Zesty Peruvian Ceviche with Citrus-Cured Grouper Fish & Sweet Potato

Bright & Zesty Peruvian Ceviche with Tender Citrus-Cured Fish

Alright now, flavor peeps—this classic Peruvian ceviche flies high and lands smooth, just like Steve Miller’s “Fly Like an Eagle”—fresh, bright, and effortlessly cool.

We’re talkin’ raw grouper fish, cubed and bathed in a citrus bath of lemon juice, where the acid does the cooking—no flame, just time and tang. Give it about 15–20 minutes for the magic to happen, and the result?

A clean, firm bite with a citrus pop that wakes your senses like the first beat drop of that opening synth line.

Beats and Eats (music to pair with ceviche)

Steve Miller’s “Fly Like an Eagle” pairs perfectly with Peruvian ceviche because both glide in with freshness, clarity, and a touch of timeless cool. That track drifts in slow and smooth, just like citrus begins to “cook” the fish—no rush, just flow.

The song’s spacious groove mirrors the dish’s light, clean flavor profile, where every element—lime, sweet potato, serrano chili, and very fresh fish—has room to shine without overpowering the others.

What sets Peruvian fish ceviche apart is the balance—cooked sweet potato brings the soft, earthy counterpoint, thinly sliced red onion adds sharp crunch, and sliced serrano chilis layer in just the right heat. Other options for hot peppers include habanero or jalapenos. Also most ceviche recipes call for fresh lime juice but as you can see lemon juice was used here.

Want a switch-up? For raw fish, swap grouper for snapper or halibut, but go fresh fish, baby—ain’t no flavor in a tired fish. A touch of salt and a sprinkle of finely chopped cilantro round it out, elevating every bite into a burst of high-flying flavor.

 

This dish hits different—refreshing, bold, and grounded in heritage, just like that groove Miller laid down.

Serve Peruvian style ceviche topped with fresh cilantro, cancha (toasted corn), fried plantains, or a crisp pisco cocktail and let your taste buds soar like an eagle! This ceviche is normally an appetizer or precurser for a nice perfectly cooked porterhouse steak with Senegalese style yassa (caramelized) onions.

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