Peruvian-Style Ceviche with Lime and Cilantro

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 15 minutes pairs fresh lime juice, small, thinly sliced red onion, chopped 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 a quick salad or grain on the side. 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.

Prep: 15 min Serves 4 Latin American cuisine 220 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Peruvian-Style Ceviche with Lime and Cilantro take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Peruvian-Style Ceviche with Lime and Cilantro?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lime juice from drying out.

Can I substitute ingredients in Peruvian-Style Ceviche with Lime and Cilantro?

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-Style Ceviche with Lime and Cilantro for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Style Ceviche with Lime and Cilantro 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.

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