Ceviche Peruano with Crispy Calamari & Sides
Fresh fish cured in lime juice with red onion, served alongside crispy squid, toasted corn, and roasted sweet potato. A complete Peruvian feast that feels restaurant-quality but takes just 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Squeeze 3 limes into a bowl. Add diced fish and red onion, stir gently, and let sit for 10–12 minutes while you prep the sides.
Step 2
Heat 1 tbsp oil in a skillet over high heat until it shimmers. Add squid rings and sear 60 seconds per side until opaque and edges curl.
Step 3
Transfer squid to a plate. Add salt, pepper, and a squeeze of fresh lime juice to the cured fish mixture.
Step 4
Stir aji amarillo paste and half the cilantro into the ceviche until color is even and spiced throughout.
Step 5
Divide ceviche, crispy squid, sweet potato cubes, and toasted corn between two bowls or plates.
Step 6
Garnish with remaining cilantro and a lime wedge. Serve immediately.
Tools you’ll need
- medium bowl
- 12-inch skillet
- chef's knife
- cutting board
- microwave (optional, for sweet potato prep)
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