dash of hot sauce (optional, for those who like it spicy)

Instructions

1. In a large bowl, combine the diced fish with the lime juice, ensuring every piece is fully submerged. Let it marinate in the fridge for about 15 minutes – the acid will ‘cook’ the fish to perfection.
2. While the fish is marinating, toss the minced garlic, chopped cilantro, diced red onion, salt, and black pepper in a separate bowl. This is your flavor bomb waiting to happen.
3. After the fish has marinated, drain off most of the lime juice (save a little for extra zing) and gently mix in your prepped flavor bomb.
4. Fold in the cooked quinoa and diced cucumber for that extra crunch and texture. Tip: For the best texture, make sure your quinoa is cooled before adding it.
5. Give it a taste and adjust the seasoning if needed. Feeling bold? Add that dash of hot sauce now.
6. Serve chilled, topped with sliced avocado for a creamy contrast. Tip: For an Instagram-worthy presentation, serve in a hollowed-out cucumber or avocado shell.

Bold flavors and textures make this dish a standout – the creamy avocado, the crunch of cucumber, and the tangy lime-marinated fish all play together like a well-rehearsed band. Try serving it with plantain chips for an unexpected but utterly delicious crunch.

Peruvian Ceviche with Grilled Pineapple

Unbelievably fresh and zesty, this Peruvian Ceviche with Grilled Pineapple is like a summer vacation in a bowl—no passport required. It’s the perfect dish to trick your taste buds into thinking you’re lounging on a beach somewhere, instead of just pretending in your backyard.

Ingredients

• 1 lb of the freshest white fish you can find, diced into bite-sized pieces
• A generous splash of lime juice (about 1 cup, because we’re not messing around)
• A couple of garlic cloves, minced like they owe you money
• 1 red onion, thinly sliced for that perfect crunch
• 1 fiery red chili, finely chopped (seeds in if you’re brave)
• A handful of cilantro, chopped because it’s not ceviche without it
• 1 tsp of salt, or enough to make the flavors pop
• 1 ripe pineapple, sliced into rings for grilling
• A drizzle of olive oil, for that golden grill marks

Instructions

1. In a large bowl, combine the diced fish with the lime juice, ensuring every piece is taking a lime bath. Let it marinate in the fridge for about 15 minutes—the fish should turn opaque, like it’s blushing from all the attention.
2. While the fish is marinating, heat your grill to medium-high (about 400°F). Brush the pineapple rings with olive oil and grill for 2-3 minutes on each side until you see those sexy grill marks. Let them cool, then dice into bite-sized pieces.
3. Add the minced garlic, sliced red onion, chopped chili, and cilantro to the marinated fish. Gently toss like you’re mixing a very delicate salad.
4. Sprinkle in the salt, giving it another gentle toss. Taste and adjust the salt if needed, but remember, the lime is doing a lot of the heavy lifting here.
5. Fold in the grilled pineapple pieces, saving a few for garnish because we eat with our eyes first.

So fresh, so vibrant, and with that sweet and smoky pineapple, it’s a flavor explosion that’ll have you forgetting all about the main course. Serve it straight up in a bowl, or get fancy with some crispy plantain chips on the side for scooping.

Peruvian Ceviche with Coconut Milk

Oh boy, are you in for a treat! This Peruvian Ceviche with Coconut Milk is like a tropical vacation in a bowl—minus the sunburn and overpriced cocktails.

Ingredients

• 1 lb of fresh, sushi-grade fish (like sea bass or snapper), cut into bite-sized pieces
• A generous splash of fresh lime juice (about 1 cup)
• A couple of cloves of garlic, minced
• 1 red onion, thinly sliced
• A handful of cilantro, chopped
• 1 cup of coconut milk (the creamy, full-fat kind, because why not?)
• 1 jalapeño, seeded and finely chopped (unless you’re feeling brave)
• A pinch of salt (to make everything pop)
• A dash of black pepper (for that little kick)

Instructions

1. In a large bowl, combine the fish and lime juice, making sure every piece is swimming in that zesty goodness. Let it marinate in the fridge for about 15 minutes—just enough time to pretend you’re at the beach.
2. Add the minced garlic, sliced red onion, chopped cilantro, and jalapeño to the bowl. Gently toss everything together like you’re mixing a very fancy salad.
3. Pour in the coconut milk and give it another gentle stir. Season with salt and black pepper, then let it chill in the fridge for another 10 minutes. (Tip: This is the perfect time to clean up your mess or take a quick selfie with your masterpiece.)
4. Before serving, give it a final taste and adjust the seasoning if needed. (Tip: If it’s too tangy, a little more coconut milk can smooth things out.)
5. Serve it up in a chilled bowl or, for extra points, in a coconut shell. (Tip: Garnish with extra cilantro or a lime wedge to make it Instagram-worthy.)

