Peruvian Mixed Ceviche

Posted on

Ceviche is a light refreshing dish made from fresh raw fish ‘cooked’ (cured)  in citrus juices, such as lemon or lime, and spiced with ají or chili peppers.


  • 3 raw fish fillets (salmon or sea bass)
  • 12 king prawns (cooked – optional)
  • 1 fresh red aji limo (red Peruvian chilli pepper *)
  • 1 yellow aji limo (yellow Peruvian chilli pepper *)
  • 12cups lime juice (do not squeeze the limes fully to avoid bitterness – only squeeze about half way)
  • 1 cooked sweet potato optional)
  • 1bunch coriander (leaves only – finely chopped)
  • 1red onion (thinly sliced)
  • sea salt to taste
  • 6 ice cubes
  • 1 cup white corn kernels (optional)

* If you cannot find aji limo then habanero chilli peppers will do fine


  1. Remove the veins and seeds from the chilli peppers (aji limo) and dice them thinly
  2. Cook and cool the sweet potato, corn kernels and prawns (if supplied raw)
  3. Cut the fish fillets into small cubes.
  4. Rub the bottom of the glass (or plastic) mixing bowl with the tip of the aji limo (chilli pepper)
  5. Add the fish, ice cubes salt and lime juice to the bowl and stir.
  6. Leave the fish to cook in the lime juice for about 15 minutes
  7. Remove ice cubes.
  8. Add the chilli peppers (aji  limo) to taste and stir
  9. Add the prawns and stir.
  10. Add the coriander and stir
  11. Add the sliced red onions and stir
  12. Refrigerate for about 15 more minutes.
  13. Serve accompanied with corn and sweet potato (optional).