Everyday meals · Peru

White Fish Ceviche (Cebiche de Pescado)

Name: White Fish Ceviche (Cebiche de Pescado)
Total time: 40 min
Yield: 6–8
Cuisine: Peru
Ingredients: 4 pounds (1.8 kg) of white fish (mahi mahi is an excellent choice), although most fish will work; juice from about 8 large sour green limes; 3 ají limo peppers, diced; 3 finely-diced rocoto peppers or habanero peppers; Salt to taste; Pepper to taste; 3 large onions, julienned; 1 bunch finely-chopped cilantro; 1 clove garlic, chopped; 3 lettuce leaves per plate; 16–24 corn cobs cut into 2-inch (5 cm) pieces, cooked as usual; 5–6 sweet potatoes, boiled and peeled

Make White Fish Ceviche (Cebiche de Pescado) with a practical ingredient list and a complete, ordered cooking method adapted from Wikibooks Cookbook.

Published October 16, 2026

EST. TOTAL TIME40 min

DIFFICULTYMedium

SERVES6–8

Time and difficulty are editorial estimates; allow extra time for your equipment and experience.

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What you’ll need

Tap an ingredient as you get it ready.

Let’s make it

Step 1
Wash and debone the fish, and cut it into ½ x ½ inch (about 1 x 1 cm) chunks.
Step 2
Season the fish with salt, pepper, ají limo, and rocoto. Marinate the fish for a few minutes to ”cold cook” them; leaving it for too long will "overcook" the fish. You should have enough lime juice to completely cover the fish.
Step 3
Add the onion and mix gently.
Step 4
Serve on a bed of lettuce, and add two pieces of corn on the cob and a portion of sweet potato.

White Fish Ceviche (Cebiche de Pescado)

What you’ll need

Let’s make it

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