Peruvian-Style Ceviche with Pisco Citrus Dressing

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

A bright, tangy Peruvian ceviche marinated in fresh lime juice and complemented by a zesty Pisco citrus dressing, showcasing authentic flavors from Chef Diego Muñoz's inspiration. This Latin American-inspired seafood recipe, ready in about 25 minutes, pairs fresh lime juice, red onion, fresh cilantro leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Ingredients

• 1 lb fresh firm white fish fillets (such as sea bass or tilapia)
• 1 cup fresh lime juice
• 1 medium, thinly sliced red onion
• 1/4 cup, chopped fresh cilantro leaves
• 2 tbsp fresh Pisco
• 2 tbsp orange juice
• 1 small, minced fresh jalapeño
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup, cooked corn kernels
• 1 medium, boiled and sliced sweet potato

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Cut 1 lb fresh firm white fish fillets into 1/2-inch cubes and place in a glass bowl. Pour 1 cup fresh lime juice over the fish, ensuring it is fully submerged, and marinate in the refrigerator for 15 minutes until the fish turns opaque.
2. Step 2: While the fish marinates, thinly slice 1 medium red onion and soak in cold water for 5 minutes to mellow its sharpness, then drain.
3. Step 3: In a small bowl, whisk together 2 tbsp fresh Pisco, 2 tbsp orange juice, 1 small minced fresh jalapeño, 1 tsp salt, and 1/2 tsp black pepper to create the Pisco citrus dressing.
4. Step 4: Drain the marinated fish from most of the lime juice, then gently toss with the sliced red onion, 1/4 cup chopped fresh cilantro leaves, and the Pisco citrus dressing until well combined.
5. Step 5: Serve the ceviche chilled on a platter, garnished with 1/2 cup cooked corn kernels and slices of 1 boiled medium sweet potato to balance the acidity and add texture.