PeruvianMedium · Cold
Dawn-Caught Fish Ceviche
Bright and briny Peruvian-style ceviche with a sharp lime cure, raw yellow onion bite, and a kick of cayenne. Served alongside sweet potato and corn.
Prep
20 min
Cook
15 min
Rest
10 min
Total
45 min
Method
Prep the Fish
1
Rinse the cod fillets under cold water and pat completely dry with paper towels. Cut into 1-inch cubes, removing any remaining bones or skin.
2
Place the cubed cod in a non-reactive glass or ceramic bowl.
Make the Lime Cure
3
Juice all the limes to measure 1 cup of fresh juice. Pour over the cubed cod.
5
Cover and refrigerate for exactly 10 minutes. The lime will gently cook the fish — do not exceed 12 minutes or it will toughen.
Prepare the Aromatics
6
Thinly slice the yellow onion into half-moons. Place in a strainer and rinse under cold water to tame the bite — this takes the harsh edge off while keeping the crunch.
7
Mince the garlic cloves finely.
8
Rough chop the cilantro, including tender stems.
9
Slice the red chili into thin rings.
Finish the Ceviche
10
Drain the excess lime cure from the fish — this becomes your leche de tigre, perfect for spooning over the finished dish.
Prepare Accompaniments
13
Peel and slice the sweet potatoes. Boil in salted water until tender, about 15 minutes. Drain and keep warm.
14
Blanch the corn kernels in boiling water for 3 minutes. Drain and refresh under cold water to preserve color.
Plate and Serve
16
Spoon the finished ceviche into chilled shallow bowls.
17
Arrange sweet potato slices and corn kernels alongside.
18
Drizzle any remaining leche de tigre over the top and serve immediately with crusty bread or tortilla.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -5
Calories
274
per serving
High in protein · 25gLow sugar · 10gLow saturated fat · 1g
Protein
25g
Carbs
36g
Fat
6g
Sat. fat
1g
Fiber
9g
Sugar
10g
Sodium
1423mg
Gluten FreeDairy FreePescatarianLow Saturated FatWhole30Heart HealthyDiabetes FriendlyWeight ManagementLow SodiumHigh ProteinLow Processed FoodWhole FoodPaleo
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 73% ingredient coverage
kg CO2e
≥0.3
per serving
Corn kernels drives 38% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
8
Sour
1
Bitter
4
Spicy
Textures
TenderCrispCreamyFirm
Aromas
CitrusHerbalBrinyPungentEarthy
Safety & Storage
High Risk Population
This dish contains raw fish. Pregnant women, young children, elderly individuals, and immunocompromised persons should avoid consuming raw or undercooked seafood due to risk of foodborne illness.
Handling
Use dedicated cutting boards and utensils for raw fish. Avoid any contact between raw cod and ready-to-eat foods like avocado slices and sweet potato.
Cross Contamination
Rinse all prep surfaces, knives, and bowls thoroughly after handling raw cod. Consider using separate colored cutting boards to distinguish raw seafood prep areas.
Temperature
Keep fish refrigerated at 40°F (4°C) or below until ready to use. Do not allow fish to sit at room temperature for more than 15 minutes during prep.
Shelf Life
Ceviche is best consumed immediately after preparation. If storing, keep no longer than 24 hours refrigerated in an airtight container. The acid from lime juice slows but does not stop bacterial growth.
Storage
Store raw cod on the lowest refrigerator shelf on a plate or container to prevent drippage onto other foods. Store finished ceviche separately from other dishes.
Pro Tips
Technique
Rinse your sliced onion under cold water for at least 30 seconds — this tames the sharpness while keeping that essential crunch that makes every bite interesting.
Do not set a timer and walk away. Ten minutes is not a suggestion — it is the exact moment when the lime proteins change the fish without turning it rubbery. I learned this with a stopwatch my mother gave me at fourteen.
Substitution
Sea bass or halibut work beautifully here if you cannot find fresh cod, but whatever you choose, trust your nose — if it smells like the sea, it will taste like the sea.
Time Saver
Juice all your limes the moment you start, then refrigerate the juice while you prep the aromatics — cold lime cure hits harder and tastes brighter.
From the chef
Good ceviche is a matter of seconds, not minutes. The cod goes into the lime juice clean and cold, cut to uniform cubes so every piece cures at the same rate. Ten minutes — not twelve, not fifteen. The acid gently firms the fish to the edge of opaque while the cayenne and raw onion bite build in the leche de tigre. That cure liquid pooling at the bottom is not waste; it is the dish. Spoon it over everything. Cilantro and fresh chili go in last, so their brightness has not had time to dull. Serve it sharp, cold, and exactly as it is.
TagsCitrus CuredFreshBrightNo CookLimeBrinyPeruvian ClassicDairy FreeGluten Free
AllergensFish
Source: generated · June 10, 2026