Mouth-watering Peruvian Ceviche Recipe: Easy and Delicious!

My dear friends, I am pleased to present to you a dish that has won the hearts of many food lovers all over the world – the delicious Peruvian Ceviche with Pickled Red Onions! This dish is an exquisite combination of fresh seafood, tangy lime juice, and a unique mixture of spices that is sure to tantalize your taste buds. Originating from the coastal regions of Peru, this dish has quickly become one of the most popular items on menus across the globe.

As a chef who specializes in South American cuisine, I can assure you that this recipe is a true work of art. It is guaranteed to be a hit at any gathering or event where it is served. The process of preparing this delicacy may seem intimidating at first, but with my step-by-step instructions, you will become an expert in no time.

So get ready to surprise your family and friends with this exotic and flavorful recipe. I encourage you to embrace your inner foodie and join me on this culinary adventure!

Why You’ll Love This Recipe

Peruvian Ceviche With Pickled Red Onions
Peruvian Ceviche With Pickled Red Onions

Dear readers,

I am delighted to introduce you to this delectable Peruvian Ceviche with Pickled Red Onions recipe. Trust me; it is a recipe that will have you scraping your plate for more! Here are a few reasons why you’ll love it!

Firstly, the dish is light and refreshing, perfect for a hot summer day, and healthy as well. It is an excellent option if you’re watching your calories without sacrificing flavor. This Ceviche uses white fish that is lightly cured in lime juice mixed with spices such as cumin seed and dried oregano giving it a tangy, slightly spicy flavor that will wake up your taste buds.

Secondly, it is easy to make, requiring only a few simple ingredients found in most kitchens or supermarkets. You don’t need to spend hours slaving away in the kitchen for this dish. Just dice up the fish, mix it with some fresh lime juice and spices, add the pickled red onions on top, and voila! Delicious Peruvian Ceviche ready in no time.

Thirdly, this dish has versatility. You can customize the recipe according to your preferences. Want a vegetarian option? Replace the fish with diced avocado or use cooked shrimp instead of raw fish. For those who love spice, add extra chilies or use hot sauce on top. And for those who enjoy crunchy texture in their food, serve it with some tortilla chips.

Lastly, this recipe offers an opportunity to impress your guests at your dinner table by serving them traditional Peruvian cuisine prepared to perfection right in your own home.

In conclusion, Peruvian Ceviche with Pickled Red Onions is an ideal option if you’re looking for something tasty yet uncomplicated – healthy yet flavorful – customizable yet authentic! Give it a try, and I guarantee that you won’t be disappointed!

Ingredient List

 A burst of refreshing flavors in every bite!
A burst of refreshing flavors in every bite!

Ingredients for Peruvian Ceviche with Pickled Red Onions Recipe

For the Ceviche:

  • 1 lb. fresh white fish, such as grouper, skinless and boneless, cut into 1/4 inch dice
  • 1 red onion, diced
  • 1 large chile pepper, thinly sliced
  • Sea salt
  • 1 cup freshly squeezed lime juice (about 5 limes)
  • 2 teaspoons roughly chopped fresh ginger
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cumin seed
  • 1/2 teaspoon cracked black pepper

For the Pickled Red Onions:

  • 2 red onions, thinly sliced
  • 1 cup white vinegar
  • 1 teaspoon sugar
  • 1 teaspoon sea salt

For the Salsa Criolla:

  • 2 red onions, thinly sliced
  • 1 bell pepper, seeded and cut into thin strips
  • Juice of 3 limes (about ⅓ cup)
  • Sea salt to taste

To Serve:

  • Avocado slices
  • Tortilla chips

The Recipe How-To

 The tangy aroma of pickled onions perfectly complements the zesty ceviche.
The tangy aroma of pickled onions perfectly complements the zesty ceviche.


  • 1 pound of skinless boneless white fish, cut into 1/4 inch dice
  • 1 large red onion, diced
  • 1 Peruvian chili pepper (aji), finely chopped
  • 2 teaspoons of sea salt
  • 1 cup of freshly squeezed lime juice
  • 3 garlic cloves, minced
  • 2 tablespoons of fresh ginger, minced
  • 1 teaspoon of dried oregano
  • 1 teaspoon of cumin seed, crushed
  • 1 teaspoon of cracked black pepper


  1. In a large mixing bowl, combine the fish, red onion, and Peruvian chili pepper.
  2. Add the lime juice and stir to combine. Allow this mixture to marinate for about one minute to two minutes.
  3. Add the garlic, ginger, oregano, cumin seed and cracked black pepper to the mixture, stirring everything together well.
  4. Add the sea salt and taste the marinade. Adjust seasoning as needed.
  5. Cover and refrigerate for at least one hour or overnight.
  6. Serve the ceviche cold in bowls along with some crispy tortilla chips and sliced avocados on top.

Enjoy this delicious ceviche recipe as a refreshing appetizer or light meal!

Substitutions and Variations

 A perfect appetizer for a hot summer day!
A perfect appetizer for a hot summer day!

