Peruvian Ceviche

Peruvian Ceviche

Peruvian ceviche is a refreshing dish of raw fish marinated in lime juice, chilies, garlic and ginger. It’s easy to make, healthy and full of flavor. In this recipe, we add a splash of coconut milk for a creamy and tropical twist. You can serve it as an appetizer or a light meal with rice or greens.


  • 1/2 cup red onion, thinly sliced
  • 2 cloves garlic, chopped
  • 1 habanero chili pepper (or Ajo limo pepper), seeded and minced
  • 1 teaspoon fresh ginger, finely minced
  • 1 teaspoon salt
  • 1 pound white fish (corvina, sea bass, escolar, mahi mahi), cut into 3/4 inch cubes or thin slices
  • 3/4 cup fresh lime juice (3-5 limes)
  • 1 tablespoon lime zest
  • 1 cup coconut milk, whisked until smooth
  • 1/4 cup cilantro, chopped


  1. Soak the onion in a bowl of salted water for 10 minutes to remove bitterness. Drain and rinse well.
  2. In a small bowl, mash the garlic, chili pepper, ginger and salt with the back of a spoon until a paste forms.
  3. In a medium bowl, toss the fish with the chili-garlic paste, lime juice and zest. Make sure the fish is well coated with the marinade.
  4. Refrigerate the fish mixture for 30 to 60 minutes, stirring occasionally, until the fish turns opaque and firm.
  5. Stir in the coconut milk and cilantro. Taste and adjust salt and lime juice if needed.
  6. Serve the ceviche in small bowls or glasses, or over rice or greens.

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Hi, I’m Lydia and I love cooking and sharing delicious recipes. This blog is for you to find amazing meals using fresh and seasonal ingredients. You’ll find easy dinners, soups, desserts, salads and more. I hope you enjoy my recipes and let me know what you think. Happy cooking!



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