Recipes from the J. Morey Staff: Peruvian Ceviche

Ceviche, is a widely popular South American dish and a Peruvian staple.  This dish has been around for centuries; early recipes stem from the Inca Empire that preserved their fish in salt, fruit juice and chilies.  There are hundreds of variations of ceviche recipes to try, but in general the core element of the recipe remains the same: using citrus juice to “cook” fresh fish.

For a little taste of Peru at home, I recommend you give this ceviche recipe a try.  It’s easy, fresh and definitely a palate-pleaser.


2 lbs. tilapia (or other white fish of choice)
1 red onion, cut into thin strips
1 C. fresh lime juice (about 8 limes; make sure it is enough to cover the fish)
1 tsp. salt
1/2 tsp. black pepper
2 tsp. fresh cilantro, chopped
1 aji amarillo (Peruvian yellow chili pepper; if you cannot find this in the store, you can substitute it with a habanero pepper), *seeded and minced

Cut the fish into cubes.  Put all ingredients into a bowl, except for the red onions and mix well.  Place red onions on top of mixture and let marinate in refrigerator for 30 minutes.

To complete your dish, serve your ceviche with boiled sweet potatoes and corn on the cob.  You can also couple your dish with leche de tigre (“tiger’s milk”), which is the leftover juice from the ceviche.

Bon Appetit!

*Note: be careful when handling the chili peppers, as they can irritate your skin.  For more information on how to cut chili peppers, check out these helpful tips.