Paola's Mom's Peruvian Ceviche

A refreshing dish from the sea


Salmon fillet 1 Pound , thinly sliced
Tilapia fillet 1 Pound
Garlic 3 Clove (15 gm) , minced
Red onion 1 Medium , thinly sliced
Fresh lemon juice 1/2 Cup (8 tbs)
Fresh lime juice 1/2 Cup (8 tbs)
Orange juice 1/4 Cup (4 tbs)
Celery stalk 3 , sliced
Cilantro 1/2 Cup (8 tbs)
Parsley 1/2 Cup (8 tbs)
Serrano 4 , chopped (Optional)
Salt and pepper To Taste



1. In a casserole, place the salmon and tilapia. Top with garlic, salt and pepper. Followed by celery, lime juice, lemon juice and orange juice to the dish.

2. Refrigerate the dish for 60 minutes.

3. Take out the casserole from the fridge and add in onion, cilantro, parsley and Serrano pepper if desired.

4. Using a spoon or your fingers, push the cilantro and parsley into the liquids of ceviche for marinating.

5. Refrigerate for at least an hour before serving.


6. Serve this delicious Peruvian Ceviche over a large leaf of lettuce with potatoes or sweet potatoes or corn on the cob or even tomatoes.

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 185Calories from Fat 41

 % Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 174 mg7.25%

Total Carbohydrates 8 g2.7%

Dietary Fiber 1 g4%

Sugars 3 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet