Yield: 4 servings


For the Ceviche:

  • 1Lb white fish fillets (halibut, cod, rock cod, etc.)
  • ½ cup fresh limes or key lime juice 
  • 1 aji Amarillo, rib and seeds removed and diced small.
  • 1 aji limo pepper, diced small. 
  • 2 teaspoons finely chopped cilantro leaves 
  • 1 teaspoon finely chopped celery
  • 2 cloves of garlic
  • ½ teaspoon fresh ginger (Optional)
  • Salt and pepper
  • 1 red onion, cut in half lengthwise and sliced thin.
  • 1 sweet potato, sliced into 1/4-inch rounds.
  • 2 Peruvian corns – Choclo 

For the Choclo:

  • 2 Peruvian Corns or Choclos
  • 1 TBSP white sugar
  • ½ tsp. Anise seeds 
  • ½ lime  
Categories: , Tags: , ,


Preparation for the Choclo:

  • Place the corn, sugar, and anise in a pot with water to cover the corns. Let it cook for about 20 minutes. When done, turn off stove, squeeze lime, stir and keep the choclo in the water until ready to use.

Preparation for the Ceviche:

  1. Cut the fish into ¾ to 1-inch cubes; place in a cold bowl and season with sea salt.
  2. In a separate bowl, combine a couple of small ice cubes, key lime juice, Peruvian aji Amarillo, aji limo, garlic, celery, ginger, and cilantro. Add salt and pepper to taste. Now it’s time to add the fish.
  3. Next, rinse the sliced onion in abundant cold water with salt. Strain and add it to the ceviche.
  4. Serve in a shallow bowl with boiled Peruvian corn and boiled sweet potato slices and Peruvian popcorn (canchita).

Note: This dish is ideal with a Pisco Sour. Salud!