Introduction
Ceviche (Marinated Raw Fish) is one of the most famous foods in Peru, representing the heart of Peruvian cuisine. This refreshing seafood dish consists of fresh raw fish marinated in citrus juice, typically lime, and seasoned with onions, chili, and cilantro. As a staple of traditional Peruvian food, ceviche is known for its tangy, citrus-infused flavors and melt-in-your-mouth texture. It is widely regarded as the best ceviche recipe worldwide and is an essential part of any list of seafood dishes from Peru.
History & Cultural Significance
Ceviche traces its origins back to the Moche civilization (circa 200–700 AD), where fish was marinated using fermented fruit juices. The arrival of Spanish conquistadors introduced limes and lemons, enhancing the flavors of this beloved dish. Today, ceviche is Peru’s national dish, celebrated annually on National Ceviche Day (June 28). It plays a vital role in social gatherings, festivals, and everyday dining, making it a cornerstone of Peruvian cuisine.
Ingredients & Regional Variations
Key Ingredients:
Fresh raw white fish (sea bass, flounder, or sole)
Lime juice
Red onion (thinly sliced)
Aji amarillo (Peruvian yellow chili)
Salt and pepper
Fresh cilantro
Sweet potatoes and corn (for serving)
Regional Variations:
Limeño Ceviche (from Lima): A classic version made with white fish and garnished with cancha (toasted corn).
Nikkei Ceviche: A Japanese-Peruvian fusion incorporating soy sauce and sesame oil.
Tropical Amazonian Ceviche: Uses river fish and tropical fruits like mango or cocona.
Andean Ceviche: A highland variation using trout instead of sea fish.
Cooking Process & Difficulty Level
Ceviche is beginner-friendly, requiring minimal cooking. The key to the best ceviche recipe is fresh fish and proper marination.
Step-by-Step Guide:
Cut the fresh fish into bite-sized pieces.
Place the fish in a bowl and add freshly squeezed lime juice.
Let it marinate for 10–15 minutes until the fish turns opaque.
Add thinly sliced red onions, salt, and aji amarillo.
Mix in chopped cilantro and serve with sweet potatoes and corn.
Where to Eat Ceviche in Peru
For an authentic taste of traditional Peruvian food, visit these top cevicherias:
La Mar CevicherĂa (Lima): A world-renowned restaurant specializing in fresh seafood dishes from Peru.
El Mercado (Lima): Chef Rafael Osterling’s popular cevicheria.
Canta Rana (Barranco, Lima): A hidden gem famous for its ceviche.
Mercado de Surquillo: A local market offering authentic street-style ceviche.
Pairing with Drinks & Side Dishes
Best Drinks:
Pisco Sour: Peru’s national cocktail, a perfect balance of sweetness and acidity.
Chicha Morada: A refreshing purple corn-based drink.
Cerveza (Peruvian Beer): Complements the tangy flavors of ceviche.
Side Dishes:
Cancha (Toasted Corn): Adds a crunchy texture.
Sweet Potatoes: Balances the acidity of the lime.
Corn on the Cob: Enhances the dish’s traditional elements.
Fun Facts & Lesser-Known Trivia
Peru holds a Guinness World Record for the largest ceviche ever made (6.8 tons!).
Ceviche is officially recognized as part of Peru’s national heritage.
Leche de Tigre (Tiger’s Milk): The leftover marinade is often sipped as an energizing drink.
Health Benefits & Nutrition
Rich in Omega-3 fatty acids: Great for heart health.
High in protein: Ideal for muscle growth.
Low in calories: A light and nutritious meal option.
Gluten-free & keto-friendly: Suitable for various dietary preferences.
How to Cook It at Home (Simple Recipe)
Ingredients:
1 lb fresh white fish
5 limes (juiced)
½ red onion (thinly sliced)
1 aji amarillo (finely chopped)
ÂĽ cup fresh cilantro (chopped)
Salt and pepper to taste
Sweet potatoes and corn for garnish
Method:
Cut the fish into small cubes.
Place fish in a bowl and cover with lime juice.
Let it marinate for 10–15 minutes.
Add red onions, aji amarillo, salt, and cilantro.
Mix well and serve with sweet potatoes and corn.
Cooking Tips:
Always use the freshest fish possible.
Do not over-marinate, or the fish will become too firm.
Adjust spice levels by varying the amount of aji amarillo.
Global Influence & Fusion Cuisine
Ceviche has inspired dishes worldwide, including:
Mexico’s Aguachile: A spicier, liquid-based version.
Japan’s Tiradito: A sashimi-inspired variation.
Ecuador’s Ceviche: Served with tomato sauce and popcorn.
Hawaii’s Poke: Cubed raw fish mixed with various seasonings.
Comparison with Similar Dishes
Ceviche vs. Sushi: Both use raw fish, but ceviche is marinated in citrus, while sushi is served with soy sauce.
Ceviche vs. Poke: Poke is often mixed with sesame oil and soy sauce, while ceviche relies on lime juice.
Ceviche vs. Aguachile: Aguachile has more liquid and is spicier.