Dearest readers, if you find yourself lacking some key ingredients for this delightful Peruvian Ceviche recipe, fret not! I shall offer some helpful suggestions for substitutions and variations that will surely make your taste buds sing.

Firstly, if you cannot find fresh ginger, a bit of ground ginger will suffice. However, do keep in mind that the taste may differ slightly from what is intended with fresh ginger. Additionally, the recipe calls for grouper as the fish of choice, but any firm white fish such as tilapia or sea bass can be used as a substitute.

For those who are vegetarian or allergic to seafood, fear not – there are still delightful options for you to try. Instead of fish, diced avocado or cooked quinoa can be added to this recipe. The vibrant colors of the pickled red onions pair marvelously with the green tones of the avocado.

Now onto the salsa criolla – traditionally made with only red onion and lime juice, feel free to add other veggies to mix it up. For example, a bell pepper or cucumber would add an extra crunch factor to the dish. For those who crave heat, use hot sauce instead of red chile.

Lastly, let us talk about serving options. Although tortilla chips are a staple in most ceviche dishes in America, using sliced vegetables like jicama or watermelon radish will bring an unexpected twist of flavor and cut down on carb intake.

Remember my dearest readers, cooking is all about experimentation and creating dishes that satisfy your cravings and preferences.

Serving and Pairing

 Savor the taste of Peru with this authentic recipe.
Savor the taste of Peru with this authentic recipe.

As someone who adores Peruvian cuisine, I can say that ceviche is a dish that’s meant to be shared with friends and family. It’s light, refreshing, and perfect for a hot summer day. When it comes to serving this particular recipe, I recommend plating the ceviche onto small bowls or margarita glasses for an eye-catching presentation.

As for pairing, you can’t go wrong with some light and crispy tortilla chips or freshly sliced avocado to complement the seafood’s flavors. If you’re in the mood for something more substantial, try serving it alongside a side salad or some white rice.

Those who wish to stick with traditional Peruvian accompaniments can opt for salsa criolla, a sweet and tangy onion salad that pairs perfectly with the fresh lime juice in the ceviche. You may also add a sprinkle of chopped cilantro on top of the dish for added flavor.

To add a bit of heat, some diners like using hot sauce as a condiment. Overall, the versatility of Peruvian ceviche makes it easy to incorporate into any meal prepping plan or potluck spread, making it a hit at any gathering!

Make-Ahead, Storing and Reheating

 The perfect balance of acidity, saltiness, and spiciness.
The perfect balance of acidity, saltiness, and spiciness.

Dearest Readers,

While Peruvian ceviche is most enjoyable when freshly prepared, it is possible to make-ahead, store, and reheat if needed. However, it’s important to note that as the dish ages, it loses its freshness and texture.

If you want to prepare the ceviche ahead of time, I recommend leaving the fish in the marinade no longer than 30 minutes before transferring it into an airtight container or covered with a plastic wrap. Store in the refrigerator for no more than 2 hours before serving.

In terms of reheating Peruvian ceviche, it’s best kept cold. If necessary sprinkle some extra ice over the top to ensure that it’s kept at a chilled temperature.

I also advise against storing with tortilla chips, as these can turn soggy and unappealing after a short period of time. Instead, store these separately and serve them alongside the ceviche when ready to eat.

Remember this dish is meant to be enjoyed when fresh, so try not to let it sit for too long before consuming.

Yours Truly,


Tips for Perfect Results

 Fresh and colorful ingredients make this dish a feast for the eyes as well as the taste buds.
Fresh and colorful ingredients make this dish a feast for the eyes as well as the taste buds.

When it comes to making Peruvian ceviche with pickled red onions, there are a few tricks to achieving the perfect dish. Here are some tips that I recommend you follow for the best results:

1. Use the freshest ingredients possible: The quality of ingredients that you use can significantly impact the taste and texture of your ceviche. Make sure to buy fresh fish and seafood from a reputable source, as well as fresh limes, herbs, and vegetables.

2. Cut your fish into uniform pieces: When preparing your fish for ceviche, ensure that each piece is cut into uniform sizes. This will help to ensure that all pieces cook evenly when marinated in lime juice.

3. Marinate the fish for the right amount of time: To achieve the perfect texture, allow your fish to marinate in lime juice for at least 20 minutes but no longer than 30 minutes. Over-marinated fish can become mushy and unappetizing.

4. Pickling the red onions is critical for the recipe: Pickled red onions add beautiful color and tangy flavor to your ceviche. So don’t skip this step! Prepare them ahead of time so they have plenty of time to soak up the pickling solution before serving.

5. Serve with tortilla chips or sliced avocado: Many people prefer their ceviche served with tortilla chips or sliced avocado instead of rice. It adds a nice crunch to the seafood and brings out a unique burst of flavor.

By following these tips, you’ll be well on your way to creating an authentic Peruvian ceviche with delicious pickled red onions right at home!


As one prepares this delectable Peruvian Ceviche with Pickled Red Onions recipe, questions may arise regarding the ingredients, measurements, and other instructions. In this section, we answer some frequently asked questions to help ensure that you’ll have a successful outcome with your Peruvian Ceviche dish. Take note of these helpful tips and recommendations to address any concerns or uncertainties you may have as you create this flavorful recipe.