Fresh, zesty, and creamy, this ceviche is a flavor explosion that’ll transport you straight to the beaches of Peru. Serve it with some crispy plantain chips or straight-up with a spoon—no judgment here.

Peruvian Ceviche with Red Onion and Cilantro

So, you think you’ve got what it takes to dive into the zesty, tangy world of Peruvian ceviche? Buckle up, because this dish is like a flavor fiesta in your mouth, and we’re here to make sure you’re the life of the party.

Ingredients

• 1 lb of the freshest white fish you can find (think tilapia or sea bass), cut into bite-sized pieces
• A generous splash of fresh lime juice (about 1 cup, because we’re not messing around)
• A couple of garlic cloves, minced (because garlic makes everything better)
• 1 red onion, thinly sliced (for that perfect crunch and a pop of color)
• A handful of cilantro, chopped (for that fresh, herby kick)
• 1 aji amarillo pepper, minced (optional, for those who like a little heat)
• A pinch of salt (to make all those flavors sing)
• A dash of black pepper (because why not?)

Instructions

1. In a large bowl, combine the fish and lime juice, making sure every piece is swimming in that citrusy goodness. Let it sit for about 15 minutes—the fish will start to ‘cook’ in the lime juice, turning opaque.
2. While the fish is doing its thing, toss the minced garlic, sliced red onion, chopped cilantro, and minced aji amarillo pepper (if using) into the bowl. Give it a gentle stir to mix all those vibrant flavors together.
3. Season with a pinch of salt and a dash of black pepper, then let the whole mixture marinate in the fridge for another 10 minutes. This is when the magic happens, so no peeking!
4. Serve immediately, because ceviche waits for no one. Pro tip: For an extra crunch, serve with some sweet potato slices or corn on the side. And another tip: If you’re feeling fancy, a cold beer is the perfect companion to this dish.

The texture? Silky fish with a bite from the onions and a kick from the cilantro. The flavor? A bright, tangy explosion that’ll have you dreaming of beachside lunches in Lima. Serve it in a martini glass for that ‘I’m fancy but fun’ vibe, or just eat it straight out of the bowl—we won’t judge.

Peruvian Ceviche with Sweet Potato Puree

Hold onto your hats, folks, because we’re diving fork-first into a dish that’s as vibrant as a Peruvian sunset and twice as delicious. This ceviche, paired with a swoon-worthy sweet potato puree, is the culinary equivalent of a high-five to your taste buds.

Ingredients

• 1 lb of the freshest white fish you can find, cut into bite-sized pieces
• A generous splash of lime juice (about 1 cup, because we’re not messing around)
• A couple of garlic cloves, minced like they owe you money
• 1 red onion, thinly sliced for that perfect crunch
• A handful of cilantro, chopped because freshness is key
• 1 spicy little chili pepper, finely diced (seeds in if you’re brave)
• 2 medium sweet potatoes, because we’re making magic here
• A glug of olive oil (about 2 tbsp)
• Salt, because even the best ingredients need a little pep talk

Instructions

1. First up, let’s tackle the sweet potato puree. Peel those sweet potatoes and chop them into chunks. Boil them in salted water until they’re fork-tender, about 15 minutes.
2. While those are bubbling away, drain them and mash with a glug of olive oil until smooth. Pro tip: A pinch of salt here makes all the difference.
3. Now, for the star of the show. In a large bowl, combine the fish with the lime juice, ensuring every piece is taking a limey bath. Let it sit for about 10 minutes—the acid will ‘cook’ the fish to perfection.
4. Toss in the garlic, onion, cilantro, and chili pepper. Give it a good mix, then let it marinate for another 5 minutes. Tip: The longer it sits, the more the flavors will party together.
5. Season with salt to taste, but don’t go overboard—remember, we’ve already salted the sweet potatoes.
6. Serve the ceviche atop a generous smear of sweet potato puree. Final tip: A few extra cilantro leaves on top make it Instagram-worthy.

Boom! You’ve just created a dish that’s a fiesta of textures—creamy, crunchy, and everything in between. The sweet potato puree is like a cozy blanket for the zesty ceviche, making each bite a perfect harmony of flavors. Try serving it in little cups for a fun, tapas-style twist at your next gathering.

