Name: Ceviche limeño — Lima-style white fish ceviche
Prep time: 25 min
Cook time: 18 min
Total time: 53 min
Cuisine: Peruvian cuisine
Ingredients: 600 g marine white fish fillet (for example, corvina) — boneless, skinless, properly parasite-controlled for raw service; 160 ml fresh lime juice — just squeezed and strained; 200 g red onion — thinly sliced; 18 g ají limo — deseeded, minced; 12 g fresh coriander — chopped; 5 g fine salt — for fish; 320 g camote (sweet potato) — peeled and cut into 4 thick pieces; 260 g cooked choclo kernels — drained and chilled

Ceviche limeño — Lima-style white fish ceviche

Yield 4 main-course ceviche plates

Prep 25 minutes

Cook 18 minutes

Passive 10 minutes

Total 53 minutes

Ingredients ↓

Overview

Ceviche limeño — Lima-style white fish ceviche

Ceviche limeño is a fish-led expression of Peruvian ceviche, commonly served with camote and choclo. Its freshness comes from measured acidity and chilli, while the fish remains central: there is no need to bury good marine white fish in an elaborate sauce.

The fish must be bought from a supplier able to verify handling for raw consumption, including appropriate parasite-control freezing where relevant. The flesh is cut into generous, even pieces, not finely minced, so the outside becomes opaque while the centre retains its texture.

Juice the limes immediately before mixing and add the onion late. Camote is the sweet element; choclo is Peruvian large-kernel maize. Both are cooked beforehand and served cool, keeping the fish and dressing at refrigerator temperature from assembly to the table.

Ingredients

Fish and dressing

600 g marine white fish fillet (for example, corvina) — boneless, skinless, properly parasite-controlled for raw service
160 ml fresh lime juice — just squeezed and strained
200 g red onion — thinly sliced
18 g ají limo — deseeded, minced
12 g fresh coriander — chopped
5 g fine salt — for fish

Accompaniments

320 g camote (sweet potato) — peeled and cut into 4 thick pieces
260 g cooked choclo kernels — drained and chilled

Method

Cook the camote.Steam the 320 g peeled camote over boiling water for 18 minutes, then move it to a shallow heat-safe container. Time: 18 minutes. Readiness: The pieces are tender through their centres without falling apart.
Cool the camote.Refrigerate the cooked camote in its shallow container for 10 minutes. Time: 10 minutes passive cooling. Readiness: The slices are no longer steaming.
Chill and cut the fish.Hold the verified raw-service fish at 4 °C or colder; cut into even 2 cm cubes with a clean knife and place in a cold bowl. Time: 8 minutes. Readiness: The fish pieces have clean edges, feel firm and show no mushy areas. Only use properly handled raw-service marine fish; do not rely on smell, appearance or lime to guarantee safety.
Make the lime mixture.Combine freshly squeezed lime juice with 5 g salt and minced ají limo. Set the sliced onion and chopped coriander beside the chilled fish. Time: 4 minutes. Readiness: The juice is free of seeds, and ají is distributed without large clumps.
Dress immediately before service.Pour the lime mixture over fish, fold gently for 2 minutes, then add onion and coriander. Time: 2 minutes. Readiness: Fish surfaces start to turn opaque while the pieces remain firm and distinct. Citrus does not cook or make raw seafood pathogen-free.
Plate with sides.Divide fish and dressing among 4 cold plates; arrange the prepared camote and choclo beside each portion. Serve straight away. Time: 3 minutes. Readiness: The fish is lightly dressed rather than swimming in excess liquid; the side elements stay separate. Keep cold and do not leave raw fish ceviche at room temperature.

Practical

Practical guidance

A fresh-looking fish is not automatically safe raw. Obtain a supplier-confirmed product for raw use with appropriate parasite-control handling; home freezing without a controlled temperature/time record is not a reliable substitute. Assemble only at serving time. Acid dressing changes protein texture but does not kill all parasites or harmful germs. Discard leftover dressed fish rather than storing it for another day.

Control points

Fish turns chalky and breaksIt remained in the lime too long; cut it evenly and dress at the table.
Ceviche loses its cool biteFish or plates were warm; refrigerate equipment and hold fish at 4 °C or below before mixing.

Nutrition per serving

Serving size1 of 4 plates
Calories306 kcal
Carbohydrate38.1 g
Protein34.4 g
Fat3.4 g
Fibre5 g
Sodium655 mg

Allergens and food safety

Fish. Cross-contact with crustaceans and molluscs is possible at shared seafood counters. Raw fish remains raw after contact with lime. Use a supplier able to confirm raw-service and parasite-control handling; freezing does not eliminate all microbial hazards. Maintain at 4 °C or below and serve promptly. Pregnant people, small children, older adults and immunocompromised people should avoid uncooked seafood.

Closing

Result: Raw marine white fish meets lime, ají limo, red onion and coriander, served promptly with camote and choclo.
Key control: Juice the limes immediately before mixing and add the onion late.