What is the secret of Peruvian Ceviche?

In the past, ceviche was made with raw fish, salt, and chili peppers. But the modern Peruvian shrimp ceviche comes with a unique twist – the use of a specific lime variety that’s different from the usual ones used in ceviche. Chefs in Peru prefer Limon Sutil, which is smaller than Mexican limes but larger than key lime, for its distinct flavor.

Why is Peruvian Ceviche different?

Ceviche varies in its ingredients based on regional cultures. Mexican ceviche often incorporates numerous fresh ingredients such as jalapeño, cilantro, and tomatoes for a flavor explosion. In contrast, the traditional Peruvian ceviche keeps it simple with onion, aji pepper, and occasionally choclo, a type of Andean white corn.

What does Peruvian Ceviche have in it?

Let’s take a moment to recall the key components in our delicious Peruvian ceviche. Can you recall the ingredients? That’s right, we have succulent cubes of uncooked white fish, coupled with lively bursts of lime, spicy aji, pungent red onion, a sprinkle of salt and lastly, the refreshing flavor of cilantro.

How to use pickled red onions?

Enhance your favorite deli sandwich, burger, or BBQ sandwich with a burst of flavor by adding pickled red onions. These tangy onions are particularly delicious on fish tacos and carnitas tacos. Elevate your mayo-based salads, such as egg and potato salads or even deviled eggs, with chopped pickled red onions as a topping.

Bottom Line

In conclusion, this Peruvian ceviche recipe with pickled red onions is a must-try dish for anyone who loves seafood and bold flavors. With its tangy, citrusy notes and spicy kick, this dish is perfect on its own or as a starter for a larger meal. By following the steps outlined in this article, you’ll be able to make an authentic Peruvian ceviche that will impress your friends and family. Don’t be intimidated by the list of ingredients – once you have them all on hand, the recipe comes together quickly and easily. So why not give it a try? Your taste buds will thank you!

Peruvian Ceviche With Pickled Red Onions

Peruvian Ceviche With Pickled Red Onions Recipe

This recipe comes from Ciudad in downtown Los Angeles. The onions need to pickle for a day, so plan ahead before making this. This recipe calls for halibut, but you can use any firm white fish. It also uses aji amarillo chilies, but jalapeno peppers can be substituted if need be.
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Prep Time 1 hr
Cook Time 10 mins
Course Appetizer
Cuisine Peruvian
Calories 300.1 kcal


For the pickled red onions

  • 1/2 lb red onion, thinly sliced
  • 1/2 cup white vinegar
  • 1/2 teaspoon black pepper, cracked
  • 1/2 teaspoon cumin seed, roughly chopped
  • 1/2 teaspoon dried oregano
  • 2 garlic cloves, sliced
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 1 small beet, trimmed peeled and cut into 8 wedges

For the ceviche

  • 1 lb halibut, skinless boneless and cut into 1/4 inch dice (or other firm white ocean fish)
  • 1 cup fresh lime juice
  • 1/2 red onion, finely diced
  • 1 aji amarillo chile, seeds removed and minced
  • 1/2-1 jalapeno pepper, seeds removed and finely diced
  • 1/2 inch piece fresh ginger, peeled and grated
  • 1/4 cup extra virgin olive oil
  • 1/2 bunch cilantro, finely chopped
  • 1 1/2 teaspoons aji amarillo chili paste
  • salt, to taste
  • plantain chips or tortilla chips, for garnish
  • 1/3 cup pickled red onions, more as desired, for garnish
  • avocado, sliced for garnish


  • The day before making the ceviche, place sliced onions in a medium saucepan and cover with water; bring to a boil, remove from heat, then strain onions and set aside.
  • In the saucepan, combine vinegar, black pepper, cumin seeds, oregano, garlic, sugar, salt and beet; bring to a boil, reduce heat and simmer 7 minutes.
  • Add the onions and simmer an additional 7 minutes.
  • Place mixture in a covered container and refrigerate at least one day.
  • This makes more than is needed for the ceviche, but the pickled onions can kept up to a month, in the refrigerator, and used in other dishes, like salad, and as a garnish.
  • To make the ceviche, place fish in a large glass or other nonreactive bowl; cover with lime juice and allow to marinate for about 20 minutes, stirring occasionally.
  • Drain fish, but reserve 1/4 cup of the lime juice.
  • To the fish, add the onion, chile peppers, ginger, oil, cilantro and chile paste; stir in the reserved lime juice.
  • Chill thoroughly (I chill overnight).
  • Drain ceviche and season to taste with salt.
  • Serve in a chilled martini glass, if desired, and garnish with plantain chips or tortilla chips, pickled red onions, and slices of avocado.

Add Your Own Notes


Serving: 348gCalories: 300.1kcalCarbohydrates: 18.6gProtein: 22.8gFat: 15.3gSaturated Fat: 2.2gCholesterol: 55.6mgSodium: 532mgFiber: 2.2gSugar: 9g
Keyword < 4 Hours, Halibut, One-Dish Meal, Peruvian, South American
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.