Peruvian Ceviche with Ginger and Lemongrass

Craving something zesty and refreshing that’ll teleport your taste buds straight to the beaches of Lima? Let’s dive into this vibrant dish that’s a fiesta in a bowl, with a twist of ginger and lemongrass to keep things interesting.

Ingredients

• 1 lb of the freshest white fish you can find, diced into bite-sized pieces
• A generous splash of lime juice (about 1 cup)
• A couple of lemongrass stalks, finely chopped
• A thumb-sized piece of ginger, grated
• 1 red onion, thinly sliced
• A handful of cilantro, chopped
• 1 jalapeño, seeds removed and finely diced
• A pinch of salt
• A dash of black pepper
• 1 sweet potato, boiled and sliced
• A handful of corn kernels (because why not?)

Instructions

1. In a large bowl, combine the diced fish with the lime juice, making sure every piece is well-coated. Let it sit for about 5 minutes; the acid will start cooking the fish.
2. Add the lemongrass, ginger, red onion, cilantro, and jalapeño to the bowl. Mix gently to avoid breaking the fish pieces.
3. Season with a pinch of salt and a dash of black pepper. Give it another gentle mix.
4. Cover the bowl and let it chill in the fridge for 20 minutes. This is the perfect time to boil your sweet potato and slice it into rounds.
5. Once the ceviche has marinated, serve it over the sweet potato slices and sprinkle with corn kernels for that extra crunch.

Just imagine the burst of flavors with each bite – the tanginess of the lime, the warmth of the ginger, and the freshness of the fish, all coming together in perfect harmony. Serve it with a cold beer or a pisco sour to complete the experience.

Peruvian Ceviche with Beetroot and Orange

Ready to dive into a dish that’s as vibrant as your last Instagram post? Peruvian Ceviche with Beetroot and Orange is here to shake up your seafood game with a splash of color and a zing of citrus that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb of fresh, sushi-grade fish (like sea bass or snapper), cubed into bite-sized pieces
• A couple of medium beetroots, peeled and thinly sliced
• The juice of 4 large oranges (about 1 cup)
• The juice of 2 limes (about 1/4 cup)
• A splash of olive oil
• 1 small red onion, thinly sliced
• A handful of cilantro, chopped
• Salt, to your heart’s content
• A pinch of chili flakes, because why not?

Instructions

1. In a large bowl, mix the orange juice, lime juice, and a generous pinch of salt. This is your ceviche’s swimming pool, so make it inviting.
2. Add the cubed fish to the citrus mix, ensuring each piece is fully submerged. Let it marinate in the fridge for about 15 minutes. The fish will turn opaque when it’s ready to party.
3. While the fish is marinating, toss the sliced beetroots with a splash of olive oil and a pinch of salt. Roast them at 400°F for 20 minutes or until they’re tender and slightly crispy at the edges.
4. Once the fish is ready, drain most of the citrus juice, leaving just enough to keep things juicy.
5. Gently fold in the roasted beetroots, sliced red onion, and chopped cilantro. Add a pinch of chili flakes for a kick that’ll make you wink.
6. Let the ceviche sit for another 5 minutes to let the flavors mingle like guests at a dinner party.

Just like that, you’ve got a ceviche that’s a feast for the eyes and the palate. The beetroot adds an earthy sweetness, while the orange brings a sunny brightness that’s downright addictive. Serve it on a bed of crispy plantain chips for a crunch that’ll have everyone coming back for more.

Peruvian Ceviche with Jalapeno and Lime Zest

Now, let’s dive into a dish that’s as vibrant as a summer day in Miami—Peruvian Ceviche with Jalapeno and Lime Zest. This zesty, spicy, and utterly refreshing dish is your ticket to flavor town, no passport required.

Ingredients

• 1 lb of the freshest white fish you can find, diced into bite-sized pieces
• A generous splash of fresh lime juice (about 3/4 cup)
• A couple of jalapenos, finely chopped (seeds in if you like it hot)
• The zest of 1 lime, because we’re fancy like that
• A handful of cilantro, chopped
• 1/2 a red onion, thinly sliced
• A pinch of salt, to bring all the flavors together

Instructions

1. In a large bowl, combine the diced fish and lime juice, ensuring every piece is well-coated. Let it sit for about 15 minutes—the acid will ‘cook’ the fish to perfection.
2. While the fish is doing its thing, mix the jalapenos, lime zest, cilantro, and red onion in another bowl. This is your flavor bomb waiting to happen.
3. After the fish has turned opaque (that’s how you know it’s ready), drain off about half the lime juice. We love tang, but we’re not trying to swim in it.
4. Gently fold the jalapeno mixture into the fish. Be gentle—you’re not making a smoothie here.
5. Sprinkle with a pinch of salt, then give it one last mix. Taste and adjust the seasoning if needed, but remember, the flavors will continue to develop as it sits.

