How to Make CEVICHE (A Fish Dish) Homemade in PERU! | Koaw Nature

How to Make CEVICHE (A Fish Dish) Homemade in PERU!  | Koaw Nature
Homemade CEVICHE in Peru! Learn this SIMPLE RECIPE – fun & delicious! Koaw receives a firsthand lesson on REAL PERUVIAN ceviche in Piura, Peru.

🙂 ¡Gracias a mis amigos en Piura por la clase de cocina!

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BELOW: Ceviche recipe for this video, links to SIDES, and other recipes.

Disclaimer – There are links to Amazon products—if you click on a link and buy a product, my broke self gets a small portion of the sale.

(Note – I have approximated the recipe from her methods.)

Limes – (8ish) Enough to make ¾ cup of juice.
(In Peru, they call their citrus for ceviche ‘limón’ or ‘lemon’, but they are more similar to the limes sold in the United States.)
Chili pepper (1) – Depending on what is sold around you, pick one that caters to your spicy/flavor preferences.
Red onion (1)
Cilantro (3 tbsp)
Salt (pinch or two or three)
FRESH Fish (2 lbs approx..)
OPTIONAL: Garlic (1 tbsp or so)

STEP 1: Cut the fish into small cubes. (Keep the fish chilled until served.)
STEP 2: Rinse the fish thoroughly in cold water and set aside.
STEP 3: Slice the onion into thin long pieces, rinse, and set aside.
STEP 4: Dice cilantro very finely or even into a puree.
STEP 5: Slice the chili pepper into small, thin pieces. (Careful to wash your hands after touching the pepper.)
STEP 6: Extract fresh juice from the limes. (This is most easily done with a squeezer—if you don’t have one, use a strainer to prevent seeds from entering the juice.)

Need a squeezer!? – (Premium Quality Metal Squeezer) or (Stainless Steel Pro Squeezer (cheaper))

STEP 7: Combine the fish, onion, chili pepper, cilantro, (and garlic if used)—then add the lime juice and stir.
STEP 8: Add salt to taste.
STEP 9: Enjoy!

Need mixing bowls?! – (Stainless Steel set for )


The Peruvian Kitchen: Traditions, Ingredients, Tastes, and Techniques in 100 Delicious Recipes
Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails


CEVICHE: is a great reference for U.S. customers to see what species are not overfished and better for purchase.

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Credits for Photos (Not PD)
Fish photo – Brian Gratwicke CC 2.0
Salt shaker – Dubravko Sorić CC 2.0

Disclaimer: All resources borrowed from the public domain and otherwise have been cited to credit the attributor as necessary. Sources with unknown original authors are not cited or cited as such; contact Koaw if you believe a citation is incorrect or needed. As this material promotes education, Koaw believes the usage of any copyrighted material that may not have the direct permissions from any copyright holders is legitimate and constitutes as ‘fair use’ under the Title 17U.S. Code § 107 of U.S. Copyright Law.

How to Make CEVICHE (A Fish Dish) Homemade in PERU! | Koaw Nature