Delicious peruvian meals that you can make at home.

Ceviche is a seafood dish popular in the coastal regions of Latin America. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers. Additional seasonings, such as chopped onions, salt, and cilantro, may also be added. Ceviche is usually accompanied by side dishes that complement its flavors, such as sweet potato, lettuce and corn.



  • 2 1⁄4 lbs sole fillets or 2 1⁄4 lbs any tender white fish
  • 8 to 10 key limes, juice of, freshly squeezed
  • 5 finely chopped fresh chili peppers
  • Salt and Pepper
  • 1 1⁄2 tablespoons chopped cilantro
  • 3 – 5 cloves crushed garlic
  • 3 leaves lettuce
  • 3 yellow sweet potatoes
  • Corn (Maiz)
  • 1 fresh chili pepper, cut in thin slices for decoration


  • Boil sliced corn with a few anise seeds.
  • Boil sweet potatoes, peel and cut into slices 1 inch (2 cm) thick.
  • Wash fish with water and salt. Cut in squares 1/2 inch thick.
  • Slice onion thinly, add salt.
  • Cut chili in halves, seeded and deveined.
  • Place fish on serving dish and season with crushed garlic and salt. Add finely chopped chili, key lime juice, pepper and chopped cilantro. Let set for 10 minutes (taste juice to check hotness). Place onions over fish.
  • Decorate the platter with the slices of corn (corn cut in 8 slices), chili, sweet potato and leaves of lettuce.