Peru

Peruvian Ceviche, made with supermarket ingredients

Name: Peruvian Ceviche
Total time: 20 min
Yield: 2
Cuisine: Peru
Ingredients: 300 g skinless white fish fillets; 1/2 small red onion; 120 ml lime juice; 1 tbsp aji amarillo paste; 2 tbsp chopped cilantro; 1/2 tsp salt; 1 small cooked sweet potato

The authentic flavor in three easy steps with what any supermarket sells, in metric, for students and anyone cooking far from home (serves 2).

20 min2 to wash

3 lazy steps

1
Thinly slice the red onion and cut the fresh white fish into bite-sized cubes.
2
Toss the fish, onion, lime juice, aji amarillo paste, and salt in a bowl, then chill in the fridge for 15 minutes.
3
Fold in chopped cilantro and serve cold with sliced cooked sweet potato.

How it's eaten in Peru

In Peru, ceviche is served accompanied by thick slices of sweet potato, choclo (giant white corn), and crunchy cancha (toasted corn kernels).

Ingredients (serves 2)

skinless white fish fillets300 g
Swap: 300 g pre-cooked bay shrimp（no raw fish prep）
red onion1/2 small
lime juice120 ml
aji amarillo paste1 tbsp
Swap: 1 tbsp chili garlic sauce（readily available）
chopped cilantro2 tbsp
salt1/2 tsp
cooked sweet potato1 small

Authentic ingredients in Peru

sea bass or flounder300 g
fresh lime juice120 ml
red onion1/2 small
aji amarillo paste1 tbsp
limo chili1
fresh cilantro2 tbsp
salt1 tsp
boiled sweet potato1
cooked choclo120 ml

Optional authentic touch
Peruvian ceviche is marinated for only a few minutes to preserve the delicate raw texture of the fresh fish rather than overnight.

Wherever you live: Japan, Europe or anywhere else

Lazy Recipe adapts the ingredients to the supermarkets where you live. Type a dish, snap a photo of it or your fridge, and get 3 lazy steps for your servings and diet, with read-aloud and timers in Cook Mode.

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