Authentic Peruvian Ceviche Recipe
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
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
Peruvian ceviche is a refreshing and flavorful dish where fresh fish is marinated in zesty lime juice, spiced with chili, and balanced with red onions and cilantro. It's a national treasure of Peru, celebrated for its bold, vibrant flavors and simple preparation. Traditionally served with sides like sweet potatoes or corn, it's the ultimate fusion of freshness and spice—a must-try for seafood lovers.
- Mixing bowls and spatula
- 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)
- 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.
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
- Can I use frozen fish?
Yes, but ensure it’s sushi-grade or thoroughly thawed and patted dry. Freshness is key for ceviche! - How long does ceviche last?
Fresh ceviche is best eaten within 24 hours. After that, the texture can get mushy. - Why is my ceviche too sour?
Balance is everything! If it’s too tart, add a pinch of sugar or a splash of orange juice to mellow out the lime.
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! 🎉
