Instant Pot Sourdough Peruvian Ceviche-Inspired White Fish Braise with Bread

Name: Instant Pot Sourdough Peruvian Ceviche-Inspired White Fish Braise with Bread
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1½ lb (680 g) skinless white fish fillets (halibut, sea bass, or mahi-mahi), patted dry, cut into 2-inch pieces; 2 tbsp (30 ml) extra-virgin olive oil; 1 whole (280 g) red onion, large, thinly sliced; 4 cloves (20 g) garlic cloves, minced; 2 tbsp (30 g) ají amarillo (Peruvian yellow chili paste); 1½ cups (360 ml) fish or seafood stock; ½ cup (120 ml) fresh lime juice, freshly squeezed; 1 cup (25 g) fresh cilantro, chopped, divided (half for cooking, half for garnish); 2 medium (200 g) Roma tomatoes, ripe, seeded and diced; 1 whole (30 g) jalapeño pepper, minced, seeds removed for less heat (optional); 1½ tsp (9 g) kosher salt; ½ tsp (1 g) freshly cracked black pepper; 4 slices (120 g) sourdough bread, cut from a crusty loaf, ½ inch thick; 1 tbsp (15 ml) extra-virgin olive oil, for brushing bread; 2 whole (100 g) lime wedges, for serving (optional)

From the MyKitchenBank Kitchen

A warm, bright braise that marries ceviche's signature lime-cilantro punch with the comfort of braised white fish, finished with toasted sourdough bread for soaking up the vibrant broth. Made in the Instant Pot for speed without sacrificing depth, this dish captures the essence of Peruvian coastal cooking in a single pot.

Prep: 15 min
Cook: 12 min
Wait: 10 min
Total: 37 min
Makes: 4 servings with 4 bread slices

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Ingredients

4 servings

1½ lb (680 g) skinless white fish fillets (halibut, sea bass, or mahi-mahi), patted dry, cut into 2-inch pieces
2 tbsp (30 ml) extra-virgin olive oil
1 whole (280 g) red onion, large, thinly sliced
4 cloves (20 g) garlic cloves, minced
2 tbsp (30 g) ají amarillo (Peruvian yellow chili paste)
1½ cups (360 ml) fish or seafood stock
½ cup (120 ml) fresh lime juice, freshly squeezed
1 cup (25 g) fresh cilantro, chopped, divided (half for cooking, half for garnish)
2 medium (200 g) Roma tomatoes, ripe, seeded and diced
1 whole (30 g) jalapeño pepper, minced, seeds removed for less heat (optional)
1½ tsp (9 g) kosher salt
½ tsp (1 g) freshly cracked black pepper
4 slices (120 g) sourdough bread, cut from a crusty loaf, ½ inch thick
1 tbsp (15 ml) extra-virgin olive oil, for brushing bread
2 whole (100 g) lime wedges, for serving (optional)

Equipment (8)

6-quart Instant Pot
sharp knife
cutting board
paper towels
wooden spoon
fish spatula or slotted spoon
serving bowls
toaster or toaster oven

Steps

Before you start

Pat the fish dry to prevent excess moisture in the pot
Juice the limes fresh—bottled juice loses its bright flavor
Slice the sourdough bread and have it ready to toast
Read the recipe through once; the Instant Pot cooking is quick

