Peruvian ceviche is fresh raw fish cured in lime juice, mixed with red onion, ají amarillo, and cilantro, and served in the citrusy marinade Peruvians call leche de tigre. There is no stove involved in this easy summer appetizer; the acidity in limes does the cooking, which is why the fish has to be the freshest you can find. I grew up eating ceviche on weekends in Guatemala, and while ours leans tomato-sweet, the Peruvian version is the one I make now when the weather turns hot. With this easy recipe, I know I’ll have a refreshing, healthy dish on the table in minutes, ready for any summer BBQ or beach party.

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Peruvian Ceviche: The Perfect Summer Appetizer

I’m starting summer right and trying to eat better. So yesterday, I made ceviche using my recipe based on traditional Peruvian ceviche, a low-carb, low-fat fish recipe perfect for summer. It is my go-to healthy dinner idea that I know everybody loves, especially me!

It is not only one of my favorite appetizers for any hot day but also a summer food idea that is so easy to make. With this simple recipe, you can make Peruvian ceviche in your own kitchen in under 30 minutes. It makes for the best summer dish, light and full of fresh citrus flavors, perfect for a day at the pool or a picnic by the beach.

What is Ceviche or Seviche?

Ceviche (pronounced “seh-vee-cheh”) is a seafood dish made from cubed raw fish or shellfish marinated in lime juice, lemon juice, orange juice, or a mixture of all three. The high amounts of citrus juice “cook” the seafood, making it essential to use high-quality, fresh fish when preparing ceviche.

Ceviche or seviche, is very similar to a seafood cocktail. Bold flavors highlight the simplicity of this low-carb, low-fat recipe. Across Latin America, you will find many versions of this ceviche, like Guatemalan fish ceviche,  a mix of fish and shrimp cocktails with delicious flavors and textures. It is a healthy summer dinner idea perfect as a BBQ appetizer or a low-calorie meal for a pool party.

Fun fact: If you think the Spanish pronunciation is tricky, wait until I tell you about the three different spellings you can come across for this healthy summer recipe: Ceviche, Cebiche, and even Seviche with an S.

Is Peruvian Ceviche Raw?

Yes. The fish never touches heat. Lime juice cures it instead: the acid changes the proteins so the flesh turns firm and opaque, which looks like cooking but isn’t. Traditional Peruvian ceviche only marinates a few minutes, so the center often stays translucent on purpose.

What are the Ingredients for Peruvian Fish Ceviche?

Although not all ceviches are made with seafood, such as ceviche de criadillas (bull testicle ceviche) and even a vegan version like mushroom ceviche, the classic Peruvian ceviche has fish as its main ingredient. Fresh veggies like red onions, ají peppers, and cilantro finish this delicious summer recipe. And since you need to cook all the ingredients in a citrusy marinade called Leche de Tigre, freshly squeezed lime juice is a must!

You typically serve it cold, sometimes over a bed of lettuce leaves or fresh herbs seasoned with salt and pepper. Ingredients vary by region or country, as seviche is popular across many Latin American countries, from Mexico and Guatemala to Peru.

A short ingredient list leaves nowhere for poor quality to hide. I use Misfits Market for fresh produce and pantry staples, which saves me a shopping trip and gives perfectly good food a place in my kitchen instead of the waste bin.

What is Leche de Tigre?

Literally translated as “tiger’s milk”, leche de tigre is the citrus marinade that cures the fish in ceviche, made from lime juice, fish, ají, onion, and garlic blended together. The mix of citrus, chiles, and onions gently “cooks” the raw fish, leaving a milky, flavorful broth behind. That is why you should always eat seviche with a spoon to have a little of everything in each mouthful.

What is the Best Fish for Ceviche?

The best fish for ceviche is a firm, lean, white saltwater fish such as sea bass, grouper, halibut, mahi-mahi, or flounder. I used cod for this Peruvian ceviche recipe, but ask your seafood vendor for suggestions if you are unsure which to pick. Remember that since you don’t actually cook this summer appetizer over heat, you must start with the freshest fish, preferably one that was still swimming in open water last night!

You can also mix it with other flaky fish (in small amounts). Still, I prefer using only a firm or semi-firm fish because the acidic marinade will soften its consistency. This way, when you finish “cooking” this healthy summer food, you don’t end up with a mushy texture.

Ceviche in Peru vs. Mexico vs. Guatemala: What’s the Difference?

Almost every country in Latin America has some spin-off or local version of this refreshing summer dish. Still, they all share the common “cooking” style of marinating fresh fish in lime juice or some citrus mixture, accompanied by freshly sliced/diced veggies.

