Peruvian-Inspired Ceviche with Pisco Citrus Dressing

By AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

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 recipe (gluten free), ready in about 35 minutes, pairs fresh lime juice, pisco brandy, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Serve the ceviche chilled, garnished with the sweet potato slices on the side for a balance of sweet and tangy flavors.