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Featured Spices
1 pound pre-frozen lingcod, rockfish or other lean white fish (or use very fresh, high quality fish)
juice from 3 limes
1 ear corn, husked and kernels sliced off
1 small – medium potato
1 sweet potato
1 small red onion, thinly sliced
1 aji panca whole chile, reconstituted
3 tablespoons cilantro, chopped
corn nuts, cancha, or tostado
salt and pepper to taste

Ceviche is a very fresh flavor experience with marinated fish, the zest of lime juice and chile spice. The traditional recipe for Peruvian Ceviche calls for very spicy aji limo peppers. In our recipe we offer an alternative to this “urgently bathe mouth in milk” hot pepper; we recommend trying this recipe with aji panca chile peppers instead, which have a lower heat, high flavor and smoky sweetness.

Note: while ceviche is traditionally made with fresh fish (and freshness matters to us), we care more about your health and overall great experience with food. Since not all fresh fish sources can be vetted for safety, we are using frozen fish in our recipe. If you have a trusted source of fresh fish, we would absolutely recommend you use fresh.

Getting started

Cover the dried chile in boiling water, then turn off heat and let soak until soft (about 20 – 30 minutes). Remove softened chile from the water and thinly slice or dice.

Cut the potatoes into large cubes.

Into a saucepan, place the cubed potatoes and cover with water. Bring to a boil and then turn down the heat. Allow potatoes to simmer until tender (about 15 minutes). Drain the potatoes and set them aside to cool.

To thaw frozen fish filets, seal fish in a plastic bag. Fill a large bowl with hot water and submerge the sealed fish into water. Place a small bowl on top of the fish to keep the bag submerged. Allow the fish to sit in water for about 5 minutes, or just until soft and bendy.

Cut the fish into bite size chunks.
Juice the limes and set juice aside.
Cut the cooled potato chunks into slices and set aside for later.

Cut the onion into thin slices. Place your onion slices into a bowl of warm water and allow them to sit for 10 minutes, then drain the onion.

Into a medium bowl, add the following:
fish cubes
lime juice
corn kernels
sprinkle of salt
pepper to taste

Cover and refrigerate for 30 minutes to 2 hours.

Add the cilantro and mix well. Serve in a bowl, inside fresh lettuce cups, or over warmed tortilla. Garnish with potato slices and corn nuts. For extra flavor, and you can substitute the potatoes in this recipe with Peruvian Roasted Potatoes.

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