The short version: Peruvian ceviche is a fresh fish dish cured in lime juice and served in leche de tigre, sharp and clean. Mexican ceviche is a chopped seafood salad with tomato and chiles, closer to a cocktail you eat with chips. Guatemalan ceviche is the outlier of the three, built on a tomato-and-ketchup base with a shot of Worcestershire and eaten with saltine crackers.

Where Did Ceviche Originate?

Ceviche’s roots are older than the limes in it. On Peru’s northern coast, the Moche were curing fish in fermented fruit juice around two thousand years ago. The citrus version most of us know today came later, after the Spanish brought limes and onions to the coast, and it spread from there across the continent. Today, you’ll find a local version in almost every country, and the differences are anything but subtle once you taste them side by side.

Mexican Ceviche: Closer to a Seafood Cocktail

A Mexican ceviche is typically served with chunks of fresh fish and shrimp, with a base of chopped tomatoes, cilantro, and white onions. It usually has hot peppers or hot sauce, almost like a “seafood cocktail.” Usually, this Mexican dish has a slightly more soupy consistency from all the juices and tomato sauce.

Why Peruvian Ceviche Has a Japanese Accent

On the other hand, Peruvian cuisine reflects a strong Japanese influence, also present in their version of ceviche. Fine cuts of fish, a base of sliced red onions, and ají limo peppers give this raw seafood its distinctive taste and heat.

Yes, Guatemalan Ceviche Has Ketchup in It

Guatemalan ceviche is the version I grew up with, and it still surprises people unfamiliar with Guatemalan cuisine. The base is tomato juice and ketchup with a splash of Worcestershire sauce, which sounds wrong until you taste it on a hot afternoon at the coast. It comes in a glass instead of on a plate, typically made with shrimp rather than white fish, and you eat it with saltine crackers.

If Guatemalan ceviche is the one that caught your eye, that tomato-and-ketchup base is really its own thing! Here’s my Guatemalan ceviche recipe if you want to try the chapín (popular nickname for Guatemalans) version.

How to Make Peruvian Fish Ceviche

1. Slice the fish into ½-inch cubes.
2. In a large bowl, add the fish, lime juice, onion, bell pepper, and chili pepper. Mix for 5 minutes so the lime juice slightly cooks the fish.

   

3. Add the olive oil and mix well.
4. Season with salt and pepper to taste.
5. Serve immediately and top with fresh coriander or other fresh herbs like cilantro for garnish.

Tips for Making the Best Peruvian Ceviche

• Add a Little Spice
  Peruvian ceviche usually includes chili or piquillo peppers. You can also use habanero peppers if you like the heat, but don’t add too much, as you do not want to overpower this dish.

• Marinate the Onions
  Like many people, I’m not too fond of the strong taste of raw onions. They can sometimes overpower other flavors, especially in a delicate dish like this one. So the key is to marinate the onions in the lime juice and the fish. The onions taste a lot milder, so they don’t overpower the dish.

• Mix It Up!
  What I love the most about this recipe is that you can easily give it a delicious twist with other seasonal ingredients. Although the main marinate-in-lime concept is the same, adding fresh ingredients like mango and pineapple will be a new experience for your taste buds.

More Ceviche Ideas You Should Try

Ceviche is one of those dishes you make once and then keep tweaking. Different fish, different fruit, different heat. These are the versions that stuck in my rotation.

Salmon and Mango Ceviche with Chipotle Pickled Onions

Salmon and mango ceviche with chipotle-pickled Vidalia onions is a perfect summer dish, so easy, you can make it in minutes. The pickled Vidalia onions give this salmon ceviche a delicious twist.

Tuna and Avocado Ceviche

This tuna and avocado ceviche recipe is so versatile that you can get creative and add other ingredients. They work together so well, with the creamy avocado and the meaty, mild fish flavor of tuna.

Shrimp and Mango Ceviche Stuffed Avocados

Light and refreshing, these stuffed avocados with shrimp and mango ceviche are a real crowd pleaser and ideal for a warm day. Adding sweet mango and putting the ceviche inside the avocado gives this seviche recipe a beautiful presentation.

How to Store Ceviche?

By now, I guess you can guess that this refreshing summer food idea is best served straight away. I wouldn’t recommend making this summer recipe ahead of time since the fish has been soaking in the marinade. The seviche will continue to “cook” and change texture as the citrus juice breaks down the meat.

If you have leftover Peruvian ceviche, pour out as much of the acidic mixture as possible. Then store it in an airtight container and refrigerate for 2 days. Before serving it, add a little lime juice to bring out all the summer flavor again. You can even come up with other easy summer appetizers like tuna and pineapple ceviche tacos. They are so good that I promise you won’t have any leftovers!

