Lima ceviche is the Pacific-coast dish of raw white fish cured in lime juice for 5 minutes, dressed with red onion, aji limo, salt, served with sweet potato and choclo (Andean corn).

Pre-Inca Moche coastal cooks marinated fish in tumbo passionfruit for centuries. Spanish citrus from 1532 replaced tumbo; Japanese Nikkei technique from 1899 shortened the marinade to 5 minutes, abandoning the Mexican-style long cure. Ceviche became Peru's national dish; June 28 is the national day since 2008.

Where to eat Ceviche in Lima

5 editor picks for Ceviche in Lima, ranked by editorial score. All Lima signature dishes · Ceviche across every city.

Make it at home

Serves Serves 420 minEasy

Ingredients

  • 600g sashimi-grade white fish (corvina, lenguado, or sea bass), cut in 2cm cubes
  • 10 limes (Peruvian limon de pica or key lime), juiced
  • 1 red onion, sliced thin
  • 1 aji limo or habanero chile, deseeded and minced
  • 2 tbsp coriander leaves, chopped
  • Sea salt to taste
  • 2 sweet potatoes (camote), boiled and sliced
  • 1 large corn cob (choclo), boiled and cut in rounds

Method

  1. Salt the fish lightly and let stand 2 minutes.
  2. In a glass bowl, combine fish, lime juice, minced aji limo and 1 tsp salt. Stir gently to coat.
  3. Let cure 5 minutes only; the fish should turn opaque on the outside, remain tender inside.
  4. Add red onion and coriander, stir once.
  5. Plate immediately. Serve sweet potato slices and corn alongside.
  6. Pour the marinade (leche de tigre) into small glasses for sipping.

Editor tip. Use the freshest fish you can find; over-cured ceviche turns rubbery in 15 minutes. Lime, not lemon.

Common allergens: Fish, Shellfish.