Fish & Sea
Ceviche peruano – fish with lime and aji
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Classic motif of the Peruvian coast in a careful domestic version.
Timing
- Preparation: 25 min.
- Cooking/Baking: none
- Rest/Cool: Marinate for 5-8 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 235 kcal
- Protein
- ≈ 29.9 g
- Carbohydrates
- ≈ 20.5 g
- Fat
- ≈ 2.1 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 600 g of fish specifically suitable for raw consumption and properly parasite-controlled from a reliable supplier · ≈ 600 g · Assumed quantity / reference product
Dorsch/Kabeljau, roh (T204100) - 140 ml freshly squeezed lime juice · ≈ 140 g · Assumed quantity / reference product
Limettensaft (F602600) - 1 red onion (120 g) · ≈ 120 g · Assumed quantity / reference product
Speisezwiebel roh (G480100) - 1-2 tsp Ají amarillo paste (10-20 g) · ≈ 15 g · Assumed quantity / reference product
Aji paste comparison: pepper/paprika/water 80/10/10 (MODEL:AJI) - 1 small clove of garlic · ≈ 3 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 10 g coriander · ≈ 10 g · Assumed quantity / reference product
Petersilienblatt roh (G250100) - 1 cooked corn cob (200 g corn) · ≈ 200 g · Assumed quantity / reference product
Mais gekocht (C341032) - 300 g cooked sweet potato · ≈ 300 g · Assumed quantity / reference product
Batate/Süßkartoffel, gekocht (K420132)
Not included in the base calculation
- 5 g ginger optional · Optional ingredient or inedible equipment
- Salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g of fish specifically suitable for raw consumption and properly parasite-controlled from a reliable supplier
- 140 ml freshly squeezed lime juice
- 1 red onion (120 g)
- 1-2 tsp Ají amarillo paste (10-20 g)
- 1 small clove of garlic
- 5 g ginger optional
- 10 g coriander
- Salt
- 1 cooked corn cob (200 g corn)
- 300 g cooked sweet potato
Instructions
- Before purchasing from the fishmonger, expressly clarify that the fish is intended for raw consumption and that the necessary parasite checks have been carried out; Store continuously cooled and hygienically separated.
- Lay out the already cooked corn and cooked sweet potato and let them cool if necessary. Cut the onion into very thin strips, optionally soften briefly in cold water.
- Shortly before serving, cut the fish into even 2 cm cubes, place in a cooled bowl and season with salt.
- Mix lime juice with ají paste and finely grated garlic and, if desired, finely grated ginger; Pour over the fish and turn carefully. Allow to sit refrigerated for 5-8 minutes.
- Fold in the onion and chopped coriander; Serve immediately with corn and sweet potato.
Tips
- Less marinating time protects texture; the acid does not replace hygienic safety.
- Food Safety: IMPORTANT: Lime juice does not reliably kill pathogens/parasites. Do not recommend raw fish variants for pregnant women, immunocompromised people and other risk groups. Do not prepare the recipe raw without a safe source of fish; Instead, serve fish cooked specifically as another dish.
- Technology: Germany: Order suitable fish from a qualified dealer specifically for raw consumption; Ají amarillo in the Latin trade, replacement with other chili is a different house variant.