Boom! You’ve just made a ceviche that’s bursting with bright, bold flavors. The fish should be tender with a slight bite, and the jalapeno adds just the right amount of heat. Serve it up with some crispy plantain chips for a textural contrast that’ll have everyone coming back for more.

Peruvian Ceviche with Pomegranate Seeds

So, you think you’ve tasted all the ceviche the world has to offer? Buckle up, because this Peruvian Ceviche with Pomegranate Seeds is about to take your taste buds on a joyride they won’t forget. It’s fresh, it’s zesty, and it’s got a pop of color that’ll make your Instagram followers swoon.

Ingredients

• 1 lb of the freshest white fish you can find, diced into bite-sized pieces
• A generous splash of lime juice (about 3/4 cup)
• A couple of minced garlic cloves, because garlic makes everything better
• 1/2 a red onion, thinly sliced, for that perfect crunch
• A handful of cilantro, chopped, for a fresh kick
• 1/2 cup of pomegranate seeds, because we’re fancy like that
• A pinch of salt, to make all the flavors sing
• A dash of chili powder, if you’re feeling spicy

Instructions

1. In a large bowl, combine the diced fish and lime juice, making sure every piece is well-coated. Let it sit for about 15 minutes – the lime juice will ‘cook’ the fish to perfection.
2. While the fish is doing its thing, mix the minced garlic, sliced red onion, and chopped cilantro in another bowl. This is your flavor bomb waiting to happen.
3. After the fish has turned opaque (that’s how you know it’s ready), drain off about half the lime juice. We love tangy, but we’re not trying to pucker up for eternity.
4. Gently fold in the garlic-onion-cilantro mix, along with the pomegranate seeds. Sprinkle with salt and chili powder to taste. Tip: Fold, don’t stir, to keep those pomegranate seeds from bursting too soon.
5. Let the ceviche chill in the fridge for another 10 minutes. This step is crucial – it lets all the flavors get to know each other and become besties.
6. Serve it up in a fancy bowl or right out of the mixing bowl – we’re not judging. Tip: For an extra crunch, serve with plantain chips on the side.

Oh, and the final result? A symphony of textures – the tender fish, the crunchy onions, and those juicy pomegranate seeds that burst with sweetness. It’s a dish that’s as fun to eat as it is to make, perfect for impressing guests or treating yourself to a little luxury on a Tuesday night.

Peruvian Ceviche with Avocado and Corn Nuts

Picture this: a dish so vibrant and fresh, it’s like a summer party in your mouth. That’s right, we’re diving into the world of Peruvian ceviche, where the fish is so perfectly cured, it’ll make you question every life choice that led you to not eating this sooner.

Ingredients

• 1 lb of fresh, sushi-grade sea bass, diced into bite-sized pieces
• A generous splash of fresh lime juice (about 1 cup)
• A couple of minced garlic cloves
• 1 finely chopped red onion
• A handful of chopped cilantro
• 1 diced avocado
• A sprinkle of corn nuts for that irresistible crunch
• A pinch of salt to bring it all together

Instructions

1. In a large bowl, combine the diced sea bass with the lime juice, ensuring every piece is fully submerged. Let it sit for about 15 minutes—the acid will work its magic, turning the fish opaque.
2. While the fish is curing, mix the minced garlic, chopped red onion, and cilantro in a separate bowl. This trio is the flavor bomb waiting to explode.
3. After the fish has cured, drain most of the lime juice (save a splash for that extra zing) and gently fold in the garlic-onion-cilantro mix.
4. Add the diced avocado and a pinch of salt, mixing carefully to keep those avocado chunks chunky.
5. Sprinkle corn nuts on top right before serving to maintain their crunch. No one likes a soggy nut.

So there you have it—a ceviche that’s a fiesta of textures: silky fish, creamy avocado, and those corn nuts adding a crunch that’ll have you reaching for seconds. Serve it with a cold beer and watch as it disappears before your eyes.

Conclusion

Craving a taste of Peru? This roundup of 19 spicy Peruvian ceviche recipes is your ticket to a flavorful adventure right from your kitchen. Whether you’re a ceviche connoisseur or a curious newbie, there’s a recipe here to ignite your taste buds. Don’t forget to leave a comment with your favorite, and share the love by pinning this article on Pinterest. Happy cooking!