Ingredients

Scale

1 lb fresh white fish fillets (like sea bass or tilapia), cut into 1/2-inch cubes

1/2 cup freshly squeezed lime juice (about 4–5 limes)

1/4 cup freshly squeezed lemon juice (about 1–2 lemons)

1 small red onion, thinly sliced

1–2 fresh ají amarillo peppers, seeded and finely chopped (or substitute with serrano peppers)

1 tablespoon fresh cilantro, chopped

1 teaspoon salt

1/2 teaspoon black pepper

1 small sweet potato, boiled and sliced (optional, for serving)

1 ear of corn, boiled and cut into rounds (optional, for serving)

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Instructions

Place the diced fish in a glass or ceramic bowl. Pour the lime and lemon juice over the fish, ensuring it is fully submerged. Cover and refrigerate for about 15-20 minutes, allowing the citrus to “cook” the fish until it turns opaque.

Drain most of the citrus juice, leaving a little to keep the fish moist. Add the sliced red onion, chopped ají amarillo peppers, cilantro, salt, and pepper to the fish.

Gently toss everything together to combine. Adjust seasoning to taste.

Serve immediately with boiled sweet potato slices and corn rounds on the side for a traditional Peruvian touch.

Prep Time: 15 min
Cook Time: Marination time 20 minutes

Nutrition

Serving Size: 4
Calories: 180 kcal per serving