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Classic Peruvian Ceviche


This classic Peruvian ceviché starts with making the marinade that includes puréed fish with fresh lime juice. Serve with boiled sweet potatoes and corn.

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  • 1 cup fresh Key lime juice (from 2 pounds fresh Key limes)
  • 2/3 cup bottled clam juice
  • 1/4 cup chopped celery
  • 2 tablespoons chopped red onion
  • 1 1/2 teaspoons chopped peeled fresh ginger
  • 1 garlic clove, peeled
  • 18 ounces mahi-mahi or tilapia fillet, cubed
  • 6 tablespoons chopped fresh cilantro, divided
  • 2 teaspoons salt, divided
  • 2 teaspoons minced red aji limo chile from jar* or minced seeded red jalapeho chiles
  • Thinly cut strips of red onion
  • 1 6-ounce red-skinned sweet potato (yam), peeled, cut crosswise into 1/4-inch-thick rounds, boiled 5 minutes, drained, cooled, optional
  • 3/4 cup frozen corn kernels, thawed, optional


Servings 4
Preparation time 15mins
Cooking time 195mins


Step 1

Combine 1/2 cup cubed fish (about 2 ounces), 4 tablespoons cilantro, and 1 1/2 teaspoons salt in blender; puree. Strain into large bowl, pressing on solids.

Add remaining 1 pound cubed fish, 2 tablespoons cilantro, 1/2 teaspoon salt, chile, and red onion strips to puree; stir to coat.

Cover and chill ceviche 1 1/2 to 3 hours, stirring occasionally.

Serve sweet potato and corn alongside ceviche.

TEST-KITCHEN TIP: You'll need two pounds of Key limes to yield one cup of juice. Juice limes only halfway; pressing too firmly results in bitterness.

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