Peruvian Ceviche: A Zesty Bowl of Sunshine
If there’s one dish that screams fresh, vibrant, and downright addictive, it’s ceviche! And when it comes to ceviche royalty, Peru takes the crown. This tangy, citrusy seafood delight is more than just a dish—it’s a cultural icon. Whether you’re a ceviche newbie or a longtime lover, let’s dive into what makes Peruvian ceviche so special, how to whip it up, and a few tips to make it your own.
What is Ceviche?
Ceviche (seh-vee-cheh), at its core, is raw fish “cooked” in citrus juice, typically lime. But it’s more than just fish in lime—it’s a party of bold flavors, fresh ingredients, and textures that’ll have you dreaming of coastal breezes and sunny skies. Think tender seafood, a zingy marinade (leche de tigre or “tiger’s milk”), crunchy onions, spicy chili, and the perfect sidekick of corn and sweet potato.
Table of contents
- The Origins of Peruvian Ceviche
- Peruvian Ceviche Recipe
- Instructions
- Variations and Substitutes
- FAQs About Ceviche
- Why I Love Ceviche (and Why You Will Too)
- Let’s Talk Ceviche!
The Origins of Peruvian Ceviche
Legend has it that ceviche dates back over 2,000 years, when the Moche civilization in Peru first prepared fish with fermented fruit juice. Later, the Spanish brought citrus to the scene, and voilà—the ceviche we know and love was born. Today, it’s Peru’s national dish, celebrated every year on June 28th as National Ceviche Day. Yes, it’s that big of a deal. So, if you needed an excuse to feast on ceviche, mark your calendar!
Peruvian Ceviche Recipe
Ingredients:
- 500g (1 lb) fresh white fish (sea bass, snapper, or sole), cut into 1.5 cm cubes
- 120ml (½ cup) freshly squeezed lime juice (about 4-6 limes)
- 1 small red onion, thinly sliced
- 1 fresh chili pepper (aji amarillo or jalapeño), thinly sliced
- 1 clove garlic, minced
- 1 tbsp fresh cilantro, chopped
- 1 tsp salt (adjust to taste)
- 1/2 tsp pepper
- Optional sides: boiled sweet potato slices, corn kernels, lettuce leaves
Instructions
- Prep the Fish
- Start with super fresh fish—this is non-negotiable! Dice it into bite-sized cubes and pat dry with a paper towel. Place in a glass bowl.
- Marinate in Magic (Leche de Tigre)
- Add lime juice, minced garlic, salt, and pepper to the fish. Toss gently until the fish is fully coated. Let it sit for 10-15 minutes. The lime juice will “cook” the fish, turning it opaque and firm.
- Add the Heat and Crunch
- Toss in the sliced onion, chili, and chopped cilantro. Mix gently to combine.
- Plate It Like a Pro
- Serve your ceviche chilled, alongside slices of boiled sweet potato, corn, or crisp lettuce for a Peruvian touch.
- Devour
- Grab a fork and dig in! Bonus points if you pair it with a cold Pisco Sour. 🍹
Authentic Peruvian Ceviche Recipe
Equipment
Ingredients
- 1 pound fresh fish or seafood diced into small pieces
- 4-5 limes juiced
- 1-2 lemons juiced
- 1 small red onion thinly sliced
- 1-2 tomatoes diced
- 1-2 jalapeño or serrano peppers finely chopped (adjust to taste)
- 1/4 cup Cilantro leaves Chopped
- Avocado slices, diced cucumber, diced mango or pineapple Optional
Instructions
- In a non-metallic bowl, combine the diced fish or seafood with the freshly squeezed lime and lemon juice. Make sure the fish is fully submerged in the juice. Cover the bowl and refrigerate for about 30 minutes to 1 hour, or until the fish is “cooked” and opaque.
- While the fish is marinating, prepare the other ingredients. Slice the red onion thinly and soak it in cold water for about 10 minutes to reduce its sharpness. Drain well before using.
- Dice the tomatoes, finely chop the jalapeño or serrano peppers, and chop the cilantro.
- After the fish has marinated, drain off most of the excess citrus juice. You can leave a little juice for added flavor if desired.
- Add the sliced red onion, diced tomatoes, chopped peppers, and cilantro to the fish. Season with salt to taste and gently toss to combine.
- Taste the ceviche and adjust seasoning as needed. You can also add additional lime or lemon juice if desired.
- Optional: Serve the ceviche with slices of avocado, diced cucumber, or diced mango or pineapple for added flavor and texture.
- Serve the ceviche chilled, either as an appetizer with tortilla chips or as a light main course.
Nutrition
Variations and Substitutes
- Seafood Mix: Swap fish for shrimp, scallops, or octopus for a mixed seafood ceviche.
- Vegan Ceviche: Use hearts of palm or mushrooms in place of fish. Yes, ceviche can go plant-based and still be fabulous!
- Spice Control: Adjust chili based on your heat tolerance, go bold with habanero or mild with bell pepper.
- Fruit Twist: Add diced mango or avocado for a unique, tropical flair.
FAQs About Ceviche
| Question | Answer |
|---|---|
| What fish is best for Peruvian ceviche? | Firm, fresh white fish like sea bass, sole, corvina, or flounder are traditional. Always use the freshest fish you can find. |
| How long should the fish marinate? | Just 10–15 minutes in lime juice is enough. Over-marinating makes the fish too tough and chalky. |
| What citrus is authentic? | Fresh Peruvian limes (similar to key limes) are traditional, but regular limes can be used if that’s what’s available. |
| Can I use bottled lime juice? | No, bottled juice lacks freshness and can make ceviche taste bitter. Always use freshly squeezed juice. |
| What are the traditional garnishes? | Sweet potato, cancha (toasted corn), choclo (large Peruvian corn), and thinly sliced red onion. |
| Is ceviche raw or cooked? | The fish is “cooked” by the acidity of the lime juice, no heat is applied. |
| Can I make ceviche ahead of time? | It’s best eaten fresh. If left too long, the fish overcooks in the lime and becomes rubbery. |
| Can I use other seafood? | Yes, shrimp, scallops, or squid can be used, but fish is most traditional in Peru. |
| Why is my ceviche bitter? | Too much lime pith or bottled juice. Use freshly squeezed juice and strain out seeds and pith. |
| Is ceviche safe to eat? | If the fish is fresh and handled properly, yes. Many recommend freezing fish first to kill parasites. |
| What’s leche de tigre? | The milky marinade left after mixing fish, lime juice, onion, and chili. It’s often served as a shot or alongside the ceviche. |
| Can I make it spicy? | Absolutely. Peruvian ceviche often includes ají limo or rocoto chili for heat. Add to taste. |
Why I Love Ceviche (and Why You Will Too)
The first time I made ceviche, I was convinced I’d mess it up. Raw fish? Citrus juice? No stove? It sounded too simple to be true. But the moment I took that first bite, it was like summer exploded in my mouth. The tangy lime, the kick of chili, the crunch of onions, it was perfection. Now, it’s my go-to dish for impressing guests or pretending I’m on a tropical getaway when I’m really just in my kitchen in sweatpants.
Let’s Talk Ceviche!
Ready to whip up your own Peruvian ceviche? Check out the full recipe here and share your creations in the forum—because food is better when we share it. Don’t forget to follow me on social media for more recipes, tips, and foodie fun.
So, what are you waiting for? Grab some fresh fish, squeeze those limes, and let’s make magic happen – Peruvian-style!
