Peruvian-Style Ceviche with Lime and Cilantro

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

Fresh fish marinated in bright lime juice with onions, cilantro, and a hint of chili, creating a classic tangy and refreshing Peruvian ceviche. This Latin American-inspired seafood recipe (gluten free), ready in about 15 minutes, pairs fresh lime juice, red onion, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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

• 1 lb, cut into 1/2-inch cubes fresh white fish fillet (like sea bass or tilapia)
• 1 cup fresh lime juice
• 1 small, thinly sliced red onion
• 1/2 cup chopped fresh cilantro
• 1 small, seeded and minced fresh jalapeño
• 1 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cooked, for garnish corn kernels
• 1 medium, boiled and sliced, for serving 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: Place 1 lb fresh white fish cut into 1/2-inch cubes in a glass or ceramic bowl. Pour over 1 cup fresh lime juice ensuring the fish is fully submerged.
2. Step 2: Add 1 small thinly sliced red onion, 1/2 cup chopped fresh cilantro, 1 small minced jalapeño (seeded), 1 tsp salt, and 1/4 tsp black pepper. Stir gently to combine.
3. Step 3: Cover the bowl and refrigerate for 20-25 minutes, stirring once halfway through, until the fish turns opaque and is 'cooked' by the lime juice.
4. Step 4: Serve chilled ceviche garnished with 1/2 cup cooked corn kernels and accompanied by slices of 1 medium boiled sweet potato on the side.