Peruvian-Inspired Ceviche with Pisco Citrus Dressing
A vibrant and zesty Peruvian ceviche featuring fresh fish marinated in a tangy pisco citrus dressing, accented with crisp red onion and cilantro. This latin american-inspired seafood (gluten free) ready in about 35 minutes blends fresh lime juice, pisco brandy, medium, thinly sliced red onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 210 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz fresh firm white fish fillets (such as sea bass or tilapia)
- 1/2 cup fresh lime juice
- 2 tbsp pisco brandy
- 1/2 medium, thinly sliced red onion
- 1/4 cup, chopped fresh cilantro leaves
- 1 small, finely chopped fresh jalapeño
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil
- 1/2 cup, cooked corn kernels (fresh or thawed)
- 1 small, peeled and boiled sweet potato
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Cut 12 oz of fresh firm white fish fillets into 1/2-inch cubes and place in a glass bowl. Pour 1/2 cup fresh lime juice and 2 tbsp pisco brandy over the fish, stirring gently to coat. Cover and refrigerate for 15 minutes until the fish turns opaque and 'cooked' through.
- Step 2: While the fish marinates, boil 1 small peeled sweet potato in salted water for 12-15 minutes until tender, then drain and slice into 1/4-inch thick rounds.
- Step 3: Drain the fish from most of the marinade, reserving about 2 tbsp. Add 1/2 medium thinly sliced red onion, 1/4 cup chopped fresh cilantro leaves, 1 small finely chopped jalapeño, 1 tsp kosher salt, and 1/4 tsp black pepper to the fish. Toss gently.
- Step 4: Drizzle 1 tbsp extra virgin olive oil over the mixture and fold in 1/2 cup cooked corn kernels. Toss once more to combine.
- Step 5: Serve the ceviche chilled, garnished with the sweet potato slices on the side for a balance of sweet and tangy flavors.
Frequently asked questions
How long does Peruvian-Inspired Ceviche with Pisco Citrus Dressing take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Peruvian-Inspired Ceviche with Pisco Citrus Dressing?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Peruvian-Inspired Ceviche with Pisco Citrus Dressing?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Peruvian-Inspired Ceviche with Pisco Citrus Dressing for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Peruvian-Inspired Ceviche with Pisco Citrus Dressing gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