Is Ceviche Safe to Eat?

Ceviche is safe when you start with fish fresh enough to eat raw. The acid firms up the fish, but it doesn’t sterilize it, so the quality of what you buy matters more than how long it marinates. Ask for sushi-grade fish, or buy it previously frozen, since freezing is what kills parasites. Keep it cold and eat it the same day you make it. If you’re pregnant or immunocompromised, skip raw fish altogether.

What To Serve with Peruvian Fish Ceviche?

This refreshing Peruvian ceviche makes a fantastic healthy dinner idea, as an appetizer or main dish, for the summer heat. I love to serve it with something salty and crunchy, like plantain chips, tostadas, or flatbread. Traditionally, Peruvian ceviche, or seviche, is served alongside diced and steamed sweet potato and boiled choclo (corn), cancha corn, or Andean-style corn nuts.  

And in my opinion, ceviche and beer is the best summer combo for a hot day. Since this is a Peruvian ceviche recipe, you can enjoy it alongside a Peruvian beer.

Other Summer Recipes You Will Love

• Salpicón de Res: An Easy Guatemalan Recipe
• Low-Carb Greek Yogurt Chicken Salad Lettuce Wraps with Mango
• 5-Minute Avocado and Mango Rice Salad
• 3 Easy Gluten-Free Summer Appetizers
• Simple and Delicious Recipes for a Backyard Summer Party
• 15 Tropical Flavor Popsicle Recipes for a Cool Summer

How Do You Make Your Ceviche?

Ceviche is one of those dishes everyone has an opinion about: Peruvians want it minimal, Mexicans pile on the tomato, and where I grew up, we reached for the ketchup. And because many Latin American countries have their own versions of this fresh fish recipe, I love exploring new ceviche recipes.

I have to say the Peruvian ceviche is one of my favorites. The ingredients’ freshness makes this healthy recipe one of my go-tos every summer. It’s a great addition to any menu, year-round! Tell me in the comments how you make yours and whether you tried it with the ají or played it mild.

Continue to Content

Peruvian Ceviche Recipe: Fresh, Easy & Authentic

Yield: 4

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

An easy summer appetizer full of fresh flavors

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Ingredients

• Two large fillets of fresh cod (about 1 lb.)
• Juice from 3 limes
• ½ red onion, thinly sliced
• ¼ cup of sweet bell pepper, thinly diced
• 1 red chili (ají), thinly diced
• ½ tablespoon olive oil
• Salt and pepper to taste
• Finely chopped fresh cilantro
• Fresh coriander or other fresh herbs
• 1-2 tsp ají amarillo paste (optional, for authentic Peruvian heat)

Instructions

1. Slice the fish into ½ inch cubes.
2. In a large bowl, add the fish, lime juice, onion, bell pepper, and chili pepper. Mix for 5 minutes so that the lime juices will slightly cook the fish.
3. Add the olive oil and mix well.
4. Season with salt and pepper to taste.
5. Serve immediately and top with fresh coriander and cilantro or other herbs for garnish.
   

Notes

• Peruvian ceviche usually includes ají amarillos (use paste if you can't find fresh), chili peppers, or piquillo peppers. You can also use habanero peppers if you like the heat, but don’t add too much, as you do not want to overpower this dish.

• There are three different spellings you can come across for this healthy summer recipe: Ceviche, Cebiche, and even Seviche with an S.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 396Total Fat: 3.9gSaturated Fat: 0.3gCholesterol: 180mgSodium: 390mgCarbohydrates: 5.6gFiber: 0.8gSugar: 2gProtein: 80.6g

This recipe uses estimated serving sizes based on a 2,000-calorie-a-day diet. Nutrition information is provided as an estimate only and may vary depending on ingredients, brands, homemade preparations, ripeness of produce, and serving sizes.

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Paula Bendfeldt-Diaz

Paula Bendfeldt-Díaz is a Guatemalan travel writer, photographer, and founder of Growing Up Bilingual. After spending more than 15 years in the United States, she now lives in Guatemala and shares detailed travel guides, traditional Guatemalan recipes, and cultural insights based on a lifetime of firsthand experience.

Through her writing, Paula helps travelers discover Guatemala beyond the typical tourist route with practical advice, local recommendations, and authentic experiences that connect visitors with the country’s people, culture, and traditions.

Planning a trip to Guatemala? Paula offers personalized Guatemala itinerary planning and trip consultation services tailored to your interests, travel style, and budget. Contact her at [email protected] to learn more.

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