Jul 14 2026
Restaurants›Café Cusco›Ceviche Recipe

Ceviche Recipe

Inspired by Café Cusco
Time1h
Serves4

Wahoo cured in citrus, aji amarillo, garlic, Himalayan salt, topped with pickled onion, cilantro cucumber, white corn & sweet potato fries

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Ingredients

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Ceviche Ingredients

Method

Ceviche Preparation

  1. 1

    Prepare the Ceviche

    In a bowl, combine the diced Wahoo fillets, lime juice, aji amarillo paste, minced garlic, and Himalayan salt. Mix well and set aside for 30 minutes to cure in the refrigerator.

  2. 2

    Pickle the Onion

    While the fish is curing, place the thinly sliced red onion in a bowl of cold water with a pinch of salt for about 10 minutes to pickle slightly. Drain and set aside.

  3. 3

    Prepare the Sweet Potato Fries

    Preheat oven to 200°C (400°F). Toss the sweet potato fries in olive oil, salt, and black pepper. Spread them on a baking tray and bake for 25-30 minutes until crispy.

  4. 4

    Assemble the Ceviche

    Once the fish is cured, add the chopped cilantro, diced cucumber, and cooked white corn to the ceviche mixture. Toss gently to combine.

  5. 5

    Serve

    Serve the ceviche in bowls topped with pickled onions and alongside sweet potato fries.

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