1
Sauté aromatics and chili paste
- Set the Instant Pot to sauté mode (medium-high heat).
- Pour in the 2 tbsp (30 ml) olive oil.
- Once hot, add the sliced red onion and cook for 2 minutes until slightly softened.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the ají amarillo paste and stir constantly for 1 minute to bloom the flavors and prevent sticking.
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Ready when: garlic is fragrant and paste is darkened slightly
Tip: Don't skip blooming the ají amarillo; this develops its deep, complex flavor.
2
Add stock and lime juice
- Pour in the fish stock and ½ cup (120 ml) fresh lime juice.
- Stir to combine and scrape up any browned bits from the pot bottom.
- Add the diced tomatoes and minced jalapeño.
- Season with 1.5 tsp (9 g) kosher salt and ½ tsp (1 g) black pepper.
- Stir well.
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Ready when: all ingredients are combined and liquid is homogeneous
Tip: The acidity from fresh lime juice is essential; adjust taste after cooking if needed.
3
Prepare and add fish
- Pat the fish pieces dry with paper towels to remove excess moisture.
- Gently place the fish pieces into the pot, nestling them into the broth.
- Do not stir.
- Pour half of the chopped cilantro (about ⅓ cup / 12 g) over the fish.
- The fish should be mostly submerged.
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Ready when: fish is distributed evenly and partially submerged in broth
Tip: Don't stir after adding the fish, as it will break apart and turn into flakes.
4
Pressure cook the braise
- Turn off sauté mode.
- Lock the Instant Pot lid in place.
- Set to high pressure for 6 minutes (the fish will cook very quickly).
- The Instant Pot will take 3–4 minutes to come to pressure before cooking begins.
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Ready when: pressure has built and timer counts down 6 minutes
Tip: Do not open the lid during cooking; the quick, high pressure ensures tender fish without overcooking.
5
Quick-release pressure
- When the timer beeps, carefully move the steam valve to the "Venting" position (or press the quick-release button, depending on your model).
- Allow steam to escape for about 30 seconds, then open the lid.
- Be careful of residual steam.
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Ready when: steam has vented and lid opens smoothly
Tip: Quick-release stops the cooking instantly, preserving the delicate fish texture.
6
Toast the sourdough breadOven 400°F / 205°C
- While the fish braises, lightly brush both sides of each sourdough slice with the 1 tbsp (15 ml) olive oil.
- Place on a baking sheet and toast in a 400°F (200°C) toaster oven or regular oven for 3–4 minutes per side until golden and crisp on the edges but still slightly chewy inside.
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Ready when: bread is golden brown and crispy at the edges
Tip: Toast the bread while the Instant Pot cooks to save time. Don't over-toast or it will become too hard to chew.
7
Taste and adjust seasoning
- Gently stir the braise once.
- The fish should be opaque and flake easily with a spoon.
- Taste the broth and adjust salt or lime juice as needed.
- The dish should be bright, slightly tangy, and savory.
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Ready when: fish flakes easily and broth tastes balanced between acid, salt, and spice
Tip: Add lime juice in small increments (1 tbsp at a time) rather than all at once to avoid over-seasoning.
8
Assemble and serve
- Divide the fish, broth, and vegetables among four serving bowls.
- Garnish each bowl with the remaining fresh cilantro (about ⅓ cup / 12 g).
- Place a toasted sourdough slice alongside or leaning against each bowl.
- Serve immediately with lime wedges on the side for squeezing.
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Ready when: soup is bowled and bread is warm and ready to eat
Tip: Diners should tear or dip the sourdough into the broth; the bread becomes wonderfully tender and absorbs all the flavors.

Good to know

Tips

Fresh lime juice is non-negotiable for authentic ceviche-inspired flavor; bottled lime juice lacks the bright, nuanced acidity you need.
Don't skip blooming the ají amarillo paste in hot oil at the start; this step develops its deep, complex color and flavor.
Pat the fish dry before adding it to the pot. Excess moisture will dilute the broth and make the fish release too much water.
The sourdough bread is more than a side; it's a tool for soaking up every drop of the vibrant broth. Toast it until crispy on the outside but chewy inside so it holds together when dipped.

Make ahead

"You can prepare the aromatics, vegetables, and cilantro up to 8 hours ahead and store them separately in airtight containers in the refrigerator. The sourdough bread can be sliced and lightly brushed with oil several hours ahead, then toasted fresh just before serving."

Storage & reheating

"Refrigerator: Store the braise (fish and broth together) in an airtight container for up to 2 days. Reheat gently on the stovetop over medium heat, stirring occasionally, for 5–8 minutes. Do not microwave, as the fish will toughen. Store toasted bread in an airtight container at room temperature for up to 2 days and lightly re-toast before serving. Freezer: The braise can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat as above. Bread does not freeze well."

Substitutions

ají amarillo (Peruvian yellow chili paste) → 2 tbsp (30 g) fresh yellow chili paste, or ½ tsp (1 g) turmeric mixed with 1 tbsp (15 g) tomato paste. Ají amarillo is essential to the Peruvian flavor profile, but if unavailable, a blend of turmeric and tomato paste mimics its earthy warmth, though the dish will be slightly less complex.
skinless white fish fillets (halibut, sea bass, or mahi-mahi) → Cod, haddock, or firm grouper fillets of the same weight. Choose a firm white fish that won't shred easily. Avoid delicate fish like flounder, which will fall apart under pressure.
fish or seafood stock → Low-sodium chicken stock or vegetable stock, with 1 extra tbsp (15 ml) fresh lime juice to compensate. Fish stock is preferred for authenticity, but chicken or vegetable stock works in a pinch; increase lime juice for brightness.
sourdough bread → Crusty Italian bread, French baguette, or whole-grain bread, sliced ½ inch thick. The bread should be sturdy enough to hold up to toasting and dipping. Avoid soft sandwich bread.