Peru – Fish Cebiche

Courtesy of Laylita’s Recipes

We know it’s only #Monday and the week is long. So why not treat yourself with this super #healthy and delicious #Peruvian #fish cebiche flavoured with lime juice and spicy hot peppers! Let us know how do you like it!


    • 1 ½ pounds very fresh and good quality fish filets (corvina, halibut, mahi-mahi)
    • 1 red onion, thinly sliced
    • 1 cup freshly squeezed lime juice, from about 35- 40 key limes, or 15-20 Peruvian limes
    • 1-2 habanero peppers, cut in half, without seeds and deveined
    • 2-3 sprigs of fresh cilantro
    • Salt to taste
    • Olive oil to taste
    • Finely chopped cilantro to taste
To serve:


  1. Cut the fish into small cubes, place in a glass bowl and cover with cold water and 1 tablespoon of salt, cover and refrigerate while you prepare the onions and juice the limes.
  2. Rub the thin onion slices with 1/2 tablespoon of salt and rinse in cold water.
  3. Rinse the fish to remove the salt
  4. Place the cubes of fish, onions, and hot peppers in a glass bowl and pour the lime juice over the ingredients. Sprinkle with a little bit of salt. To minimize the acidity of the limes you can put a few ice cubes in the mix.
  5. Cover and refrigerate for about 10-15 minutes.
  6. Remove the cilantro sprigs and the hot peppers from the mix. Taste the fish ceviche and add additional salt if needed.
  7. Use a slotted spoon to remove the fish and onions from the lime juice mix and place in a serving bowl, sprinkle with olive oil and finely chopped cilantro.
  8. Serve immediately with your choice of sides and garnishes.


Soaking the fish in cold salt water helps it keep a firm texture. Rinsing the onions with salt and cold water helps remove their bitterness. Adding ice cubes to the cebiche mix helps neutralize the acidity of the limes – this is especially true for the South American limon sutil variety, but less needed for the Mexican limes found in the US.

Courtesy of Laylita’s Recipes


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