Sardine Ceviche

by Editorial Staff

The Peruvian dish ceviche, unlike other folk Peruvian dishes, has been known here for a long time. To such an extent that it lost its original meaning, under the name of sitting in a restaurant, you can only use a sauce sour enough to suspect lime juice in the recipe. Meanwhile, a real ceviche has the basic characteristics that make it exactly what you need, and not a fantasy on the topic.

Summary

Prep Time	15 mins
Course	Salad
Cuisine	Peruvian

Ingredients

Ingredients for pico sauce:

Tomatoes 130 g
White onion 25 g
Sweet pepper 25 g
Jalapeno
canned 3 g
Salt 3 g
Lemon fresh 20 g
Red onion 10 g
Vegetable oil 5 g
Garlic 3 g

Directions

Pico sauce. Cut the tomatoes, bell peppers into small cubes, chop white and red onions, garlic and jalapenos. Add vegetable oil and squeezed lemon juice.
Fresh or frozen Atlantic sardines, remove the head and bones. Leave the ponytail to serve.
Place the fish on an oval plate, pour over the sauce of olive oil, lemon juice, garlic, pepper, and herbs.
Put the pico sauce on top of the sardines and garnish with cilantro leaves.

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.