Ceviche Classic Peruvian

by Editorial Staff

Ceviche is a Latin American dish that has gained great popularity in the world of international cuisine. Most of the countries that value this drug the most are Peru, Bolivia, Ecuador, Argentina, and Chile, and its origin is believed to be Peruvian. Through expansion and fame, ceviches were created for just about anything.

Summary

Prep Time	15 mins
Total Time	45 mins
Course	Salad
Cuisine	Peruvian

Ingredients

fillet of any white marine low-bone fish – 700 grams;
red onion – 1 pc.;
lime juice – 240 grams (about 8 limes);
garlic – 3 cloves;
hot pepper – 1 pc .;
cilantro – 15 grams;
salt to taste;

Instructions

Separate the fish fillet from the skin and bones, and cut into 1 cm cubes. In a bowl, mix the chopped fish with finely chopped garlic, pepper, cilantro, and lime juice. Salt, cover the bowl with cling film, and send it to the refrigerator for 30 minutes.
Cut the red onion into thin half-rings and place in a bowl of cold salted water.
Drain the fish slices, add the red onion, and stir. Place the fish on the lettuce in the center of the plate. Serve with boiled sweet potatoes or corn.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.